Barbecued Oysters On Spinach And Red Onion Salad
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Barbecued Oysters On Spinach And Red Onion Salad
  Oysters    Spinach    Onion    Salad  
Last updated 6/12/2012 1:07:06 AM. Recipe ID 32901. Report a problem with this recipe.
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      Title: Barbecued oysters on spinach and red onion salad
 Categories: Import
      Yield: 4 Servings
     20 lg Fresh oysters
           Mansion pepper mixture
      1 tb All-purpose flour
      1 c  Peanut oil
           Spinach & red onion salad
  1 1/2 c  Packed fresh spinach leaves;
           -washed and dried
      1 sm Carrot
      1    Red onion
    1/4 c  Sweetened rice wine vinegar
      1 tb Sugar
      1 pn Salt
           Bacon-blue cheese dressing
      4 sl Bacon
      3    Shallots; peeled and minced
      1    Clove garlic; peeled and
      2 tb White wine vinegar
    1/4 c  Heavy cream
    1/4 c  Chicken stock
      1 c  Fresh buttermilk
      1 tb Cornstarch
      1 tb Water
           Salt to taste
           Fresh cracked black pepper;
           -to taste
    1/4 c  Blue cheese; crumbled
           Ancho chili mayonnaise
      4    Ancho chilies; seeded
      1 lg Egg yolk
      1 tb Dijon mustard
      2 tb Balsamic vinegar
      1 c  Corn oil
      1    Lime or to taste; juice of
           Salt to taste
  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
  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

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Recipe ID 32901 (Apr 03, 2005)

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