Oysters Oreganato and Sriracha Vinaigrette

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Oysters Oreganato and Sriracha Vinaigrette

Directions

  1. Mix cauliflower, oregano, parmesan, bacon, red bell peppers, parsley, salt, and pepper together in a bowl.
  2. Top freshly shucked oysters and roast on a baking sheet in a (preheated) 500F oven.

Ingredients

  • 1 cup cauliflower, riced
  • 1 tsp McCormick Culinary® Black Pepper, Table Grind, to taste
  • 1/4 tsp McCormick Culinary® Oregano, Ground, Mediterranean Style
  • 1/2 tsp McCormick Culinary® Gourmet Salt, to taste
  • 24 oyster(s), shucked
  • 3 tbsp Peak Fresh Produce® Pepper(s), Red Bell, brunoise
  • 2 tbsp Ridgecrest® Bacon, Applewood Slice(s), cooked and finely chopped
  • 3 tbsp Roma® Cheese Grated, Parmesan

Sriracha Vinaigrette

Directions

  1. Blend the seasoning mix, honey, and vinegar until incorporated.
  2. Increase the speed of the blender slowly and add the oil to emulsify the vinaigrette. Season with salt and pepper (to taste).
  3. Drizzle Sriracha vinaigrette over oysters after removing from oven, before serving.

Ingredients

  • 1 cup Asian Pride® Rice Vinegar
  • 3 cups Brilliance® Premium Oils Vegetable Oil
  • 1 tbsp Lawrys® Sriracha Wings Seasoning Mix
  • 1/2 tsp McCormick Culinary® Black Pepper, Table Grind, to taste
  • 1 tsp McCormick Culinary® Gourmet Salt, to taste
  • 1 tbsp West Creek® Honey