PICKLED ALASKA VEGETABLES:
1 cup apple cider vinegar
1 cup brown sugar
1 Tablespoon salt
2 bay leaves
1 teaspoon black peppercorns
1 Alaska Grown cucumber, cut into small dice
4 stalks Alaska Grown celery, cut into small dice
BLOODY MARY GRANITA:
4 whole Alaska Grown tomatoes
6 oz. smoked salmon vodka*
1 teaspoon fresh-squeezed lemon juice
1 Tablespoon brown sugar
1 to 2 Tablespoons prepared horseradish
1 Tablespoon Worcestershire sauce
4 to 6 dashes Tabasco® sauce
1 teaspoon celery salt
1 teaspoon salt
Pinch of white pepper
OYSTERS:
1 dozen Alaska oysters
*You can replace the smoked salmon vodka with plain or pepper vodka, if desired.
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 by Chef Drew Johnson, Kincaid Grill, Anchorage, AK.
