{"id":9597,"date":"2011-11-25T05:00:17","date_gmt":"2011-11-25T12:00:17","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=9597"},"modified":"2019-10-19T10:05:43","modified_gmt":"2019-10-19T17:05:43","slug":"oyster-blt-amuse","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=9597","title":{"rendered":"Oyster BLT Amuse"},"content":{"rendered":"

How about another Amuse Bouche (a two bite Amuse)<\/span><\/strong><\/p>\n

Back when my daughter and I were shopping for her wedding dress, we had dinner one night at the Parkside Restaurant<\/a> 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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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.<\/p>\n

\"\"<\/a>Blanch the tomatoes, plunge into ice water and after about 2 minutes peel skins off.<\/p>\n

\"\"<\/a>Fried bacon pieces. I skewered just so I would have a hole in the bacon in case it got too crispy.<\/p>\n

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A few lettuce leaves, fern leaf cilantro and parsley and a little olive oil make up the green sauce.<\/p>\n

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Use this on the plate and also a little on top of the bread slice.<\/p>\n

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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.<\/p>\n

\"\"<\/a>Start stacking — the bread, a little of the Green Goddess Sauce, bacon piece, the orange sauce, they the oyster, arugula leaf and peeled tomato.<\/p>\n

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This is my Oyster BLT and the below is the one from Parkside Restaurant.<\/p>\n

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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.<\/p>\n

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Oyster BLT Amuse<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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