Oysters Rockefeller
Servings: 6
Ingredients:
2 dozen fresh oysters in the half shell
4 cups of rock salt
4 bacon slices, finely chopped
1/4 cup butter, melted
1/2 cup Panko bread crumbs
1/2 cup shallots, minced
2 cups fresh spinach, sliced into
ribbons
1 cup Parmesan cheese, grated
1 TBSP lemon juice
2 garlic cloves, minced
1/4 cup Pernod absinthe
1/2 tsp sea salt
1/8 tsp ground pepper
1/2 cup green onions, finely sliced
1/2 cup parsley, finely chopped
Preparation:
Create a 1/2-inch layer of rock salt in two large baking pans. Fry the bacon until
crisp, remove and reserve the fat in the skillet. Add the butter, garlic and shallots
and cook on medium-high heat, stirring constantly for 4 minutes. Remove half
of butter mixture, placing in a medium bowl. Add breadcrumbs, Parmesan,
green onions and parsley and toss until evenly coated. Deglaze remaining butter
mixture in skillet with absinthe and then add the lemon juice and spinach, cook-ing
until spinach lightly wilts. Add salt and pepper. Remove from heat. Preheat
the broiler with oven rack 6 inches from heat. Arrange oysters on salt in prepared
pans. Top with the spinach mixture, followed by breadcrumb mixture. Broil 4 to
6 minutes or until lightly browned.
Grilled Oyster Po’’Boys
Servings: 6
Ingredients:
77
For the Cajun mayonnaise:
1/2-3/4 cup mayonnaise
2 TBSP Cajun seasoning
1 tsp pepper
Juice of 1/2 a lemon
Preparation:
Blend butter, Parmesan, parsley, garlic, Worces-tershire,
paprika, red pepper flakes and hot
sauce in a food processor. Spoon the mixture
onto half-shell oysters. Gently blend the Cajun
mayonnaise ingredients together in a bowl and
refrigerate. Arrange oysters on a grill heated
to 450 degrees and cook uncovered for 7 to
8 minutes, or until edges curl. Slice the two
baguettes into three 6-inch loaves and then
slice them in the middle. Generously spread
the bread openings with the Cajun mayo, add a
pinch of shredded lettuce and a slice of tomato.
Add the grilled oysters, approximately four for
each sandwich.
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2 dozen fresh oysters on the
half-shell
2 cups butter, softened
1/2 cup Parmesan cheese,
finely grated
1/4 cup parsley, finely chopped
2 garlic cloves, minced
1 TBSP Worcestershire sauce
1 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp hot sauce
2 freshly baked baguettes
1 cup shredded lettuce
1 tomato, thinly sliced