Kumamoto Oysters with Creme Fraiche and Caviar
February 22, 2007
It may take you a substantial amount of time to recover from this adventure, David. I’m still reeling from my experience. Jennifer and I celebrated our 13th Valentine’s Day last week. It was like a dream, sipping crisp bubbly and slurping creamy, briny pillows of heaven. I rolled each bite against the roof of my mouth with my tongue and then things went a bit cloudy. I woke up almost a week later with a severe case of dehydration, a pounding head and abraded wrists. Everytime I ask Jennifer what happened to the week I can’t seem to locate, she tells me to look in my sock drawer. I’m going to get Rod Serling on the case.
I like to use American Sevruga or Paddlefish roe for this dish. If you’re flush or you’re willing to live with your evil ways, I know a guy who knows a guy named Uri who may be able to find you a tin of Beluga. Otherwise, save it for Mitterand and his Ortolan eating pals.
2 dozen oysters
1 ounce caviar
Store the oysters on ice.
Scrub and rinse each and every delightful bivalve. Drink frozen vodka while you open them. Slide your knife under the oyster to sever the muscle. Place immediately on a bed of crushed ice.
Top with a small dollop of creme fraiche, then a dollop of caviar. Be sure to use a non-metal spoon for the caviar.
Pop the ice cold Champagne and strap in. Don’t forget flowers.