The Tomales Bay Po Boy Sandwich
- 3 oysters, shucked (recommended: BBQ oysters from Hog Island)
- 1/4 cup crumbled blue cheese, or more or less to taste
- Jerry's Winter Orange BBQ Sauce, recipe follows
- 1 (4-inch) piece sweet San Francisco baguette
- Organic baby romaine lettuce
- 2 to 3 slices organic tomato
- Salt and pepper
Preheat a grill to medium.
Sprinkle oysters with blue cheese and then add 1 teaspoon of Jerry's Winter Orange BBQ Sauce to each oyster. Place shucked oysters, bowl-side down, on the grill. Cook until the oyster meat goes from translucent to opaque and the sauce is bubbling vigorously in the shell.
Meanwhile, partially slice the baguette and brush with Jerry's Winter Orange BBQ Sauce. Place baguette on grill to toast.
Remove the toasted baguette and fill it with barbecued oysters, baby romaine leaves, sliced tomato, and salt and pepper, to taste. Serve warm.Jerry's Winter Orange BBQ Sauce:
1 tablespoon sweet cream butter
4 ounces olive oil
10 cloves garlic, minced
1/4 cup minced organic spring onions
1/4 cup chopped organic fennel
2 to 3 Sante Fe chipotle chiles
1 dried aji chile
1 medium early girl tomato, chopped
2 Clementine tangerines, juiced and pulp reserved
2 blood oranges, juiced and pulp reserved
12 ounces pale ale
Heat butter and olive oil in a large saucepan over medium heat. Add garlic, onion, fennel, and chiles and saute until onion and fennel are tender; crush the chiles if you want a spicier sauce. Add tomato, juice and pulp from the tangerines and blood oranges, and pale ale; simmer for at least 20 minutes, reducing the heat to maintain a simmer, if necessary. Use leftover sauce with grilled, free-range chicken, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Jerry Lunsford