Best Orange Roasted Seafood And Kunomoto Oysters With White Miso Sauce Recipes

ROASTED OLIVES WITH ORANGE AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until the olives are slightly shriveled and the juices have reduced to a glaze, about 30 minutes.
• While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.

ROAST GOOSE WITH ORANGES AND MADEIRA

Steps:

• To make the goose:
• Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
• Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
• Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
• Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
• Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
• To make the shallots:
• Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
• Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

KUMAMOTO OYSTERS WITH PONZU GRANITA AND TOBIKO

Steps:

• Make granita:
• Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth for another use.)
• Pour granita mixture into an 8-inch metal baking pan and freeze, stirring and crushing lumps with a fork every 20 minutes, until evenly frozen, about 1 hour. Scrape with a fork to lighten texture, crushing any lumps.
• Open oysters and assemble dish:
• Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife. Loosen oyster from top shell with oyster knife if necessary, discarding top shell, then loosen oyster meat within curved bottom shell, keeping it in shell. Discard any loose bits of shell. Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner.
• Top each oyster with a scant 1/4 teaspoon tobiko. Serve granita on the side.

OYSTERS WITH MISO GLAZE

Steps:

• Arrange oysters on a baking sheet, using crumpled foil or rock salt to keep them steady. A large madeleine pan covered in foil is an excellent alternative. Measure the oyster juices and, if needed, add enough clam juice or fish stock to make 1/2 cup. Heat broiler.
• In a saucepan, melt butter over low heat. Add shallots and sauté until soft. Whisk in flour, cook briefly and add oyster juice and lemon juice, whisking until blended. Whisk in miso, then gradually whisk in cream. Cook 3 to 4 minutes. Season with salt and pepper. Mix in crumbs.
• Spoon mixture on oysters, covering them completely. Broil 5 minutes until glazed and bubbling. Serve.