14
a p c s hor e l i n e s.c om
|
2016 Vol :2
Murder Point Oysters on the
Half Shell with Freckle Belly
IPA Hot Sauce
Ingredients
Fresh Murder Point oysters
20 jalapenos, stemmed and chopped
3 cloves of garlic
1 medium onion, chopped
1 tablespoon oil (vegetable or olive)
2 teaspoons salt
1 cup water
1 cup Freckle Belly IPA
1 cup distilled white vinegar
Instructions
Shuck each oyster, making sure
to keep juices. Discard top shells.
Gently run a knife between the shell
and bottom of the oyster to detach
the oyster from the shell. Leave
detached oyster in bottom half of
the shell.
In a large stock pan, heat the
oil and begin sautéing the peppers
and onion. Once they have begun
to cook down, add the garlic and
continue cooking 3-4 minutes until
the fragrance of the garlic comes out.
Add the water and cook for about
5 minutes before adding the beer
and vinegar, continuing to cook for
another 5 minutes.
Allow the sauce to cool and drizzle
sauce over chilled oysters. Serve
immediately. Sauce can be made in
advance and refrigerated.
Beer Pairing: Trade Day
Cuban Coffee Stout
