Oysters A La Russe Recipes

Steps:

• For la catira: In a pot, boil the chicken with the cilantro, salt, garlic powder, oregano, bay leaves and 6 cups water over medium heat for 30 minutes. Remove from the heat and separate the broth from the chicken. Shred the chicken. To the broth, add the tomato, onions, tomato paste, cumin, garlic and shredded chicken.
• Boil, covered, until the chicken is stewed, another 30 minutes.
• For the arepa: Add the salt to 2 cups water in a bowl, then add the corn flour and knead little by little, making circular movements and breaking any lumps that may form with your fingers, until the dough is soft and manageable. Divide the dough in four equal portions. Roll them into balls, then flatten into 1/2-inch-thick discs.
• Preheat a plancha or griddle, then grease with the olive oil and place a disc on it. Cook 4 minutes per side. Repeat with the remaining discs.
• Open the arepa in half with a knife, then stuff with the stewed chicken, shredded cheese and Garlic Sauce. Decorate with the microgreens.
• Blend the mayonnaise, cilantro, parsley, mustard and garlic in a blender until you get a creamy sauce.

Steps:

• Stir together vodka, lemon juice, horseradish, hot pepper sauce, sugar and salt. Gently stir in tomato and chives. Clean oysters under running water; shuck and discard top shell, sever membrane on bottom of shell. Spoon vodka relish on oysters. Dust with pepper and serve on a bed of shaved ice.

Steps:

• In a large pitcher, combine the Bloody Mary mix with vodka, to taste. Refrigerate until chilled.
• Fill a small bowl with crab seasoning, fill the other with water. Dip the rim of the shot glasses into the water first and then into the seasoning to coat. Pour the Bloody Mary/vodka mixture into the glasses until about half full. Shuck one oyster directly into each shot glass. Garnish with a lemon wedge and shoot the concoction. Enjoy!