Hogwash Oysters
By Michael Watchorn, Hog Island Oyster Company, San Francisco, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 36 (as an appetizer)

Ingredients: (use organic when possible)
2 3 doz. Extra-Small Pacific or Atlantic Oysters* (about 2-3 in.)
1/4 cup Seasoned Rice Vinegar
1/4 cup Unseasoned Rice Vinegar
11arge Shallot (peeled and minced)
11g. Jalapeno Pepper (seeded and minced)
1/2 bunch Cilantro (chopped fine)
Juice of 1 Lime

Procedure:
Combine ingredients in a medium bowl. When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Place a teaspoon or so over freshly shucked oysters. Use the Hogwash the same day it's made.

*Seafood Watch recommends farmed oysters from all sources.

Recipe also found in The Hog Island Oyster Lover's Handbook by Jairemarie Pomo, Ten Speed Press, Spring 2006