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Method
| 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. |
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| 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 Original TABASCO® Pepper 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. |
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| 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. |
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| 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. |
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| 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. |
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