Recipe courtesy of Jerry Lunsford
The Tomales Bay Po Boy Sandwich
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- Level: Intermediate
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 1 serving
- Level: Intermediate
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 1 serving
Ingredients
Jerry's Winter Orange BBQ Sauce:
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Directions
- 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:
- 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.
