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Barbecued Oysters on Spinach and Red Onion Salad

A home-style Barbecued Oysters on Spinach and Red Onion Salad made with Fresh Oysters, Mansion Pepper Mixture, All Purpose Flour, Peanut Oil, and Spinach & Red Onion Salad. Keep it handy for the next time you cook it.

Ingredients

• 20
• Mansion Pepper Mixture
• 1 tbsp
• 1 cup
• Spinach Amp Red Onion Salad
• 1 1/2 cup
• 1
• 1
• 1/4 cup
• 1 tbsp
• 1 pinch
• Bacon Blue Cheese Dressing
• 4 slice
• 3
• 1
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 1 cup
• 1 tbsp
• 1 tbsp
• Salt
• 1/4 cup
• Ancho Chili Mayonnaise
• 4
• 1
• 1 tbsp
• 2 tbsp
• 1 cup
• 1
• Salt

Method (preview)

1. 1

   OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour.

2. 2

   Dredge oysters in mixture. Shake off excess.

3. 3

   Heat 1/4 cup oil in a small saute pan over medium heat.

4. 4

   Fry oysters, 5 at a time, for 1 minute per side or until golden.

5. 5

   Wipe pan and use fresh oil for each batch.

6. 6

   Drain on paper towels.

7. 7

   Keep warm.

8. 8

   Roll into a log shape and cut into thin slices.

9. 9

   You will have spinach threads.

10. 10

    Set aside.

11. 11

    Peel carrot and cut into very thin julienne.

12. 12

    Toss with spinach in a medium bowl and set aside.

13. 13

    Peel onion.

14. 14

    Cut in half and slice into very thin half-moon shapes.

15. 15

    Put in a small bowl and set aside.

16. 16

    Heat rice vinegar and sugar in a small saucepan over medium heat, stirring constantly.

17. 17

    When sugar dissolves, remove from heat.

18. 18

    Add pinch of salt and pour over onion.

19. 19

    When cool, drain onion and pour over spinach and carrot and toss to combine.

20. 20

    BACON BLUE CHEESE DRESSING Julienne bacon across grain into short strips.

21. 21

    Place in a medium sautJ pan over medium heat and sautJ for 6 minutes or until bacon is crisp.

22. 22

    Remove and drain on paper towel.

23. 23

    Pour off half of bacon fat from pan.

24. 24

    Add shallots and garlic and sautJ for 2 minutes.

25. 25

    Stir in white wine vinegar.

26. 26

    Bring to a boil, stirring constantly, then add cream, chicken stock, and buttermilk.

27. 27

    Return to a boil.

28. 28

    Dissolve corn starch in water. when dressing returns to a boil, stir in corn starch little by little until dressing is slightly thickened.

29. 29

    Season with salt and pepper.

30. 30

    Add blue cheese and bacon strips.

31. 31

    Keep warm.

32. 32

    Place in a blender and puree until smooth.

33. 33

    Add egg yolk, Dijon mustard, and balsamic vinegar.

34. 34

    Process until well incorporated.

35. 35

    With blender running, slowly add oil in a thin, steady stream.

36. 36

    When well combined, blend in lime juice.

37. 37

    Season to taste.

38. 38

    Pour mixture into a plastic ketc