Bring the Heat
FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE – THIS ONE’S A CROWD PLEASER
RECIPE BY CHEF CHRISTIAN COSTANTINO | HOOKED UP RAW BAR & ALE HOUSE
BLUE CHEESE SLAW
1 qt cabbage, shredded
½ red onion, julienne
1 cup celery, sliced
1 bunch Italian parsley, chopped
1 cup blue cheese, crumbled
1 cup slaw dressing
2 Tbsp salt
Cut cabbage heads into 4 quarters, then julienne lengthwise to the core. Combine all ingredients in mixing bowl and mix well. Taste and season as necessary.
2 cups mayonnaise (Hellmann’s or Duke’s)
½ cup apple cider vinegar
1 Tbsp Dijon mustard
3 Tbsp sugar
1 Tbsp honey
2 Tsp celery seed
1 cup sour cream
1 Tbsp each of salt and pepper
Combine all ingredients in a bowl and whisk together.
1 cup Off The Hook hot sauce
4 Tbsp butter
2 Tbsp mayonnaise
Combine all ingredients in a saucepan and simmer until butter has melted and the mayonnaise has been incorporated into the sauce. Allow to cool.
16 ea. shucked oysters
2 cups buttermilk
2 cups all purpose flour
2 quarts oil (peanut, soybean or canola)
1 Tbsp salt
1 tsp white pepper
1 tsp cornstarch
 Combine buttermilk and eggs in mixing bowl and whisk together. Set aside.
 Combine all dry ingredients together and sift together. Set aside.
 Bring oil to 350° in a large pot or Fry Daddy.  Toss your shucked oysters in buttermilk mix first and then in the flour. Shake off any excess flour.
 Drop battered oysters into oil and fry for no longer than 1 minute.
 Remove and season with salt and hot sauce.
 On a serving plate, place your blue cheese slaw down first, then plate the
fried oysters on top.
 Garnish with blue cheese, shaved celery or sliced scallion.