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September 2008
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I wouldn't normally post a recipe from a winery, but this one sounds like such a good way to kick off the summer on Memorial Day that I just had to share it. The creation of Hess Collection executive chef Chad Hendrickson, it was sent to go with the 2007 Lake County Sauvignon Blanc. If you're squeamish about oysters, you could substitute a mild-flavored cooked fish. Citrus Oyster Shooters
In a bowl, place 12 fresh-shucked oysters, 1 cup peeled, seeded and small-diced cucumber, 1/2 cup small-diced red onion, and 1 tablespoon chopped cilantro. In another smaller bowl, combine 1/2 cup orange juice, 1/2 cup lime juice and hot sauce to taste. (They recommend Tapatio brand.) Mix the juice and hot sauce well, then pour over the oyster mixture. Season with salt, and gently fold in 1 small-diced avocado. Divide among 4 shot glasses and serve immediately. |
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