The Tomales Bay Po Boy Sandwich

• 3 oysters, shucked (recommended: BBQ oysters from Hog Island)
• 1/4 cup crumbled blue cheese, or more or less to taste
• Jerry's Winter Orange BBQ Sauce, recipe follows
• 1 (4-inch) piece sweet San Francisco baguette
• Organic baby romaine lettuce
• 2 to 3 slices organic tomato
• Salt and pepper

1. Preheat a grill to medium.
2. Sprinkle oysters with blue cheese and then add 1 teaspoon of Jerry's Winter Orange BBQ Sauce to each oyster.
3. Place shucked oysters, bowl-side down, on the grill.
4. Cook until the oyster meat goes from translucent to opaque and the sauce is bubbling vigorously in the shell.
5. Meanwhile, partially slice the baguette and brush with Jerry's Winter Orange BBQ Sauce.
6. Place baguette on grill to toast.
7. Remove the toasted baguette and fill it with barbecued oysters, baby romaine leaves, sliced tomato, and salt and pepper, to taste.
8. Serve warm.
9. 1 tablespoon sweet cream butter
10. 4 ounces olive oil
11. 10 cloves garlic, minced
12. 1/4 cup minced organic spring onions
13. 1/4 cup chopped organic fennel
14. 2 to 3 Sante Fe chipotle chiles
15. 1 dried aji chile
16. 1 medium early girl tomato, chopped
17. 2 Clementine tangerines, juiced and pulp reserved
18. 2 blood oranges, juiced and pulp reserved
19. 12 ounces pale ale
20. Heat butter and olive oil in a large saucepan over medium heat.
21. Add garlic, onion, fennel, and chiles and saute until onion and fennel are tender; crush the chiles if you want a spicier sauce.
22. Add tomato, juice and pulp from the tangerines and blood oranges, and pale ale; simmer for at least 20 minutes, reducing the heat to maintain a simmer, if necessary.
23. Use leftover sauce with grilled, free-range chicken, if desired.

oysters, blue cheese, jerrys winter, baguette, baby romaine lettuce, tomato, salt

Taken from www.foodnetwork.com/recipes/the-tomales-bay-po-boy-sandwich-recipe.html (may not work)