For those of you who didn’t catch the news, Chef Carrie Mashaney of Spinasse and soon-to-be Chef de Cuisine of Aragona, will represent Seattle and make her television debut tonight as a contestant on Season 11 of Bravo TV’s Top Chef New Orleans.
Carrie spent time yesterday with Margaret Larsen of KING 5 Television, cooking up her Oyster Salpicon dish that you’ll find on the Aragona menu and sharing a few tidbits about the upcoming season in The Big Easy.
Watch the New Day Northwest television segment here and enjoy Carrie’s recipe using our delicious Pacific Northwest oysters.
Chef de Cuisine Carrie Mashaney, Aragona
*This recipe also works well with shrimp, mussels, clams, prawns
1 dozen oysters, shucked, juices reserved
¼ asian pear, peeled, medium dice
3” long piece daikon, peeled, medium dice
½ small shallot, minced
1 clove garlic, micro planed
¼ head endive, sliced half inch thick width-wise
¼ lemon, micro planed
1 tablespoon lemon juice
1-2 tablespoons Moscatel or champagne vinegar
3-4 tablespoons Spanish extra virgin olive oil
fennel pollen, pinch
1 sprig chervil, chopped
salt, to taste
Mix everything except oysters and endive together and set aside. Place oysters in a shallow pan and gently warm in their juices over very low heat until slightly plump.
Immediately cool over an ice bath and chill completely. When the oysters are cool, mix with endive and pear mixture. Adjust the seasoning and serve.