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.
Ingredients
- 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
- 6 oz. nduja
- 2 oz. butter
- 1 teaspoon black pepper
- Blue Point oysters
- 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.
