|Riced cauliflower||1 cup|
|Club House Oregano Ground||1/4 tsp|
|Shredded parmesan||3 tbsp|
|Finely chopped house-smoked bacon||2 tbsp|
|Brunoise red peppers||3 tbsp|
|Fresh chopped parsley||1 tbsp|
|Lawry's Sriracha Wing Seasoning||1 tbsp|
|Billy Bee Liquid White Honey||1 tbsp|
|Rice wine vinegar||1 cup|
|Canola oil||3 cups|
This recipe was created for Club House for Chefs by: Michael Ledesma, Corporate Executive Chef of Richmond Restaurant Group in Richmond, VA.
For the Oreganato: Mix all the Oreganato ingredients together in a bowl. Top freshly shucked oysters and roast on baking sheet in a 500°F preheated oven.
For the Sriracha Vinaigrette: Meanwhile prepare the Sriracha Vinaigrette by blending the first 3 ingredients until all incorporated. Increase the speed of blender slowly and add the oil to emulsify the vinaigrette. Season with salt and black pepper.