Fried Oysters, Wood-fired Padron Pepper Relish, Bacon, and Sage

Adapted by StarChefs.com
Yield: 6 servings

INGREDIENTS:

Wood-fired Padron Pepper Relish
6 green bell peppers
6 Padrón peppers
2 shallots, minced
2 cloves garlic, minced
1 teaspoon chopped thyme
1 cup Sherry vinegar
½ cup sugar
1 tablespoon salt
Fried Oysters
vegetable oil
6 oysters
1 corn flour
salt
pepper
To Assemble and Serve
bottom oyster shells, cleaned
Crumbled bacon
Fried sage leaves

METHOD:

For the Wood-fired Padron Pepper Relish:
Heat a wood-fired grill and char peppers until blackened. Remove from grill and cool. Peel and seed peppers and pulse in a food processor. In a saucepan, combine peppers with shallots, garlic, thyme, vinegar, sugar, and salt. Bring to a simmer and cook until thick and jam-like.

For the Fried Oysters:
Heat oil in a dep fryer to 350ºF. Dredge oysters in corn flour and fry until crisp. Season with salt and pepper.

To Assemble and Serve:
Place a spoonful Wood-fired Padron Pepper Relish in each oyster shell. Top with a Fried Oyster and garnish with bacon and sage.

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