This is the first of many recipes created for a creative project called Dinner Dialogues. My friend and I thought up the idea to combine many of our passions – which includes sharing it with others so that they may be encouraged to share theirs. We wanted a platform to talk about important topics and explore different viewpoints while still making the experience fun. Since we mainly just cook dinner all the time and banter between ourselves we thought, what better then to combine good food and conversation and bug everyone with it too?
The first issue, for February, we centred the topic on love. Not your typical conception of love but various notions of love that showcase this complex and confusing topic. With love in mind all of the recipes were formatted in single servings because who says we can’t celebrate ourselves or with five others? Simple just multiple the ingredients to suit your needs. Also all the recipes utilize ‘aphrodisiac’ foods – just to have a little fun with it.
So I greatly encourage you to check it out at dinnerdialogues.ca and comment/share (or don’t if you really don’t enjoy it – we won’t be offended).
1 Chili pepper, de-seeded
Small handful of Parsley
½ tsp salt
¼ cup Olive oil
1 tbsp Red wine vinegar
Prepare the chilli sauce ahead of time by combining chilli pepper, parsley and salt in a food processor. Pulse until diced and then stir in oil and vinegar. Set aside until ready to serve.
Right before you are ready to serve the oysters prepare a plate with enough crushed ice to set the oysters on, this will keep the oysters cool and keep them from rolling around. To carefully shuck the oysters you will need a hand towel and an oyster knife (or a flat ended screwdriver). With the towel protecting your hand, hold the oyster and find the opening of its shell with your knife. Carefully insert the knife and using leverage pop the shell off. Keep the salt water in the oyster and set on ice.
Drizzle the oyster with the chili sauce and enjoy!