recipe 
yields
1 dozen oysters
12 oysters (preferably from Florida or local)
2 ounces prickly pear mignonette (recipe follows)
2 ounces cocktail sauce preserves (recipe follows)
1½ ounces orange juice (sour orange, if possible)
½ ounce prickly pear juice
Pinch chopped chiles, preferably datial peppers
Salt and pepper
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 tablespoon olive oil
2 cups chopped tomatoes
¼ cup cider vinegar
1 tablespoon sugar
1 teaspoon pectin
1 tablespoon freshly grated horseradish
Splash Worcestershire sauce
Salt and pepper
Oysters
Prickly Pear, Citrus, and Chile Mignonette
Cocktail Sauce Preserves
steps
Oysters
- Prepare a hot wood grill (charcoal is also acceptable).
- Roast oysters on grill for 4–5 minutes (wait for liquor to start bubbling from oysters and then cook for another 30 seconds). Remove from grill and carefully open tops with an oyster knife, being sure to preserve liquor in shell. Cut bottom muscle and arrange on a platter. Serve with prickly pear mignonette and cocktail sauce preserves.
Prickly Pear, Citrus, and Chile Mignonette
- Combine all ingredients in a bowl, mixing to combine. Season to taste.
Cocktail Sauce Preserves
- In a small saucepan, sweat shallots and garlic in oil over medium-low heat for 2–3 minutes, until translucent.
- Add tomatoes, cider vinegar, and sugar to pan, raise heat to medium, and simmer until sauce becomes jelly-like in consistency, about 15–20 minutes.
- Stir in pectin, freshly grated horseradish, and Worcestershire and remove from heat. Season to taste with salt and pepper, cool, and refrigerate until ready to use.
Date Published: 03.16.15
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- from Chef Greg Baker of The Refinery and Fodder & Shine, Tampa, FL
