Will you share a recipe for Baked Oysters with me?!
Ingredients:
12 whole Louisiana oysters, washed
1 lb. fresh spinach, washed, stems removed
1/3 cup fresh breadcrumbs
2 Tbsp. grated Romano cheese
2 Tbsp. unsalted butter
For the sauce:
8 strips of lean bacon, chopped ? inch
1/3 cup red onion, minced
3 Jalapeno peppers. ? inch dice
1 Green Bell Pepper, ? inch dice
2 bay leaves
1 tsp. dry thyme
2 Tbsp. flour
? cup Romano cheese, grated
2 cups milk
3 cups cream
1/3 cup ripe tomatoes, peeled, seeded, ? inch dice
3 egg yolks
1 tsp. kosher salt
1 tsp. fresh ground black pepper
2/3 cup of blond roux (1/3 cup flour cooked with 1/3 cup melted butter, for 10 min. over low flame)
In a 4 qt. stainless sauce pot, cook bacon over a moderate flame to render off most of the fat. Bacon should be slightly crisp. Remove half of the rendered fat and discard. Add peppers and onions along with all seasonings. Cook slowly until peppers and onions are cooked through. Add flour and stir into mixture. Cook very slowly for 4-5 minutes. Add ? the roux and stir into mixture, add milk and using a whisk, incorporate into the roux mixture. Sauce will begin to thicken as it heats. Cook for 5 minutes, then add the cream. Bring up to heat, not quite a boil. In a stainless bowl, add remaining roux. To the roux, add 8 ounces of the sauce. When incorporated and smooth, return to saucepot. Allow sauce to cook for 15 minutes, then add the tomatoes, (drained well) and the Romano cheese. Cook for 3-4 minutes. In a separate stainless bowl, add the yolks, and very slowly drizzle in 4-5 ounces of the sauce, whisking all the time. Whisk this mixture back into the sauce, reduce heat, cook for 1 minute, then transfer sauce into a stainless bowl, set in a larger bowl filled with ice. Cool sauce over ice until very well chilled. To assemble: Open oysters, freeing the oyster totally from the shell. In a large saute pan, add half of the butter and wilt half of the spinach. Season with salt and pepper. Wilt remainder of spinach, set aside. Remove oyster from the shell and place some wilted spinach on the bottom of the shell. Place oyster on top of spinach. Blend breadcrumbs and Romano cheese together, sprinkle oyster with ? tsp. of breadcrumb mixture. When all oysters have been opened and sauced, bake in a 450 degree oven until browned. Serve immediately.
nfd
Answers: LOUISIANA BAKED OYSTERS
Ingredients:
12 whole Louisiana oysters, washed
1 lb. fresh spinach, washed, stems removed
1/3 cup fresh breadcrumbs
2 Tbsp. grated Romano cheese
2 Tbsp. unsalted butter
For the sauce:
8 strips of lean bacon, chopped ? inch
1/3 cup red onion, minced
3 Jalapeno peppers. ? inch dice
1 Green Bell Pepper, ? inch dice
2 bay leaves
1 tsp. dry thyme
2 Tbsp. flour
? cup Romano cheese, grated
2 cups milk
3 cups cream
1/3 cup ripe tomatoes, peeled, seeded, ? inch dice
3 egg yolks
1 tsp. kosher salt
1 tsp. fresh ground black pepper
2/3 cup of blond roux (1/3 cup flour cooked with 1/3 cup melted butter, for 10 min. over low flame)
In a 4 qt. stainless sauce pot, cook bacon over a moderate flame to render off most of the fat. Bacon should be slightly crisp. Remove half of the rendered fat and discard. Add peppers and onions along with all seasonings. Cook slowly until peppers and onions are cooked through. Add flour and stir into mixture. Cook very slowly for 4-5 minutes. Add ? the roux and stir into mixture, add milk and using a whisk, incorporate into the roux mixture. Sauce will begin to thicken as it heats. Cook for 5 minutes, then add the cream. Bring up to heat, not quite a boil. In a stainless bowl, add remaining roux. To the roux, add 8 ounces of the sauce. When incorporated and smooth, return to saucepot. Allow sauce to cook for 15 minutes, then add the tomatoes, (drained well) and the Romano cheese. Cook for 3-4 minutes. In a separate stainless bowl, add the yolks, and very slowly drizzle in 4-5 ounces of the sauce, whisking all the time. Whisk this mixture back into the sauce, reduce heat, cook for 1 minute, then transfer sauce into a stainless bowl, set in a larger bowl filled with ice. Cool sauce over ice until very well chilled. To assemble: Open oysters, freeing the oyster totally from the shell. In a large saute pan, add half of the butter and wilt half of the spinach. Season with salt and pepper. Wilt remainder of spinach, set aside. Remove oyster from the shell and place some wilted spinach on the bottom of the shell. Place oyster on top of spinach. Blend breadcrumbs and Romano cheese together, sprinkle oyster with ? tsp. of breadcrumb mixture. When all oysters have been opened and sauced, bake in a 450 degree oven until browned. Serve immediately.
nfd