For 6 to 8 appetizer servings

2 dozen local Carolina salty oysters, shucked, reserving oyster liquor Set oysters on the half shell aside, keeping them cold and returning just enough liquor to oysters to keep from drying out.

1 small shallot, minced, 1⁄4 cup champagne vinegar, 1 Tbsp. Sugar, 1 Tbsp. Cointreau, 1 English cucumber, peeled and diced, about 1 cup, 1 tsp. garam masala spice mixture, salt, 1 small red bell pepper, stemmed,

seeded and cut into small brunoise for garnish, fresh seaweed, steamed and refreshed.

1. Make dressing for relish. In a saucepan, simmer shallots, champagne vinegar, sugar and Cointreau until reduced by half. Cool to room temperature.
2. Toss dressing in with cucumber, masala and salt to taste. Put dollop of relish on top of each oyster. Garnish with red bell pepper.
3. Serve oysters on a bed of seaweed.

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For 4-6 servings

1 lb. dried spicy sausage such as chorizo, sliced     about 1⁄4" thick
1 Tbsp. olive oil
2 cloves garlic, roughly chopped
zest of 1 small orange
1⁄4 cup Cointreau
12 oz. dark amber beer
2 lbs. small clams such as Manila, washed
1 lb. fennel, bulb thinly sliced on a mandolin
fresh parsley sprigs for garnish

1. In a large pot, sauté garlic in
olive oil for 3-4 minutes.
Stir in sausage and cook for
another 3-4 minutes.
2. Remove from heat and add
orange zest, Cointreau, beer,
clams and fennel. Return to
medium-high heat,
tilt pan and flambé.
Cointreau will ignite. Shake pan until flames subside. Cook until clams open. Discard any closed clams.
3. Serve with crusty bread and garnish with parsley.

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For 4-6 servings

1 orange
1 blood orange
1 pink grapefruit
1 lime
1 Tbsp. Cointreau
1 small red onion, chopped, about 1⁄4 cup
1 head frisee, leaves torn,
washed and spun dry
8 oz. soft goat cheese, crumbledgreen,
fruity olive oil
black pepper, freshly ground

1. Cut the fruit into supremes by removing all peeling and pith from the flesh, reserving juices that drip while cutting.

2. Mix together reserved juices, plus more if necessary, Cointreau and red onion.

3. Toss together fruit, frisee, juice mixture and goat cheese. Drizzle with olive oil and pepper.