3776. GRILLED OYSTERS ROCKEFELLER with BABY SPINACH BACON FONDUE

serves 4 to 6


18 large oysters shell on, scrubbed, and rinsed

1 cup diced applewood bacon, sliced into lardons

4 minced shallots

4 cloves minced garlic

8 tablespoons unsalted butter

2 tablespoons all purpose flour

2 cups baby spinach

1/4 cup anise liquor, Sambuca or Pernod

1/2 cup heavy cream

1 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

1 teaspoon Kosher salt

1/2 teaspoon fresh ground nutmeg

3/4 cup seasoned bread crumbs

1/2 cup grated parmesan

1/2 cup grated gruyere

2 cups rock salt, for serving only

Preheat the grill to medium-high heat.

Heat 4 tablespoons of butter with shallots, garlic, bacon, and salt in a large saute pan.

Saute until the shallots are translucent and the bacon is crispy, about 6 to 8 minutes.

Add the flour and mix together well to make a roux. Stirring frequently, cook the roux until it smells nutty, about 4 to 5 minutes.

Away from the burner deglaze the roux with the anise liquor, place the pan back on the burner being careful, as the anise liquor will flame up.

Add the heavy cream and stir to incorporate.

Bring the mixture to a boil then reduce to a simmer, about 5 to 7 minutes.

Stir in the baby spinach, black pepper, red pepper flakes, and nutmeg, and bring back to a boil.

Once at a boil, immediately reduce to a simmer, about 4 to 6 minutes.

Cook until the spinach has release its liquid, and spinach has softened.

Over medium heat cook the mixture down to a fondue like thickness, about 6 to 8 minutes.

Remove from the heat and reserve to the side.

Melt the remaining 4 tablespoons of butter in a small saute pan.

Once melted remove from the heat and incorporate the seasoned bread crumbs, reserve to the side.

Turn broiler on.

Take the oysters and place on the pre-heated to high grill, cook the oysters until the shell just “POPS” open, about 3 minutes, remove the oysters from the grill.

Take an oyster knife and pry open the top shell, scraping the oyster knife around the top of the shell to loosen the oyster from the shell. BE CAREFUL.

Once the top shell has been removed discard, with the oyster knife scrape the knife under the bottom of the oyster to remove from the bottom shell, leaving the oyster “on the half shell,” repeat this to the remaining 17 oysters.

Place the rock salt evenly onto a baking tray that fits 18 large oysters.

Evenly place the oysters, shell down, onto the rock salt, making sure to press the oyster shells into the salt.

Evenly spoon the baby spinach bacon fondue on top of the oysters, now take and evenly place the grated cheeses on top of the fondue.

Evenly sprinkle the buttered seasoned bread crumbs on top of the cheese.

Place the baking tray with the oysters into the preheated broiler and cook until the oysters are bubbly and the bread crumbs are toasted , about 4 to 5 minutes.

Remove from the broiler and place onto a cooling rack.

Serve the oysters immediately.

bacon recipe source: Guy Fieri, "Guy's Big Steakhouse," Guy's Big Bite, Season 17, Episode 12

2072. BACON and HABANERO INFUSED VODKA

makes 1 liter


6 strips of bacon
3 habanero chili peppers
2 serrano chile peppers
1 liter good quality vodka

Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.

Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator. (see note)

After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator.

NOTE: Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, steep for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level. Keep in mind that this vodka will be used in a bloody mary. You want it to be overly spicy because the tomato juice will turn down the heat level a bit.


bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, California, December 9, 2010 | Croce’s Restaurant & Jazz Bar, 802 5th Avenue, San Diego, California 92101

1359. BOILED BACON with CIDER and RAISIN SAUCE

serves eight


1 kg boiling bacon, rind and fat removed
100 grams carrots, peeled and sliced
100 grams onion, peeled and sliced
1 bouquet garni (parsley, thyme, bay leaf in a muslin bag)
4 whole cloves
500 ml dry cider
500 ml water

Sauce
100 grams seedless raisins
300 ml cooking liquor
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons cornflour
2 tablespoons water

Weigh bacon and calculate cooking time - allow 30 minutes per 500 g plus 30 minutes. Place bacon, vegetables, herbs and cloves in deep pan. Add cider and water, bring to the boil, cover and simmer gently for calculated cooking time. Add more water if necessary. Remove bacon and reserve cooking liquor.

To Make Sauce: Place seedless raisins, cooking liquor, brown sugar and lemon juice in a saucepan. Cover and simmer for 10 minutes. Blend the cornflour and water, stir into the sauce and simmer a further 3 minutes. Serve the bacon sliced with the sauce.


courtesy of: All Seasons, All Reasons by Pip Duncan | New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington

270. BRIOCHE GARNISHED with BACON

serves 4


1 pint oysters and liquor
1/2 cup cream
4 oz. fresh morels
4 slices diced bacon
2 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons flour
1/4 cup dry Vermouth
pinch of nutmeg
salt and freshly ground white pepper
4 brioches

OVEN TEMPERATURE: 325 degrees F

Drain the oysters and set aside. Combine 1/2 cup of the oyster liquor with the cream and heat in a small saucepan.

Quarter the morels, soak in water, and rinse several times. Blanch in boiling water for a minute, and drain. Set aside.

Cook bacon in a skillet until crisp and drain on absorbent paper.

Metl the butter in a saucepan and saute the shallots until translucent, stir in flour, and cook until pale yellow. Remove from the heat, and whisk in the cream mixture. Return to heat and cook, stirring constantly, until the mixture thickens; simmer for at least 5 minutes.

Add the oysters, Vermouth, nutmeg, and morels. Season to taste.

Slice off the tops of the brioches, hollow out the centers, and arrange the tops and bottoms on a baking sheet. Spoon the sauced oysters and morels into the bottoms and top with bacon.

Place the baking sheet in the oven and heat until the brioches begin to brown. Remove from the oven and replace tops.

Serve immediately with a medly of spring vegetables.


courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, CT: The Lyons Press, 2004. pp. 134-135