The Tomales Bay Po Boy Sandwich

1. 1

   Preheat a grill to medium.

2. 2

   Sprinkle oysters with blue cheese and then add 1 teaspoon of Jerry's Winter Orange BBQ Sauce to each oyster.

3. 3

   Place shucked oysters, bowl-side down, on the grill.

4. 4

   Cook until the oyster meat goes from translucent to opaque and the sauce is bubbling vigorously in the shell.

5. 5

   Meanwhile, partially slice the baguette and brush with Jerry's Winter Orange BBQ Sauce.

6. 6

   Place baguette on grill to toast.

7. 7

   Remove the toasted baguette and fill it with barbecued oysters, baby romaine leaves, sliced tomato, and salt and pepper, to taste.

8. 8

   Serve warm.

9. 9

   1 tablespoon sweet cream butter

10. 10

    4 ounces olive oil

11. 11

    10 cloves garlic, minced

12. 12

    1/4 cup minced organic spring onions

13. 13

    1/4 cup chopped organic fennel

14. 14

    2 to 3 Sante Fe chipotle chiles

15. 15

    1 dried aji chile

16. 16

    1 medium early girl tomato, chopped

17. 17

    2 Clementine tangerines, juiced and pulp reserved

18. 18

    2 blood oranges, juiced and pulp reserved

19. 19

    12 ounces pale ale

20. 20

    Heat butter and olive oil in a large saucepan over medium heat.

21. 21

    Add garlic, onion, fennel, and chiles and saute until onion and fennel are tender; crush the chiles if you want a spicier sauce.

22. 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.

23. 23

    Use leftover sauce with grilled, free-range chicken, if desired.

* Per serving · 4 servings · Values may vary.