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

3447. BARBECUED OYSTERS with BACON-CHILI-TAMARIND SAUCE

serves 8-10 people

230 grams (½ lb.) bacon rashers

80 grams (3 oz.) tamarind pulp, soaked in ¾ cup hot water for 30 minutes

160 grams (5.5 oz.) light palm sugar, crushed  

1 tablespoons fish sauce  

5 small red chillies, crushed in a mortar and pestle  

24 unopened oysters  

3 golden shallots, thinly sliced, to serve 

½ bunch Thai basil leaves, to serve To serve: lime halves

 

Remove rind from bacon and cook rind in a frying pan over medium-high heat until fat renders (5-10 minutes). Remove crackling from pan (it can be discarded or eaten by the cook). Finely chop remaining bacon, add to pan, stir occasionally until crisp and golden (10-15 minutes), then set aside on absorbent paper to drain.

 

Meanwhile, pass tamarind liquid through a sieve into a bowl (discard solids), add palm sugar and stir to dissolve. Add fish sauce and chilli and set aside.

 

Preheat barbecue to high heat, add oysters and barbecue until they pop open (3-5 minutes). Separate oyster lids from bases with a knife, top oysters with a little bacon, a drizzle of tamarind sauce, a scattering of shallot and a few Thai basil leaves and serve with lime halves.

 

 

bacon recipe source: Lisa Featherby, Gourmet Traveler (Sydney, NSW 2001 Australia), November 2013

3416. OYSTER STEW with SAFFRON, LEEKS and BACON

serves four


1 cup dry white wine

2 tablespoons minced shallots

8 saffron threads

2 slices bacon, cut into 1/4-inch dice

1 leek, thinly sliced

1 1/2 cups heavy cream

2 tablespoons unsalted butter

24 oysters, shucked (reserve their liquor)

Kosher salt and freshly ground black pepper to taste

Dash of paprika

 

Combine the wine, shallots, and saffron in a 4-quart saucepan over medium-low heat and simmer gently until the liquid is reduced by half. Meanwhile, cook the bacon in an 8-inch skillet until it is crispy, then pour off all but 1 tablespoon of the fat. Add the leeks to the bacon and gently cook until softened. Add the bacon mixture to the reduced wine. Add the cream, butter, and the liquor from the oysters and simmer for 12 to 15 minutes. Add the oysters and simmer until they just begin to curl, about 2 minutes. Season with salt and pepper and garnish with paprika. Serve hot.

 

 

bacon recipe source: Recipes from Home, by Barbara Shinn and David Page (Artisan, 2001); on FreshDirect.com

3392. CHAR-GRILLED LOUISIANA OYSTERS with BACON-ANCHOVY BUTTER

serves 12


72 Louisiana oysters
1 3/4 lb unsalted butter, divided
1½ cups bacon, applewood smoked, thick cut, small dice
2 tablespoons anchovy fillets, oil marinated, mashed to paste
6 tablespoons garlic, minced
3/4 cup bourbon
2 tablespoons Tabasco® brand pepper sauce
9 tablespoons lemon juice, divided
2¼ cups panko breadcrumbs
3/4 cup parmesan
3 tablespoons smoked paprika

Prepare and light charcoal grill or preheat gas grill.

Combine 1½ lb. butter, bacon, anchovy fillets, garlic, bourbon, Tabasco and 6 tablespoons lemon juice in medium saucepan. Bring to simmer and cook slowly for 30 minutes. Remove from heat and reserve.

Clean outside of Louisiana oysters to remove any loose debris. Shuck oysters. Strain oyster liquid into container and add shucked oysters. Reserve bottom half of shell and discard top half.

Melt remaining ¼ butter in sauté pan. Add breadcrumbs and cook while stirring constantly until slightly browned. Remove from heat and reserve.

Place bottom half of shells on grill. Add small amount of bacon-anchovy butter sauce to each shell. Allow shells and sauce to heat up. Spoon 1 oyster into each shell and top with more sauce and a little oyster liquid. Cook until edges of oyster begin to curl up. Sprinkle with breadcrumbs, Parmesan and smoked paprika. Continue to cook until breadcrumbs brown slightly and oysters are cooked, but not overcooked.

To finish, drizzle each oyster with some of the remaining 3 tablespoons fresh lemon juice.


bacon recipe source: Louisiana Seafood, 1051 North Third Street, 3rd Floor, Baton Rouge, LA 70802

3186. COLONIAL BACON-AND-OYSTER-STUFFED BRISKET

yields 10-12 servings

 

 

20 shucked, minced oysters, liquor reserved

2 tablespoons chopped fresh sage leaves

1/2 cup chopped fresh parsley

1/4 teaspoon ground mace

1/4 teaspoon ground cinnamon

1/2 pound sliced bacon, finely chopped

1/2 teaspoon freshly ground pepper

1 brisket, about 4 pounds

Kosher salt

All-purpose flour

1/2 cup vegetable oil

2 cups red wine

 

In a bowl, toss together oysters, sage, parsley, mace, cinnamon, bacon and pepper.

