Empire’s Treasure® Chargrilled Oysters


  1. 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.
  2. Heat olive oil in sauce pan over medium heat then add garlic and cauliflower. Cook for 2-3 minutes.
  3. Whisk together water and vegetable base then pour into saucepan. Stir in chipotle pepper and salt then simmer for 10-15 minutes.
  4. Add half cup of cheddar cheese and puree sauce with immersion blender until creamy and smooth. If to thick adjust with water.
  5. Season oysters with Cajun seasonings. Heat grill to 400-450 degrees F. Place oysters on grill and cook for 1 minute.
  6. 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.


  • 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