Ingredients
OYSTERS AND RAMP OIL:
12 Box or blue point oysters, freshly shucked and completely removed from shell
8 ramps, blanched and chilled
¼ cup extra virgin olive oil
GAZPACHO SAUCE:
1 small white onion, minced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
8 oz canned whole plum tomatoes
1/8 cup mirin
1 tablespoon srirachi sauce
1 teaspoon ground black pepper
1 teaspoon cayenne
1 tablespoon smoked paprika
2 tablespoons aged sherry vinegar
Preparation
RAMP OIL INSTRUCTIONS:
- Squeeze out any excess water from the ramp.
- Place in a blender with the ¼ cup of extra virgin olive oil.
- Blend until smooth.
- Transfer to a container and let the ramp flavor meld with the oil.
- Strain through a fine chinois after an hour. This oil will be for our gazpacho garnish.
GAZPACHO INSTRUCTIONS:
- In a saucepan with 2 tablespoons of olive oil, saute onion, garlic and ginger until aromatic.
- Add red pepper flakes, mirin, tomatoes and srirachi sauce.
- Add the remaining pepper, cayenne and paprika. Bring temperature to medium and begin to reduce this until almost all of the water is gone. You will be looking for a nice this mixture. Once this is acquired, begin to chill this mixture. *Once chilled bring to a blender and blend until smooth, add the sherry vinegar at this point. Season with sea salt.
OYSTERS INSTRUCTIONS:
- At this point our sauce is ready as well as the ramp oil.
- Take fresh shucked oysters and place them in a bowl, squeeze over them juice of 1 lime.
- Take 6 small cordial glasses or even shot glasses and fill them with the chilled gazpacho sauce about half way.
- Place 2 oysters into each shot glass as well.
- Add a little more gazpacho sauce to each glass. Spoon on a little of the ramp oil to each of the glasses.
- Garnish with a little sprinkle of black pepper.
- Shoot the glass and drink the whole thing at once.