 

With a long, sharp, thin-bladed knife, cut a pocket in the brisket. Make the cut parallel to the cutting board and in the middle of the meat, cutting almost -- but not through -- the sides of the brisket. Sprinkle the brisket generously with salt. Dust it lightly with flour.

 

Preheat the oven to 275 degrees. In a Dutch oven with a tight-fitted lid, heat the oil over high heat. Brown the brisket on both sides. Transfer the brisket to a plate. Stuff the brisket pocket with the oyster-bacon mixture. Using toothpicks, seal the pocket.

 

Drain the oil from the Dutch oven. Return the brisket to the Dutch oven, and pour in the red wine and the reserved oyster liquor. Cover the Dutch oven and bake for 2 1/2 hours. Remove the lid and continue baking until the brisket is well browned and very tender, about 1 hour more.

 

Remove the brisket and transfer it to a plate, reserving the liquid. Cover the brisket with foil and let it rest for 10 minutes. Slice it thinly across the grain, transfer it to a platter, spoon over some of the reserved liquid and serve. 

 

 

bacon recipe courtesy of: Molly O'Neill, "Love Me Tender," Food, The New York Times, October 1, 2000

 

3088. OYSTERS, BACON and PULLETS

serves 4-6


2 2-lb. broiling chickens
salt
1 pint oysters and their liquor
4 shallots or 1 small onion, minced
4 tablespoons butter
1/4 lb. bacon
2 cups fresh bread crumbs
1/2 teaspoon each: pepper, thyme, and marjoram
1/4 teaspoon nutmeg
1/2 cup chicken broth

Wipe the broilers and salt the cavities. Simmer the oysters in their liquor until the edges barely curl. Strain and reserve liquor for basting. Cook the shallots in 1 tablespoon butter. Dice the bacon, fry it for 5 minutes, and drain. Mix the oysters, shallots, bacon, bread crumbs, and seasonings. Stuff the birds and truss. Spread each bird with 1 tablespoon butter. Use remaining tablespoon butter to butter a roasting pan. Place birds in the pan and roast in a preheated 400-degree oven for 45 minutes, basting twice with the oyster liquor after the first 20 minutes. Keep chickens warm. Deglaze the pan on a low fire by pouring in chicken broth and scraping all the drippings. Simmer for 3 minutes. Serve separately in a sauceboat.

bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

3052. SUMMER CORN and OYSTER CHOWDER with BACON and FENNEL

yields two appetizer servings


4 oz. smoked slab bacon, diced
1/2 small onion, small dice
1/4 cup small dice fennel bulb (reserve tops for garnish)
1/4 cup small dice celery

2 cobs yellow corn, grated

up to 1 cup whole milk

10 oysters shucked, liquor retained

salt to taste

Put the diced bacon in a saute pan over medium heat and cook until the fat has been rendered and the bacon is crispy. Pour off the fat, leaving about 2 teaspoons in the pan with the crispy bacon. Add the onion, celery, and fennel and cook until softened. Remove the pan from the heat for about 30 seconds to allow it to cool slightly, then add the grated corn (it should be very juicy). Return to the heat and stir constantly as it thickens. Once it is bubbling, add half the milk and bring to a boil. Remove from the heat and add the oysters with their liquor. Stir well and judge consistency; if you prefer it to be a little thinner add a bit more milk to desired consistency. Season to taste with salt and heat quickly to desired temperature. Serve at once; if the soup is allowed to stand too long the oysters will overcook and become tough. Serve in warm bowls and garnish with fennel fronds.


bacon recipe courtesy of: Chef Eric Joppie, Bar Avignon, 2138 SE Division Street, Portland, OR 97202; Eric Joppie will be participating in Feast Portland (Sunday, September 22, 10 a.m.). Watch Eric Joppie on KATU.com.

3019. CRISPY OYSTER and PAD THAI with BACON

serves four


1 pound Pad Thai noodles
1 cup Pad Thai sauce, (recipe follows)
vegetable oil for deep frying plus a little extra for stir frying
dozen shucked oysters
rice flour for dusting
1 Thai chile, thinly sliced
1 bunch scallions, green part only, cut into 2 inch lengths
1 thinly sliced red onion
1/2 cup bacon lardons, cooked until crispy
1/2 cup julienned carrots
1/2 cup bean sprouts
¼ cup preserved radish
2 tablespoons roughly chopped peanuts
2 large eggs, beaten lightly
cilantro leaves, basil leaves (preferably Thai basil), and lime wedges for garnish

Pad Thai Sauce
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon vegetable oil
1 tablespoon finely minced lemongrass
1/2 cup water
½ cup sherry vinegar
2 cups fish sauce
1 cup sugar
1 tablespoon sriracha
1 cup tamarind concentrate
1 tablespoon paprika
2 kaffir lime leaves

In a large saucepan cook the garlic and shallot in the oil over low heat, stirring occasionally until translucent. Add the lemongrass and cook until aromatic. Add remaining ingredients, bring to a boil and simmer for 20 minutes. Strain and reserve. Note: This is a huge batch. You will only need 1 cup for the recipe, so keep the rest in the fridge for future recipes.

