How about another Amuse Bouche (a two bite Amuse)
Back when my daughter and I were shopping for her wedding dress, we had dinner one night at the Parkside Restaurant on 6th street in Austin. If you have never been to sixth street in Austin it is a street full of restaurants, bars, bars and more bars. And tucked into all these college kid hangouts is this trendy restaurant, Parkside. I love their bar foods and also their mixed drinks. Their raw bar is the freshest around, their fried okra with ranch dip awesome.
We had several appetizers that night before moving on to another place for dinner. I was amused by this BLT Oyster on their menu and decided I wanted to recreate it.
I have never been an oyster fan, in fact, I have eaten raw oysters only once and cooked oysters several ways a few other times. But like I have said before; what isn’t good fried. Put the oyster on top of a slice of really good French baguette along with a couple of sauces, some arugula leaves, bacon and tomato and you have yourself one enticing little bite. So, I’m calling this an Amuse Bouche. I would probably make just one per person, serve it in the middle of a small plate with some sauce smeared on the plate and garnish with a few arugula leaves.
I had my oyster knife out and ready to use, but I wasn’t able to buy oysters in the shell so had to settle for jarred ones.
A few lettuce leaves, fern leaf cilantro and parsley and a little olive oil make up the green sauce.
Use this on the plate and also a little on top of the bread slice.
Srichacha sauce mixed with a little mayo. The next time I will add just the Srichacha with a little olive oil for a smear to the plate.
This is my Oyster BLT and the below is the one from Parkside Restaurant.
This is a picture of the Oyster BLT we had at Parkside. You can see the orange sauce is thinner than my sauce. I have no idea what they used.
Oyster BLT Amuse
French baguette, sliced thin
cherry tomatoes, blanched and peeled
thick slice bacon, slice in about 1 1/2-2″ lengths, fried
Green Goddess Sauce
4 Tbsp. olive oil
a few leaves of lettuce, cilantro, arugula and parsley
salt and pepper to taste
water if necessary to thin
I just cut what I had growing in my herb garden. The restaurant told me they used romaine lettuce leaves, cilantro and olive oil so I think you can tweak it however you want with whatever ingredients you have. I added a few drops of lemon juice.
Start with about 1/2 cup of mayonnaise and blend in 1-2 tablespoons of the Srichacha sauce. Make hotter if you want a spicier bite.