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1
Preheat a grill to medium.
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2
Sprinkle oysters with blue cheese and then add 1 teaspoon of Jerry's Winter Orange BBQ Sauce to each oyster.
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3
Place shucked oysters, bowl-side down, on the grill.
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4
Cook until the oyster meat goes from translucent to opaque and the sauce is bubbling vigorously in the shell.
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5
Meanwhile, partially slice the baguette and brush with Jerry's Winter Orange BBQ Sauce.
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6
Place baguette on grill to toast.
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7
Remove the toasted baguette and fill it with barbecued oysters, baby romaine leaves, sliced tomato, and salt and pepper, to taste.
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8
Serve warm.
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9
1 tablespoon sweet cream butter
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10
4 ounces olive oil
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11
10 cloves garlic, minced
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12
1/4 cup minced organic spring onions
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13
1/4 cup chopped organic fennel
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14
2 to 3 Sante Fe chipotle chiles
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15
1 dried aji chile
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16
1 medium early girl tomato, chopped
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17
2 Clementine tangerines, juiced and pulp reserved
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18
2 blood oranges, juiced and pulp reserved
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19
12 ounces pale ale
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20
Heat butter and olive oil in a large saucepan over medium heat.
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21
Add garlic, onion, fennel, and chiles and saute until onion and fennel are tender; crush the chiles if you want a spicier sauce.
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22
Add tomato, juice and pulp from the tangerines and blood oranges, and pale ale; simmer for at least 20 minutes, reducing the heat to maintain a simmer, if necessary.
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23
Use leftover sauce with grilled, free-range chicken, if desired.
