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Raspberry Pink Champagne Granita
1 cup pink champagne
1 tsp. fresh thyme, minced
1 tsp. shallot, minced
1 tsp. fresh lemon juice
2 tbsp. raspberry puree
2 tsp. coarse ground black pepper
Freeze the combined ingredients.
To serve, soften and scoop onto freshly-shucked, chilled oysters.
Creole Remoulade Sauce
(Remoulade will complement chilled shrimp, crab and oysters).
1 tbsp. olive oil
1/4 cup green onions, sliced
1 clove garlic, minced
1 tsp. lemon juice, fresh
1 tsp. parsley, chopped
2 tsp. capers
2 tbsp. Creole mustard
2 tbsp. ketchup
1 tbsp. mayonnaise
2 tsp. Creole blackened spice
1/2 tsp. salt
Combine ingredients in food processor for 30 seconds
1 cup pink champagne
1 tsp. fresh thyme, minced
1 tsp. shallot, minced
1 tsp. fresh lemon juice
2 tbsp. raspberry puree
2 tsp. coarse ground black pepper
Freeze the combined ingredients.
To serve, soften and scoop onto freshly-shucked, chilled oysters.
Creole Remoulade Sauce
(Remoulade will complement chilled shrimp, crab and oysters).
1 tbsp. olive oil
1/4 cup green onions, sliced
1 clove garlic, minced
1 tsp. lemon juice, fresh
1 tsp. parsley, chopped
2 tsp. capers
2 tbsp. Creole mustard
2 tbsp. ketchup
1 tbsp. mayonnaise
2 tsp. Creole blackened spice
1/2 tsp. salt
Combine ingredients in food processor for 30 seconds