Oysters flambe and crocodile pot stickers

DownUnder Wines & Bistro offers unique Asian and Australian-inspired cuisine. Executive Chef Jared Lupin prepared oysters flambe, crocodile spring rolls, and Ahi tuna wellington.

Oysters
6 half shell raw oysters cleaned and severed

Champagne Aiole
1tbsp mayonnaise
1tbsp champagne reduction
Pickled hotsauce cucumbers as chaser after oyster (optional)
1/2 shotglass full of Bacardi 151

Pour Aiole over oysters with 151 and light.

Let oysters sit until flame is gone.

Crocodile Spring roll
Yields approximately 15
3 lbs crocodile meat
3 tbsp Chinese 5 spice
5 garlic cloves
3 tbsp fresh peeled ginger
1 tsp garlic chili sauce
Dash of sambal
salt and pepper to taste

Blend together until coarse with one bunch of cilantro and 12 scallions.

Sautee for about 6 or 7 minutes until tight light ground beef.

Let blend cool.

Roll in wonton skin and fry until crispy.

Ahi Wellington

6-7 oz Ahi loin
House Spice Mace

Sear in pan.

Roll in puff pastry dough.

Place Ahi in center.

Wrap press and seal dough.

Flash fry until crispy 2-3 min

Let rest, cut in half and serve displaying Ahi.

Add Avocado Pistachio Pesto.

Avocado Pistachio Pesto Recipe
6 garlic cloves
1/4 yellow onion
2 avocados
1/2 cup olive oil
1/2 cup pistachios
salt and pepper to taste

DownUnder Wines & Bistro
1422 W. Warner Rd. Suite A-100
Gilbert, AZ 85234
480-545-4900
www.downunderwinebar.com