Monica Lo of Sous Weed makes magic with oysters in Taiwanese Street Food
We recently sent some of our favorite west coast oysters: Chelsea Gems to our very talented and lovely friend Monica Lo, photographer, chef, creative director and cannabis advocate. Whether she's cooking or shooting, (usually both at the same time!) Monica makes magic across multiple mediums, and we're always thrilled to see what to-die-for masterpiece she has up her sleeve. This time she made
Move over tacos. Let's ceviche.We love tacos + guac, and pretty much all Mexican fare. But in the spirit of the coastal cuisine of Mexico which incorporates fresh, raw seafood, let's take it up a notch this Cinco de Mayo, and CEV-ICH-E.
Shuck your oysters. In a bowl mix:
- ¼ diced red onion
- 1 finely diced tomato
- ½ green bell pepper, finely diced
- ½ tablespoon finely chopped cilantro
- 5 limes, juiced
- ½ tablespoon oil, sunflower or light olive oil
- Salt to...
Not all super heroes wear capes. In fact, this one does a good job of blending in, while doing some pretty important work at the same time: building reefs to support habitats for other creatures and fish, filtering nitrogen and cleaning the water, and packing carbon into its shell.
Sound like a lot for one mollusk? It is, but luckily there are over one thousand oyster farms up and down both coasts which create natural oyster reefs that aid in storm protection and ocean restoration. Go farmers!
Besides supporting many farms, Real Oyster Cult supports the Billion Oyster Project...
Oysters don't need to get dressed up, but on holidays it's just plain fun to get saucy. This gorgeous platter of shellfish resplendent with sauces à la The Ordinary in Charleston captured by Bon Appétit, makes our mouths water. Try this recipe for similar results.
Oysters with Lime, Chili & Soy
- 1 tblsp lime juice
- 1 tblsp soy sauce
- 1 tblsp extra virgin olive oil
- 1 tsp sesame oil
- 1/2 small red chill
- 1 minced scallion
- 1/4 lemon
- 1sprig of parsley
1. Combine lime juice, soy, olive oil and sesame oil....
Fun tip: use a dropper for your mignonette
The classic French accoutrement — red-wine vinegar laced with shallots and black pepper — is tried and true, but a citrus mignonette is lovely for the warmer months. Less acidic, it's a more subtle accompaniment. A dash of citrus is perfect, but when it comes to making a mignonette, it's all about adding the zest.
Meyer Lemon Mignonette
- Juice and zest of 2 Meyer lemons
- A bit of minced shallot
- Cracked black pepper
Thanks to Phil Bangert for sharing his pro raw...