*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Oreganato | |
Oysters | 2 dozen |
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 |
Sriracha Vinaigrette | |
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.
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