Bloody Mary Alaska Oysters with Pickled Vegetables

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.