Barbecued Oysters on Spinach and Red Onion Salad

Barbecued Oysters on Spinach and Red Onion Salad Ingredients

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

Instructions for Barbecued Oysters on Spinach and Red Onion Salad

OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour. Dredge oysters in mixture. Shake off excess. Heat 1/4 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 half-moon 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 Bacon-Blue Cheese Dressing in the center of each plate. Place an oyster on each salad mound, then streak about 1/2 teaspoon Ancho Chili Mayonnaise on top of each oyster. Serve immediately. Formatted by suechef@sover.net Recipe by: DEAN FEARING #HE1A06 Posted to MC-Recipe Digest V1 #792 by Sue on Sep 19, 1997

Main Ingredient: OnionsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Bacon	Balsamic Vinegar	Blue Cheese
Buttermilk	Carrot	Chicken Stock	Corn
Cornstarch	Cream	Dijon Mustard	Egg
Garlic	Lime	Mayonnaise	Oyster
Red Onion	Rice	Salt	Shallot
Spinach	Sugar	White Wine

Lunch

for flavor and categorization

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