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OYSTERS Shuck oysters and drain liquid.
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Combine pepper mix and flour.
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Dredge oysters in mix.
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Shake off excess.
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5
Heat 1/4 c. oil in a small saute/fry pan over medium heat.
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Fry oysters, 5 at a time, for 1 minute per side or possibly till golden brown.
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Wipe pan and use fresh oil for each batch.
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Drain on paper towels.
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Keep hot.
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SPINACH & RED ONION SALAD Stack spinach leaves together, 5 or possibly 6 leaves thick.
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Roll into a log shape and cut into thin slices.
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You will have spinach threads.
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Set aside.
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Peel carrot and cut into very thin julienne.
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Toss with spinach in a medium bowl and set aside.
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16
Peel onion.
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Cut in half and slice into very thin half-moon shapes.
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Put in a small bowl and set aside.
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Heat rice vinegar and sugar in a small saucepan over medium heat, stirring constantly.
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When sugar dissolves, remove from heat.
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Add in healthy pinch of salt and pour over onion.
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When cold, drain onion and pour over spinach and carrot and toss to combine.
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BACON BLUE CHEESE DRESSING Julienne bacon across grain into short strips.
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Place in a medium sautJ pan over medium heat and sautJ for 6 min or possibly till bacon is crisp.
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Remove and drain on paper towel.
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Pour off half of bacon fat from pan.
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Add in shallots and garlic and sautJ for 2 min.
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Stir in white wine vinegar.
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Bring to a boil, stirring constantly, then add in cream, chicken stock, and buttermilk.
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Return to a boil.
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Dissolve corn starch in water.
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when dressing returns to a boil, stir in corn starch little by little till dressing is slightly thickened.
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Season with salt and pepper.
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Add in blue cheese and bacon strips.
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Keep hot.
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36
ANCHO CHILI MAYONNAISE Soak chilies in warm water for about 20 min or possibly till soft.
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Place in a blender and puree till smooth.
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Add in egg yolk, Dijon mustard, and balsamic vinegar.
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Process till well incorporated.
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With blender running, slowly add in oil in a thin, steady stream.
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When well combined, blend in lime juice.
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Season to taste.
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Pour mix into a plastic ketchup bottle and set aside till ready to use.
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44
ASSEMBLY On each of four salad plates, arrange 5 little mounds of Spinach & Red Onion Salad, allowing about 2 Tbsp.
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per mound, around the outside of each plate.
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Drizzle Bacon-Blue Cheese Dressing in the center of each plate.
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Place an oyster on each salad mound, then streak about 1/2 tsp.
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Ancho Chili Mayonnaise on top of each oyster.
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49
Serve immediately.
