Grapefruit Jalapeno Mignonette Food

GRILLED OYSTERS WITH JALAPENO-HERB MIGNONETTE

Steps:

• Heat the grill to high for direct grilling.
• Stir together the vinegar, lime juice, honey, onions, jalapeno, chopped herbs and some salt and pepper in a small bowl. Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
• Remove the tops of the oysters over a bowl, catching any of the oyster liquor that comes out. Add the liquid back to the bottom shell with the oyster. Put on the grill and grill until the liquid just begins to simmer but the oysters are still a little raw in the center, about 4 minutes. Carefully remove with tongs to a platter and top each oyster with a teaspoon of the mignonette.

GRAPEFRUIT GRANITA

Steps:

• Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.
• To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint.

GRAPEFRUIT-JALAPENO SODA

Steps:

• Combine 2 cups grapefruit juice, 1/4 cup sugar and 1/2 jalapeno (with seeds) in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Let cool, then strain. Add seltzer.
• For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-filled glass.