Ingredients
- PICKLED ALASKA VEGETABLES:
- 1 cup 1 cup apple cider vinegar
- 1 cup 1 cup brown sugar
- 1 Tablespoon 1 Tablespoon salt
- 2 2 bay leaves
- 1 teaspoon 1 teaspoon black peppercorns
- 1 1 Alaska Grown cucumber, cut into small dice
- 4 4 stalks Alaska Grown celery, cut into small dice
- BLOODY MARY GRANITA:
- 4 4 whole Alaska Grown tomatoes
- 6 oz. 6 oz. smoked salmon vodka*
- 1 teaspoon 1 teaspoon fresh-squeezed lemon juice
- 1 Tablespoon 1 Tablespoon brown sugar
- 1 1 to 2 Tablespoons prepared horseradish
- 1 Tablespoon 1 Tablespoon Worcestershire sauce
- 4 4 to 6 dashes Tabasco sauce
- 1 teaspoon 1 teaspoon celery salt
- 1 teaspoon 1 teaspoon salt
- Pinch of white pepper
- OYSTERS:
- 1 1 dozen Alaska oysters
- *You can *You can replace the smoked salmon vodka with plain or pepper vodka, if desired.
Servings:
Units:
Instructions
- PICKLED ALASKA VEGETABLES:
- Combine vinegar, sugar, salt, bay leaves and peppercorns in a small saucepan over medium-high heat. Bring mixture to a boil; set aside.
- Place vegetables in a heat-proof bowl; pour hot vinegar mixture over. Allow to sit for at least 24 hours. Store in refrigerator up to 3
- days.
- BLOODY MARY GRANITA:
- Cut tomatoes into quarters. Place tomatoes and remaining ingredients in a blender and process until smooth. Strain mixture, through
- fine-mesh sieve into a shallow container; freeze at least 2 hours. Every 30 minutes or so, scrape the ice crystals with a fork to create a
- fluffy mixture.
- (NOTE: Granita recipe makes more than needed; reserve remainder for other uses.)
- OYSTERS:
- Shuck oysters; separate oyster from the shell, leaving oyster in shell.
- To serve, scrape granita with a fork and place about 1-1/2 teaspoons onto each oyster. Stir pickled vegetables and garnish oysters. Serve
- immediately.
Recipe Notes
Recipe by Chef Drew Johnson, Kincaid Grill, Anchorage, AK.
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