Ingredients Weight Measure
Vegetable oil 6 oz. as needed
Shallots, minced 1 cup
Garlic, minced 2 Tbsp.
White wine 2 cups
Heavy cream 1 qt.
Tequila 1-1/2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 5 oz. 1 bottle
Monterey Jack or Pepper Jack cheese 1 cup
Cornstarch 1 Tbsp.
Red peppers, finely diced 1-1/2 cups
Red onions, finely diced 1 cup
Spinach, cleaned and chopped 4 lbs.
Sweet butter 1/2 lb.
TABASCO® brand Original Red Sauce 2 oz. 1 bottle
Blue point oysters, shucked, half shell, cleaned and reserved 5 dozen
Salt and pepper as needed
Frisee (dressed with favorite vinaigrette) 1/2 lb.
Tomato concassé 1/2 cup
Red pepper a dash


  1. In hot sauce pot, heat 2 oz. oil, add shallots and garlic and sauté until aromatic. Deglaze with white wine and reduce, add cream, tequila and whole 5 oz. Bottle of TABASCO® Green Jalapeño Pepper Sauce and reduce. Slowly whisk in cheese and cornstarch and cook to nape; season, strain and reserve hot.
  2. In large sauté pan (or two), add 4 oz. oil and heat; add 1 cup red peppers and 1 cup red onions and sauté until translucent. Add spinach, 2 Tbsp. butter, a few dashes of TABASCO® Original Red Sauce and season and cook until spinach is wilted. Strain off excess liquid through chinois. Lay spinach out on sheet tray and cool on top shelf of walk-in in contact with air from fan.
  3. After spinach is cool, lay out clean oyster shells on a new sheet tray and add a little spinach to each shell (less than 1 Tbsp. each) and reserve until time to plate.
  4. Place each sheet tray with spinach and oyster shells in a pre-heated 350°F oven. Place cleaned, buttered and seasoned oysters on cedar planks and cook for about 1-1/2 to 2 minutes in low heat salamander or broiler.
  5. To plate, place cooked oysters individually on each shell with spinach. On each plate (about 12) place a little dressed frisee in middle, place four of the half shells around the frisee and put the reserved sauce on each oyster. Garnish with a dash of tomato concassé and a dash of red pepper.

Yield: 12 servings