The Professor takes class to elegant Northern California for unexpected delights. Barbecued Oysters are paired with a savory Chipotle Horseradish Sauce just like they do 'em at the Hog Island oyster company. Three main courses to pair with local wines: Grilled Tenderloin in Herb Crust with Grilled French Fried Potatoes, Duck Under a Brick with Grilled Figs and show stopping whole salmon stuffed with herbs, basted with butter and wrapped in aluminum foil.
1 piece (about 2 inches) fresh horseradish, peeled and grated
Coarse salt (kosher or sea) and freshly ground black pepper
24 large oysters
Crusty bread for serving
1. Place the tomato sauce, vinegar, honey, Worcestershire sauce, soy sauce, onion, garlic, and chipotle(s) in a heavy nonreactive saucepan over medium heat and bring to a simmer. Let the sauce simmer gently until thickened and richly flavored, 5 to 10 minutes, stirring occasionally with a wooden spoon.
2. Remove the saucepan from the heat, let cool slightly, and stir in the horseradish. Season with salt and pepper to taste; the sauce should be highly seasoned. The sauce can be made several hours or days ahead. Refrigerate, covered, until ready to use.
3. Scrub the oyster shells with a stiff brush to remove any grit or mud. Discard any oysters that fail to close when tapped. Shuck the oysters as described above. Place the oysters flat on baking sheets, taking care not to spill the juices.
4. Set up the grill for direct grilling and preheat to high.
5. When ready to cook, spoon 1 tablespoon of the sauce over each oyster. Place the oysters on the hot grate and grill until the sauce and oyster juices are bubbling and the oysters are cooked through, 4 to 6 minutes. Work in as many batches as necessary to avoid overcrowding the grill. Serve the oysters hot off the grill with crusty bread to soak up the juices.