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Oysters a la russe

The phone starts buzzing. It’s 6 a.m. Who is texting this early? The message reads: “12-pound bird. What temp? Stuffing in or out?” It is Thanksgiving, I realize. For the next several hours, my phone turns in to the de ... Read more

Total time: 15 minutes | Makes 24 oysters
Note: Doubanjiang (spicy, fermented broad-bean paste), Chinese dark soy sauce and sea urchin are available in Asian food stores. Lardo is available from specialty butchers and Italian grocers.
  • 4 ripe Roma tomatoes, peeled, seeded, ¼-inch dice
  • 1 tablespoon hot horseradish
  • 2 ounces cold Russian vodka
  • 2 pinches coarsely ground black pepper
  • 2 dozen raw oysters
  • 4 tablespoons chives, finely chopped

Step 1In a bowl, combine the tomatoes, horseradish, vodka and pepper. Refrigerate until well chilled, at least 20 minutes.

Step 2Arrange the shucked oysters on a serving platter. Top each oyster with a small spoonful of the tomato-vodka mixture and garnish with the chives.

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