Oysters Three Ways

This recipe comes from Gridiron Grill-off chef Eric Kaszubinski of the Fort Lauderdale Marriott Pompano Beach Resort and Spa, including their on-site restaurant featuring menu items prepared with local and sustainable ingredients.

November 07, 2017

Ingredients

Bloody Mary Pacific Oyster Shooter
  • 10 oz. V-8
  • 10 oz. tomato juice
  • 2 oz. Worcestershire sauce
  • 1 oz. Tabasco sauce
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon grated horseradish
  • 4 oz. Absolut Peppar
  • Pacific oysters
Nduja butter
  • 6 oz. nduja
  • 2 oz. butter
  • 1 teaspoon black pepper
  • Blue Point oysters
Passionfruit Mignonette
  • 1/2 shallot, minced
  • 3 oz. passionfruit puree
  • 1 oz red wine vinegar
  • Pinch of sea salt and cracked black pepper

Instructions

Bloody Mary Pacific Oyster Shooter: Mix ingredients except for oyster and chill. Place shucked Pacific oyster in shot glass and fill with Bloody Mary mix.

Grilled Blue Point, Nduja Butter: Mix ingredients together and set aside. Shuck Blue Point oyster and place shell on grill. Allow the oyster to cook for a minute. Add ½ teaspoon of white wine and one tablespoon nduja butter to the oyster and continue to grill for an additional minute.

Fanny Bay Oyster on the half shell, Passionfruit Mignonette: Combine all ingredients together. Shuck oyster and place mignonette on top of each Fanny Bay oyster.

Ingredients

Bloody Mary Pacific Oyster Shooter
  • 10 oz. V-8
  • 10 oz. tomato juice
  • 2 oz. Worcestershire sauce
  • 1 oz. Tabasco sauce
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon grated horseradish
  • 4 oz. Absolut Peppar
  • Pacific oysters
Nduja butter
  • 6 oz. nduja
  • 2 oz. butter
  • 1 teaspoon black pepper
  • Blue Point oysters
Passionfruit Mignonette
  • 1/2 shallot, minced
  • 3 oz. passionfruit puree
  • 1 oz red wine vinegar
  • Pinch of sea salt and cracked black pepper
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