Empire’s Treasure® Chargrilled Oysters
Empire’s Treasure® Chargrilled Oysters
Directions
- Combine dry black beans and kidney beans then place on serving platter. The beans will prevent the oyster shells from sliding around. They also create visual appeal to the dish.
- Heat olive oil in sauce pan over medium heat then add garlic and cauliflower. Cook for 2-3 minutes.
- Whisk together water and vegetable base then pour into saucepan. Stir in chipotle pepper and salt then simmer for 10-15 minutes.
- Add half cup of cheddar cheese and puree sauce with immersion blender until creamy and smooth. If to thick adjust with water.
- Season oysters with Cajun seasonings. Heat grill to 400-450 degrees F. Place oysters on grill and cook for 1 minute.
- Ladle cauliflower chipotle sauce on each oyster while on the grill then top with a portion of remaining cheddar cheese. Cook for 1-2 minutes. Carefully remove from grill and set on platter with beans then garnish each oyster with micro greens to wow guests.
Ingredients
- 1 dozen Empire's Treasure® Oysters, Wild Caught USA, IQF Half Shell
- 1 tbsp Magellan® Cajun seasoning
- 1 cup Bacio® White Cheddar Cheese, shredded
- 2 1/2 cups water
- 1 1/2 tbsp Ridgecrest® Vegetable Base
- 1 1/2 lbs Peak Fresh Produce® Cauliflower, Floret(s), chopped
- 1 tsp Roma Garlic, minced
- 1 tbsp Roma® Oil, Olive
- 1 tbsp Contigo Chipotle pepper
- 1/4 tsp salt, sea
- 1/4 cup microgreens, for garnish
- 1 cup West Creek® dry kidney beans
- 1 cup West Creek® dry black beans
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.