Oysters a la Julie
Paired with ZD Reserve Chardonnay, California
Chef Julie deLeuze
Raw oysters, medium size
Aioli with Chipotle Peppers and Grated Asiago Cheese
Shuck oysters and remove meat. Place a bed of sautéed leeks, spinach and garlic in the shell and lay oyster on it. Dab on a teaspoon of aioli with added chipotle peppers and grated asiago cheese to taste. Sprinkle with asiago.
Place on barbecue for approximately 5 minutes. At the end of time quickly torch the top until cheese is melted and bubbly.