Recipe - Barbecued Oysters On Spinach And Red Onion Salad

20 lg Fresh oysters
Mansion pepper mixture
1 tablespoon Allpurpose flour
1 cup Peanut oil
Spinach & red onion salad
1 One half cup Packed fresh spinach leaves;
washed and dried
1 small Carrot
1 Red onion
One fourth cup Sweetened rice wine vinegar
1 tablespoon Sugar
1 pn Salt
Baconblue cheese dressing
4 sl Bacon
3 Shallots; peeled and minced
1 Clove garlic; peeled and
minced
2 tablespoon White wine vinegar
One fourth cup Heavy cream
One fourth cup Chicken stock
1 cup Fresh buttermilk
1 tablespoon Cornstarch
1 tablespoon Water
Salt to taste
Fresh cracked black pepper;
to taste
One fourth cup Blue cheese; crumbled
Ancho chili mayonnaise
4 Ancho chilies; seeded
1 lg Egg yolk
1 tablespoon Dijon mustard
2 tablespoon Balsamic vinegar
1 cup Corn oil
1 Lime or to taste; juice of
Salt to taste

OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour.
Dredge oysters in mixture. Shake off excess.

Heat One fourth cup oil in a small saute pan over medium heat. Fry oysters, 5 at a
time, for 1 minute per side or until golden. Wipe pan and use fresh oil for
each batch. Drain on paper towels. Keep warm.

SPINACH & RED ONION SALAD Stack spinach leaves together, 5 or 6 leaves
thick. Roll into a log shape and cut into thin slices. You will have
spinach threads. Set aside.

Peel carrot and cut into very thin julienne. Toss with spinach in a medium
bowl and set aside. Peel onion. Cut in half and slice into very thin
halfmoon shapes. Put in a small bowl and set aside.

Heat rice vinegar and sugar in a small saucepan over medium heat, stirring
constantly. When sugar dissolves, remove from heat. Add pinch of salt and
pour over onion. When cool, drain onion and pour over spinach and carrot
and toss to combine.

BACON BLUE CHEESE DRESSING Julienne bacon across grain into short strips.
Place in a medium sautJ pan over medium heat and sautJ for 6 minutes or
until bacon is crisp. Remove and drain on paper towel. Pour off half of
bacon fat from pan. Add shallots and garlic and sautJ for 2 minutes. Stir
in white wine vinegar. Bring to a boil, stirring constantly, then add
cream, chicken stock, and buttermilk. Return to a boil.

Dissolve corn starch in water. when dressing returns to a boil, stir in
corn starch little by little until dressing is slightly thickened. Season
with salt and pepper. Add blue cheese and bacon strips. Keep warm.

ANCHO CHILI MAYONNAISE Soak chilies in hot water for about 20 minutes or
until soft. Place in a blender and puree until smooth. Add egg yolk, Dijon
mustard, and balsamic vinegar. Process until well incorporated. With
blender running, slowly add oil in a thin, steady stream. When well
combined, blend in lime juice. Season to taste. Pour mixture into a plastic
ketchup bottle and set aside until ready to use.

ASSEMBLY On each of four salad plates, arrange 5 little mounds of Spinach &
Red Onion Salad, allowing about 2 tablespoons per mound, around the outside
of each plate. Drizzle BaconBlue Cheese Dressing in the center of each
plate. Place an oyster on each salad mound, then streak about One half teaspoon
Ancho Chili Mayonnaise on top of each oyster. Serve immediately.

Formatted by suechef@sover.net

Recipe by: DEAN FEARING #HE1A06

Posted to MCRecipe Digest V1 #792 by Sue suechef@sover.net on Sep 19,
1997