Happy New Year! It has been a busy, but really great start to the year. From restaurant shoots to fresh features on the blog, I’m going to slurp these Oysters on the Half Shell with Cilantro-Chile Topping and share what I’ve been up to.
While Mike and I were in Colorado over the holidays, I was asked to shoot at Rex’s Family of Restaurants, including Rex’s American Grill, Big House Burgers, The Laundry and his newest addition, Salt & Lime. It was a whirlwind, but so much fun to shoot for Rex again. I absolutely loved working with his team and despite it being their busiest week of the year, they welcomed me graciously and helpfully. I’ll be sharing more details on the shoots soon, so stay tuned for some delicious sneak peeks.
New Branding for Up Close & Tasty
As you may have noticed, the blog has had a bit of a makeover with a new look & feel, including a new logo, colors and fonts. All the credit goes to an extremely talented Brand Designer, Diego Mota. Although I was formerly an art director and originally thought that I could do it all myself, I quickly realized that I didn’t have the time or the vision. I needed to focus on my photography. It’s been a good lesson for me – not just learning to ask for help when I need it, but recognizing all the talented people I have in my corner. I’m incredibly lucky and the blog is reaching new heights because of it. More details to come. Gracias, Diego!
I recently shared some food photography tips on a couple of blogs, so be sure to check them out below.
New recipes are always on my radar and I have lots of good ones coming up. Due to my obsession with oysters, it’s only natural that I kick off 2016 with a slurp. I found the recipe in Food & Wine and the topping is inspired by Dylan Fultineer, the Executive Chef at Rappahannock in Richmond, Virginia. It’s amazing. If a cilantro-chile mix isn’t your thing, you can also check out my recipe for a Classic Mignonette.
Oysters on the Half Shell with Cilantro-Chile Topping
1 teaspoon coriander seeds
1/4 cup peeled pear, finely diced
1/4 cup seedless cucumber, finely diced
1 Serrano chile, seeded and minced
1 tablespoon minced cilantro, extra for garnish, if desired
1-2 tablespoons fresh lime juice
1 teaspoon minced ginger
1 teaspoon Asian fish sauce
1 teaspoon extra virgin olive oil
Kosher salt and pepper 12 oysters, shucked
Note: I used Blue Point and Delaware Bay oysters
1. In a small pan, toast the coriander seeds over medium heat until fragrant (1 minute or so).
2. Let cool, then crush the seeds in a mortar.
3. Mix the crushed coriander with all of the remaining ingredients (except the oysters).
4. Arrange shucked oysters on crushed ice and spoon topping over each oyster.
All images © Regan Baroni 2016.