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Method
| 1 |  | Twenty-four hours in advance, prepare the Banana TABASCO® Pepper Cream. Cut up bananas into blender. Add sour cream, béchamel sauce and TABASCO® Garlic Pepper Sauce. Blend on high speed until smooth. Set aside. Refrigerate. |
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| 2 | | Twenty-four hours in advance, prepare the Grilled Pineapple TABASCO® Dressing. Cut ends off pineapple and cut the rest into quarters, lengthwise. Grill two of the quarters and slice the other two quarters into 36 1/4" slices. Grill each slice to mark for garnishing. |
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| 3 | | The first two quarters of the pineapple that were grilled must cool. Then, cut off skin and cut up grilled pineapple into blender. Peel and cut onion into large dice and add to blender. Add next four ingredients and blend well. Add next five ingredients and stir well. Set aside. Refrigerate. |
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| 4 | | Twenty-four hours in advance, pick and clean watercress in cold water; pat dry. Clean celery bulb in cold water and slice crosswise. Cut fennel bulbs off stems (reserve to garnish) and remove outer layers if tarnished. Cut bulbs into quarters, remove core and shave with sharp knife. Place watercress, celery and fennel in a clean stainless steel bowl and toss. Set aside. Refrigerate. |
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| 5 | | To assemble, dredge oysters in blackening spice. Drop in deep-fat fryer for approximately 30 seconds. Place on paper towel to drain. |
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| 6 | | Arrange three slices of grilled pineapple on plate to garnish. Place additional garnish of fennel sprig and watercress beside pineapple slices. Mound a handful of watercress, celery and fennel mix next to garnishes. Using approximately 3-1/2 oz. of banana cream, spoon half on perimeter of plate; arrange five blackened oysters on top of cream. Using approximately 3 oz. grilled pineapple dressing, dress watercress mix. Serve immediately. |
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