Recipe courtesy of local island Chef Adam Loo
tbsp Olive Oil
tsp Garlic, minced
tsp Tomato Paste
ml Tomato Puree
Red Chili Flakes
tbsp ADL Whipping Cream, 35%
tbsp Deep Roots Distillery Ocean Pearl Vodka
cup Bacon, diced
tbsp ADL Parmesan Cheese
Fresh Basil Leaves
tsp Fresh Flat Leaf Parsley
Salt and Pepper
Preheat oven to 425 F and setup a baking tray with parchment paper and coat the tray with crushed rock salt to stabilize the oysters so they do not move while baking.
In a saucepot, add olive oil and heat on medium-high heat. Add shallots and sauté for about 2 minutes.
Add garlic and chili flakes to shallots and cook another minute or so.
Add tomato puree and vodka, cook out for about 8-10 minutes until reduced slightly.
Add tomato paste and let sauce simmer, stirring frequently for about 20 minutes.
Meanwhile, in another pan, add diced bacon and bring up to medium-high heat stirring often to crisp up bacon. Add 2 Tbsp of water to the bacon to allow the bacon fat to cook off evenly.
Once bacon is crisp, strain off and reserve for later.
Once sauce has cooked out, feel free to puree with an immersion blender or other form of blender if a completely smooth sauce is desired.
Return to heat and add in cream, adjust seasoning, and the sauce is ready.
Shuck the oysters and place on the baking sheet then spoon tomato sauce over each oyster, then top with some crisp bacon and finish with Parmesan cheese. Season with some salt and pepper
Place oysters in oven to bake for about 5-7 minutes, until cheese is nicely melted, and oysters are cooked through.
Remove from oven and top with chopped herbs and carefully place on serving tray to enjoy!
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