SWEET & SOUR SHALLOTS

MAKES ABOUT 2 CUPS

THIS AMAZING CONDIMENT can enliven grilled, fried, steamed, and raw foods. It enhances and amplifies the shallots’ inherent qualities. Since the shallots are cooked with vinegar, the condiment keeps for a long time and is a great homemade preparation to brighten all sorts of dishes, such as fried oysters.

1¼ pounds shallots, finely chopped

1 cup port

1 cup red wine vinegar

Salt and pepper

Combine the shallots, port, vinegar, salt, and pepper in a medium saucepan. Simmer, stirring occasionally, until the liquid is evaporated, about 45 minutes. Let cool, then transfer to a covered container. The shallots will keep, refrigerated, for about 2 weeks.

Frying Oysters

Shuck 12 oysters and wash and dry the shells. Lightly bread the oysters first in flour, then egg, and then bread crumbs. Fry the oysters in plenty of hot grapeseed or peanut oil for about a minute, until golden brown. Spoon some Sweet & Sour Shallots into each shell and top with a fried oyster and more shallots. Eat as many as you can as fast as you can!