Bogdan Danila, Culinary Director of Broken Sound Club in Boca Raton, Fla., says his chilled oysters with jalapeño ice and green shiso are a refreshing play on a spicy margarita, with notes of citrus and Asian mint.
This dish is versatile, he says and can be served at the start of a meal or as a passed hors d’oeuvres. Simplicity is what sets these oysters apart.
“The simpler the dish, the less you can hide behind, so the execution must be well balanced and clean,” says Danila, adding that it’s easy for chefs to over-complicate a recipe with too many ingredients or flavors. “The secret is to take things away and still have a well-balanced and beautiful dish.”
