Monday, December 15, 2008

New Oysters Rockefeller

Since my blog is named Everything is Better with Bacon, a lot of folks forward along fun articles and links to stuff about bacon. The other day, an old client of mine that works in the restaurant industry sent me a copy of The Plate's December issue. The Plate is an awesome magazine that's focus is to "celebrate the chef's craft". There are killer articles and even better recipes. The December issue was solely dedicated to bacon.

I'm an oyster nut and when I came across this recipe I knew it was time to whip out my shucking knife and glove. I have never gone a Christmas Eve with out an oyster so this is a timely recipe for the holidays. For any San Francisco folks, you can get your hands on fresh seafood for cheap on 6th and Clement. Right now live lobsters are $8 a pound and they always have a variety of fresh oysters in salt water buckets.

Executive Chef Tommy Hines
Bourbon Street Bar & Grille - New York City, NY, USA

Oysters, whole, Bluepoint or Malpaque 12 each
Bacon, slices, halved 6 each
Rock salt
Parmesan creamed spinach 18 Oz
Flour 1C
Creole seasoning 2 TBS
Vegetable oil
Pastis aïoli

1. Preheat fryer to 350 degrees F, and oven to 375 degrees F.
2. Shuck oysters and transfer, with their juices, to a bowl. Reserve bottom shells. Wrap a piece of bacon around each oyster and secure with toothpick. Reserve.
3. Fill oyster shells with creamed spinach.
4. Fill a baking dish halfway with rock salt and arrange oyster shells on salt. Bake shells until heated through, about 10 minutes.
5. While shells are baking, combine flour and 1 tablespoon Creole seasoning in bowl. Dust oysters with seasoned flour, then deep-fry in batches until lightly browned, about 1 minute.
6. Drain oysters on paper towels and season with remaining Creole seasoning.
7. Place fried oysters on top of baked shells. Drizzle each oyster with pastis aïoli and serve



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