1 ½ cup Serrano Peppers 2 cups Cranberries 1 yellow onion(chopped) 15 leaves of Swiss Chard 3 T EVOO 1 T Mint 1T Sage 1T Lemon Verbena 1 T Flowering Thyme 8 fresh oysters 1 Amber ale
Stew the cranberries by placing them in a sauce pan with enough water to cover the berries. Cook down until it thickens like a sauce. Reserve the berries in a bowl and keep juice in pan. Take the juice and make a pickle by adding the Serrano peppers, ½ of the yellow onion, mint, sage, thyme and lemon verbena. Next, remove the ribs from the swiss chard. Then add 3 T of olive oil to a large frying pan. Add the remaining ½ onion and swiss chard. Add a pinch of sea salt and dried rosemary. Finally add a quarter cup of amber ale and cook down. Shuck the oysters from the under belly. Reserve the Oyster with ½ of shell. Add a dab of the mixture to each oyster and sprinkle ale on top of each. To Plate: Create a circle of 1 piece of swiss chard in a nest shape. Place oyster on top. Enjoy!