FLAVORS
Barbecue Baked Oysters with Bacon
Powder and Ararat
Marc Forgione, Chef
Marc Forgione
New York
Dole
Yield: 12-18 oysters
1 red pepper
1 jalapeño
½ red onion
¼ cup unsalted butter
2 T. Ararat brandy
¼ cup all-purpose flour
1½ cups milk
Salt and pepper, to taste
¼ cup pepper jack cheese
2 T. chopped parsley
2 T. chopped chives
12-18 shucked Hummock Island oysters
1 cup barbecue sauce
Bacon Powder (recipe follows)
Lime wedges, for service
Cilantro sprigs, for service
Keep warm on plate lined with paper towel
until crispy again.
Southern Fruity Shrimp and Scallop Kabobs
Green Garlic Purée with Roasted Garlic
Miso Salmon
Yield: 6 servings
6 (10-inch) bamboo skewers
1 cup barbecue sauce
½ cup Dole® frozen sliced peaches
1½ T. bourbon
6 slices bacon, cut in half, partially cooked
12 sea scallops (about 1-inch diameter)
18-24 Dole frozen sliced peaches, partially
thawed
12 peeled raw shrimp ( 16-20 count)
Olive oil
Jerk seasoning
Yield: 4 servings
4 Christopher Ranch green garlic bulbs
with stems
1 T. extra virgin olive oil
Salt and pepper, to taste
3 T. white miso (fermented soy paste)
2 T. butter
2 large Yukon gold potatoes
2 oz. milk, scalded
4 ( 8 oz.) salmon fillets
The National Culinary Review | January 2011
1) Sauté red pepper, jalapeño and red onion
in butter until soft. Add brandy. Whisk in flour;
cook about 1 minute on medium heat. Whisk
in milk; transfer to pot. Cook on medium
heat, stirring every minute or so, for about
15 minutes (until no flour taste). Season
with salt and pepper, to taste. Fold in cheese,
parsley and chives. Cool completely. 2) Cover
each oyster with béchamel sauce; brush
with barbecue sauce. 3) Broil oysters until
béchamel is bubbling, 2-3 minutes. Sprinkle
with bacon powder and a little more brandy.
4) Serve with lime wedges and cilantro sprigs.
Bacon Powder
4 thin slices bacon
1) Soak bamboo skewers in warm water 15
minutes. 2) Combine barbecue sauce, ½ cup
peaches and bourbon in small saucepan;
bring to a boil. Reduce heat; simmer 8-10
minutes, stirring occasionally. Cool slightly.
Pour into blender or food processor container.
Cover; blend until smooth. 3) Wrap bacon
around scallops. Alternately thread partially
thawed peach slices, bacon-wrapped
scallops and shrimp on skewers. Brush
lightly with oil; sprinkle with jerk seasoning,
to taste. 4) Grill or broil 6-8 minutes, turning
and brushing with additional oil, as needed.
Brush with barbecue sauce just before
removing from grill or broiler.
Method: Preheat oven to 350ºF. Bake bacon
until crispy. Pat dry with paper towel; mince.
Recipe courtesy of Dole
1) Separate garlic bulbs from stems.
Toss bulbs in olive oil; season with salt
and pepper. Wrap in foil; bake at 350ºF
until soft and golden. Pass roasted garlic
through sieve. Mix with white miso;
reserve. 2) Blanch green garlic stems;
shock in ice water. Purée in blender with
butter until smooth. Reserve. 3) Peel
and chop potatoes large dice. Simmer in
salted water until tender. Pass through
food mill. Add scalded milk and garlic
butter. Season with salt and pepper.
4) Spread thin layer roasted garlic miso
on salmon. Bake salmon on roasting
rack until just warmed through; broil until
crust is golden brown. To serve: Spread
a little purée on plate; top with piece of
broiled salmon.
