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All Fired Up

This quick and simple menu is the perfect way to ease back into the warmer seasons.

All Fired UpAPPETIZER | Grilled Oysters with Roquefort Cheese and Red-Wine Vinaigrette
SALAD | Marinated Cucumber and Snow Crab Salad with Soy/Ginger Dressing
ENTREÉ | Braised Country Ribs with Duchess Potatoes, Sugar Snap Beans and Mushroom Demi Glace
DESSERT | Coconut Cream and Granola/Walnut Cobbler with Blue Cheesecake BonBon
All Fired Up
Grilled Oysters with Roquefort Cheese & Red-Wine Vinaigrette
24 fresh oysters, shucked and on half-shell
2 large shallots, small dice
2 cloves garlic, minced
2 tblsp. fresh parsley, finely chopped
3 tblsp. green onion, sliced (green part only)
1 tblsp. honey
1/4 cup red-wine vinegar
1/4 cup canola oil
1/4 cup Roquefort cheese, crumbled

Combine all the ingredients, except oysters, in a mixing bowl and mix as per
a dressing. Add blue cheese last so it doesn’t break up too much during the
mixing. Shuck oysters, severing muscle from shell, and reserve on the half
Using a hot grill, charcoal or gas, place oysters over direct heat and
top each one with a spoonful of the vinaigrette. (Make sure that each oyster
gets some of the cheese on top.) Grill will begin to smoke as the oil from
the dressing starts to heat up. Cover oysters with a large bowl or grill
cover and cook for 2 minutes, or until shellfish is cooked through. Enjoy
with your favorite beverage. •

One Restaurant and Lounge, 8132 Hampson St., 301-9061

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