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RAMP OIL INSTRUCTIONS:
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* Squeeze out any excess water from the ramp.
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* Place in a blender with the 1/4 cup of extra virgin olive oil.
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* Blend until smooth.
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* Transfer to a container and let the ramp flavor meld with the oil.
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* Strain through a fine chinois after an hour. This oil will be for our gazpacho garnish.
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GAZPACHO INSTRUCTIONS:
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* In a saucepan with 2 tablespoons of olive oil, saute onion, garlic and ginger until aromatic.
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* Add red pepper flakes, mirin, tomatoes and srirachi sauce.
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* Add the remaining pepper, cayenne and paprika. Bring temperature to medium and begin to reduce this until almost all of the water is gone. You will be looking for a nice this mixture. Once this is acquired, begin to chill this mixture.
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*Once chilled bring to a blender and blend until smooth, add the sherry vinegar at this point. Season with sea salt.
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OYSTERS INSTRUCTIONS:
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* At this point our sauce is ready as well as the ramp oil.
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* Take fresh shucked oysters and place them in a bowl, squeeze over them juice of 1 lime.
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* Take 6 small cordial glasses or even shot glasses and fill them with the chilled gazpacho sauce about half way.
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* Place 2 oysters into each shot glass as well.
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* Add a little more gazpacho sauce to each glass. Spoon on a little of the ramp oil to each of the glasses.
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* Garnish with a little sprinkle of black pepper.
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* Shoot the glass and drink the whole thing at once.
