Big Dippers

Not everyone is a purist when it comes to eating and enjoying raw oysters. This truism is well-known by Barbara Figueroa, executive chef at Ivars, a Seattle institution of a fish house. It is to Barbara’s credit that she is weaning the clientele away from the more common cocktail sauce to these more exotic and exciting flavors.

SPICY GINGER DIPPING SAUCE

2 teaspoons crushed red pepper flakes

2 tablespoons white wine vinegar

1 cup fish sauce

1/2 cup lime juice

4 tablespoons young ginger root, peeled and grated

4 small cloves garlic, minced

1 cup sugar

3 cups warm water

Young ginger root, which is milder than mature ginger, is available at most Asian markets.

Combine red pepper flakes, vinegar, fish sauce, lime juice, ginger, garlic, sugar and water. Let stand at room temperature 1 hour to let flavors develop. Refrigerate.

5 cups. Each 1-teaspoon serving:

5 calories; 46 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.01 gram fiber.

1 raw oyster:

40 calories; 53 mg sodium; 25 mg cholesterol; 1 gram fat; 2 grams carbohydrates; 5 grams protein; 0 fiber.

BLACK BEAN SAUCE

3 tablespoons sugar

1 1/2 tablespoons potato starch

1 1/2 tablespoons hoisin sauce

1 tablespoon plus 1 teaspoon oyster sauce

2 teaspoons chile garlic sauce

1 teaspoon black soy sauce

1 tablespoon plus 1 teaspoon sesame oil

2 teaspoons peanut oil

1 tablespoon minced garlic

2 teaspoons peeled, minced ginger root

2/3 cup sliced green onions

3 tablespoon fermented black beans, soaked in cold water 15 minutes and drained

2/3 cup clam broth

Water

Combine sugar, potato starch, hoisin sauce, oyster sauce, chile sauce with garlic and black soy sauce in large bowl and stir until smooth.

Heat sesame oil and peanut oil in medium saucepan over medium heat. Add garlic and ginger and saute, stirring, until light golden in color, 1 to 2 minutes. Add green onions and beans and saute, stirring, until onions just start to brown, about 5 minutes. Add clam broth and hoisin sauce mixture and simmer, whisking frequently, until thick and glossy, about 5 minutes. Add water to make 2 cups.

2 cups. Each 1-teaspoon serving:

7 calories; 70 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.02 gram fiber.

GAZPACHO DIPPING SAUCE

1 pound, 2 ounces plum tomatoes, halved and seeded

1/3 English cucumber, unpeeled

1/2 small red bell pepper, seeds and ribs removed

1/2 small green bell pepper, seeds and ribs removed

1/2 red onion

1/2 teaspoon chopped garlic

1 1/3 cups chilled tomato juice

1/2 cup plus 1 1/2 teaspoons olive oil

2 tablespoons Sherry vinegar

1/4 teaspoon hot pepper sauce sauce

Salt, pepper

Cut tomatoes, cucumbers, red and green bell peppers and onion into 1 1/2-inch square pieces. Add garlic, tomato juice, olive oil, vinegar and hot pepper sauce. Process in batches in food processor. Vegetables should be finely chopped but not pureed. Season with salt and pepper to taste. Refrigerate.

4 cups. Each 1-teaspoon serving:

7 calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 0 carbohydrates; 0 protein; 0.03 gram fiber.