| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright1 |
1 |
servings |
INGREDIENTS
| 6 |
|
Dozen Large oysters in their shells |
|
|
=== BARBECUE SAUCE === |
| 2 |
c |
Finely minced onions |
| 1 |
tb |
Minced garlic |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Ground ginger |
| 1 |
tb |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
c |
Apple cider vinegar |
| 1 |
c |
Fresh orange juice |
| 3 |
|
Bay leaves |
| 4 |
c |
Catsup |
| 1 |
c |
Dark molasses |
| 1 |
ts |
Tabasco or other hot sauce |
| 1/4 |
c |
Dark brown sugar |
| 1/4 |
c |
Hoisin sauce |
| 1/4 |
lb |
Melted butter |
INSTRUCTIONS
In a large saucepan over medium heat, saute the onions and garlic in
the olive oil until soft but not brown. Stir in the cumin, ginger,
salt and pepper. Add the vinegar, orange juice, bay leaves, catsup,
molasses, Tabasco, brown sugar, hoisin sauce and butter. Bring to a
simmer, cover and cook for 1 hour, or until thick. Remove bay leaves
and keep sauce warm. Place the oysters in their shells on a hot
grill. As soon as they pop open, spoon the warm barbecue sauce over
them, and serve immediately. Some will open rather quickly, in a
couple of minutes. Discard those that do not open. This recipe yields
?? servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9615 broadcast 07-17-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-06-1996
Recipe by: John Ash
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