Foodie Friday: Chef Alan Wong’s Oyster Shaved Ice With Red Onion-Jalapeño Granité


In honor of Ernie Loosen’s recent weekend at Blackberry Farm with Chef Alan Wong, we’re featuring a recipe from Chef Wong’s cookbook “The Blue Tomato.”

We recommend pairing it with our Dr. Loosen Bernkasteler Lay Riesling Kabinett, which would work great with the lime and jalapeño, as well as the briny taste of the oysters themselves.

Another (drier) option would be our Dr. Loosen Red Slate Riesling. It depends on how much heat your jalapeño gives to the dish. Higher alcohol will make spicy heat even hotter, whereas the lower alcohol and slight sweetness of the Kabinett will cool and refresh. Your choice!

From The Blue Tomato Cookbook
(Read more about this wonderful cookbook.)


Makes 5 tasting portions

The Granité
1 cup (227 grams) fish stock (use store-bought or homemade; Chef Alan’s recipe can be found in The Blue Tomato)
½ cup (57 grams) sliced red onion
¼ cup (52 grams) freshly squeezed lime juice
2 tablespoons (17 grams) minced red jalapeño pepper
1 teaspoon (3 grams) Kosher salt

The Oysters
5 medium oysters, shucked
Micro cilantro or cilantro

Making the Granité
In a blender, combine the fish stock, red onion, lime juice, jalapeño and kosher salt. Purée until smooth. Pour the mixture into a shallow container and freeze. When it is frozen, use a spoon to scrape the surface and form the granité, a granular ice.

To Plate
Spoon the granité into a rectangular mold (5¾” x 1½” x 1”). Unmold the granité onto a rectangular serving plate and place the shucked oysters on top. Garnish with baby cilantro.

Guest chef Alan Wong with Ernie and Blackberry Farm’s executive chef Joseph Lenn.