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“Cinco De Tello” June Challenge Winning Recipe – Rosen Centre, 98Forty Tapas & Tequila

Dorothy’s Challenge: Oysters, Pickles and Peanuts

Tellos’ Creation: Dorothy’s Oysters with Pickle Slaw & Peanut Dipping Sauce

Makes 24 fresh oysters (yield 4 people)

Cinco De Tello Oysters


2 cups all-purpose flour
1 teaspoon black pepper
3 teaspoon garlic powder
Pinch of cayenne pepper (optional)
Salt & pepper t/t

5 large eggs, slightly beaten
1 cup club soda

3 cups panko (Japanese)
1 tablespoon dried parsley

Using a standard breading method, to bread the oysters by dipping oysters in the flour mixture; then dip in egg, then in the bread crumbs. Fry in hot oil at about 350° until golden browned.

Peanut Dipping sauce: (yield 14 oz.)
½ cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons fresh lemon juice, or to taste
1 tablespoon firmly packed light brown sugar
2 large garlic clove, minced
1 ½ cup water
Cayenne to taste
¼ cup chopped scallions

In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth. Remove from heat to cool, and then add scallions.

Dill pickled coleslaw (yield 18 oz)

3 cup shredded cabbage
1 cup shredded carrots
1/2 cup scallions or chives
1 cup chopped dill pickles

Coleslaw Dressing (yield 12 oz.)
Juice of 2 limes (1/2 cup)
1 Teaspoon, parsley coarsely chopped
⅓ Cup pickle juice
2Teaspoon, brown sugar
1 cup mayo
1 Teaspoon, prepared mustard or Dijon mustard

Mix diced carrots, scallions, cabbage and pickles in a large bowl.
Add dressing ingredients to the bowl, and stir in.
Finally, add shredded slaw, and blend well. If you need a bit more dressing, add in more pickle juice. Taste and adjust seasoning.

To Assemble:

Place three- 2 ½ inch watermelon triangles on each plate. Top each watermelon with 1 ½ tablespoon of coleslaw. Top coleslaw with 2 fried oysters & skewer. Place ramekin of Peanut Dipping sauce on plate & serve..