One of the best pairings with whisk(e)y are oysters. As most things are relative, personally I find that raw oysters pair well with whiskies especially with the coastal ones and the cooked/fried oysters with whiskeys. The smokiness, saline seaweed notes and acidity of coastal whiskies complement the variety of oysters that are briny and fruity (Atlantic and European Flats). However for whiskeys, specifically bourbon with its predominant robust oak and caramel taste, a creamy/nutty variety provides a substantial mouthfeel and flavor counter balance (Kumamoto, Royal Miyagi- and West Coast varieties.) If not raw, the fat of fried oysters holds better with bourbon than scotch. Oh yes! In a heartbeat if I have to decide for my last meal, it would be a huge platter of oysters.
In honor of August 5, the National Oyster Day, we are featuring 3 unique ways to prepare oysters which you might not have tried before. Not that this bivalve needs more to enhance its natural saline umami flavor but if you grew up near the beach like I did, there is an abundance of harvest which would make you would want to explore all its other delicious possibilities.
Raw Oysters with Citrus Soy & Caviar
Ingredients:
Caviar - It does not have to be an expensive treat. I found this great lumpfish caviar in a European specialty grocery for only $5.
Oysters - Best for meaty, plump and creamy varieties.
Ingredients for the Dip:
1 Pc Juice fr. Yuzu/Lime
1 tsp. Ginger (Grated)
2 Tbsp. Light Soy Sauce
1 tsp. Citrus Liqueur
Directions:
Mix the ingredients at least 10 to 15 min. ahead to allow the flavors marry
Strain the ginger and serve on the side
To eat, drizzle the dip on the oysters and top with caviar.
Oyster Ceviche
Ingredients:
Oysters - Best for meaty, plump and creamy varieties.
1 Pc. Juice (Fresh Lime)
1/2 Pc. White Onions (sliced thinly)
To Taste Salt
To Preference Herb for garnishing
To Preference Chili Pepper
Ingredients for the Marinade:
2 Tbsp. White Vinegar
1Pc. Juice (Fresh Lime)
1 Tsp. Ginger (Grated)
Directions:
Marinate oysters for 10 to 15 minutes
Drain out the marinade
Add in the extra lime juice and onions
Garnish and sprinkle with salt right before serving
"Kaki" (Japanese Fried Oysters) with Fresh Oyster Sauce
Homemade Oyster Sauce
Save as much Oyster juice from the shells
2 Tbsp. Light Soy Sauce
1/2 Tsp. Ginger (minced)
1/4 Tsp. Cornstarch
1/2 Tsp. Scotch (I used Monkey Shoulder)
Garnish Spring Onions
Directions:
Mix all the ingredients and stir until the starch completely dissolves
pour in a pan on low heat and cook while continuously stirring until the sauce reduces and thickens to desired consistency.
Remove from heat to cool and top with garnish
Ingredients:
2 cups Panko (Japanese Breadcrumbs)
1/4 Cup Corn Starch
2 Pcs. Eggs (Lightly Beaten)
To Taste Salt
To Taste White Pepper (Ground)
Directions:
Bread the oysters gently following the sequence: cornstarch dredging, egg coating panko coating, egg coating and panko coating
Deep fry the oysters one by one making sure not to overcook. The panko must be crunchy but the oyster inside should be medium rare. Frying time depends on the size of each oyster but when the panko turns golden it's usually done.
Rest for at least 3 min. before serving
Pairings:
Talisker Distiller's Edition - Raw Oysters with Citrus Soy & Caviar
Coastal whiskies complement the delicate flavor of raw oysters & caviar. Its subtle peat, smokiness and oily mouthfeel holds as a great flavor vehicle for the refreshing salinity of the oysters & caviar
Dalmore 15 - Oyster Ceviche
Think sweet and sour flavors! The sweetness of a nutty sherry bomb paired over citrusy ceviche is simply devine.
Stellum Bourbon- "Kaki" (Japanese Fried Oysters) with Fresh Oyster Sauce
The clove notes, peppery spice and caramel flavors harmoniously cuts well with the fattiness of the deep fried oysters.
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