ANGELS ON DEVILS' BACKS

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 5 oz.
Sugar 1/2 cup
Vanilla bean 1 ea.
Coconut milk, unsweetened 12 oz.
Heavy whipping cream 3 cups
Fresh oysters (unshucked) 36 ea.
Tasso ham 9 oz.
Rock salt as needed
Honey 4 Tbsp.
Chives, fresh, finely minced 1/4 cup

Method

  1. Combine TABASCO® Sauce and sugar in 2-qt. heavy-bottomed saucepan; place over medium-high heat. Split vanilla bean in half lengthwise, scrape seeds from both halves of bean and place seeds and bean halves in saucepan with TABASCO® Sauce and sugar. Reduce over medium-high heat until sauce reaches syrup consistency, stirring often to prevent scorching (heat may need to be reduced as consistency thickens). When sauce is reduced, add coconut milk and cream (return heat to medium-high if lowered previously) and reduce volume by half. As sauce reaches desired thickness, stir constantly to prevent burning on bottom and lower heat to medium. When volume is reduced by half, remove from heat and allow bubbling to subside, remove vanilla bean pod and hold sauce warm.
  2. Preheat broiler. Shuck oysters, reserve oyster meat in bowl and discard top shell (may substitute IQF half-shell oysters). Cut ham into approximately 36 (1-oz.) pieces, roughly 1" x 1-1/2" x 1/8". Place ham in bottom of oyster shell, place oyster on top of ham, spoon 1 tsp. TABASCO® cream reduction on top of oyster and place on baking sheet or ovenproof platter. Place oysters under broiler and allow sauce to caramelize, being careful not to burn (sauce should take on dark brown and glazed appearance). Remove oysters when done. Serve 3 oysters on rock salt-lined plate, drizzle honey on top and garnish with chives.

Yield: 12 servings

Any left-over sauce may be kept refrigerated for up to one month. To reheat, place in pan with 2 oz. heavy cream and heat over medium heat, stirring constantly to reincorporate ingredients.