Supplies
- Pickled Peppers
- 1 cup rice wine vinegar
- ½ cup granulated sugar
- ½ cup water
- 1 teaspoon salt
- 1 ½ cups thinly sliced jalapenos
- Breadcrumbs
- 3 cloves garlic, minced
- ¾ pound unsalted butter
- 2 ½ cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 1 cup frozen spinach, thawed and excess water removed
- 1 Tablespoon worcestershire sauce
- 24 large oysters such as Blue Point, shucked and in the shell
Pasos
- Pickled Peppers
- Add the vinegar, sugar, water and salt to a small saucepan.
- Bring to a simmer and stir until sugar is dissolved, set aside to cool slightly.
- Place the sliced jalapenos in a glass bowl or jar and pour the vinegar mixture over the top to cover.
- Allow them to sit for at least 30-minutes
- .
- Breadcrumbs
- Add the butter, and garlic to a large skillet and cook over medium heat until butter is melted and garlic becomes fragrant, about 2-3 minutes.
- Add the breadcrumbs, toast 4-5 minutes until golden.
- Turn off the heat
- Stir in the parmesan, worsteshire, and spinach.
- Season with salt and pepper.
- Oysters
- Heat the grill to high heat.
- Put about 3 tablespoons of breadcrumbs on top of each oyster.
- Place the oysters on the grill and cook for 3-4 minutes.
- Garnish with pickled peppers and serve.