The Woodmark Features Grapefruit for February's Destination Dish at bin on the lake
It’s February at the Woodmark Hotel in Seattle, Washington, and that means we are highlighting a grapefruit as our seasonal ingredient for the month at bin on the lake. Chef Dylan Giordan has created a refreshing Oyster dish that incorporates grapefruit as well as everyone’s favorite herb, basil. Delicious and easy to make at home, this grapefruit recipe is sure to impress!
Oysters on the half shell with grapefruit-basil shaved ice recipe:
Ingredients
1 c grapefruit juice
½ c water
1 c basil, packed
½ c simple syrup
Method
Go to your favorite fishmonger and select a couple of types of fresh, in shell oysters. Get them home as quick as you can and submerge them in water, tossing to release any mud and sediment. Drain and place them in a shallow tray, cup side down, and cover with a damp towel.
In a food processor combine the basil and roughly 1 cup of ice. Pulse 10 times for 1 second and add ½ c juice and pulse 3 more times. Strain out the basil and remaining ice in a chinois, and add the remaining juice, the water and the simple syrup. Adjust for tartness with syrup and water.
To serve, scrape a fork across the ice creating a fluffy texture. Shuck a dozen or so of your favorite oysters per person (Chef Dylan Giordan favors Kusshis and Kumamotos) and place a teaspoon of granita on top of each. Serve immediately.