Put the noodles in a large bowl, cover them with cold water. Cover and chill them overnight. Make the Pad Thai sauce.

Heat 2 inches oil in a deep saucepan over moderately high heat until 365 F. When the oil is hot, coat the oysters in the rice flour, shaking off the excess. Add them to the oil carefully and fry until very crispy. Transfer with a slotted spoon to a paper towel to drain and sprinkle lightly with salt.

Combine the chile, scallions, onion, bacon, carrots, bean sprouts, preserved radish and peanuts in one bowl.

In a wok or large skillet heat a little vegetable oil over high heat. Add the eggs and stir constantly until they are almost scrambled about 30 seconds. Add the bowl of ingredients and stir fry 1 minute. Add Pad Thai noodles and stir fry until soft and wilted. Add Pad Thai sauce and toss. Add cilantro and basil and stir to combine well. Remove from wok and spoon into bowls. Garnish with lime.


bacon recipe courtesy of: Sara Moulton, Sara's Weeknight Meals, Episode 305, Season 3; January 30, 2013

2540. BROWN OYSTER STEW with BENNE SEEDS and BACON

yields four servings


4 tablespoons benne seeds
2 tablespoons peanut oil
2 tablespoons finely diced bacon (about 1 ounce)
2 tablespoons very finely minced yellow onion
2 tablespoons all-purpose flour
1 1/2 cups heavy whipping cream
24 oysters, shucked, with liquor strained and reserved
1 1/4 cups fish stock or bottled clam juice
1 teaspoon chopped fresh thyme leaves
1 tablespoon fresh lemon juice
1 teaspoon sesame oil
2 tablespoons chopped fresh chervil or Italian parsley
Salt and freshly ground black pepper to taste

Place the benne seeds in a small, heavy-bottomed sauté pan over medium heat and dry roast them by cooking them for about 9 minutes or until they become dark and fragrant. Remove from the stove. Roughly crush half the benne seeds with a spoon and reserve. Heat the oil in a heavy-bottomed saucepan over low heat. Sauté the bacon for about 5 minutes, or until crisp and lightly browned. Remove the bacon with a slotted spoon and place on paper towels to drain. Leave the oil and any fat from the bacon in the saucepan. Add the onion and crushed benne seeds to the saucepan and sauté them for about 3 minutes, stirring frequently to ensure that they brown but don't burn. When the onions are lightly browned, add the flour, stir well to combine, and cook for 2 minutes. Meanwhile, heat the cream in a separate pan to just below a simmer. Add the reserved oyster liquor, fish stock, and thyme leaves and simmer for 2 minutes, stirring with a whisk until the mixture simmers happily and without lumps. Add the warm cream and simmer for 5 minutes. Add the oysters, the remaining 2 tablespoons of benne seeds, the lemon juice, sesame oil, and chervil or parsley. Leave the oyster stew on the heat until the oysters just begin to curl. Quickly remove the saucepan from the heat and add a pinch of salt and a grind of black pepper, or to taste. To serve, divide the stew into four warmed soup bowls. Garnish with the reserved chopped bacon and serve immediately. Accompany with oyster crackers or buttered toast fingers. At the table, the stew would be hot and steamy and the oysters plump and juicy.  


bacon recipe courtesy of: The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland by Joseph E. Dabney. Cumberland House, 2010 | Atlanta Magazine, August 1, 2010

2458. OYSTER, OYSTER MUSHROOM and SALSIFY DRESSING with BACON

makes ten servings


1/2 cup bacon, cut into 1/4" strips
3 tablespoons unsalted butter, divided
2 large onions, chopped
2 tablespoons vegetable oil
4 cups washed oyster mushrooms, torn into bite-size pieces
4 cups shucked oysters with their liquor
3 cups peeled salsify or parsnips, cut into 1" pieces, boiled until tender
2—3 cups low-salt chicken broth or turkey stock
2 cups heavy cream
2/3 cup oyster sauce
16 cups stale, plain French baguette, cubed
Kosher salt and freshly ground black pepper
1 tablespoons fresh lemon juice
1 tablespoon chopped tarragon leaves
3 tablespoons chopped chives

Butter a 9x13x2" baking dish and set aside. Cook bacon in a large heavy skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is cooked but not browned. Add 2 Tbsp. butter and the onions and cook, stirring occasionally, until soft and translucent. Transfer bacon mixture to a bowl.

Return skillet to medium heat; add the remaining 1 Tbsp. butter and oil. Add oyster mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add oysters, salsify, broth, heavy cream, and oyster sauce and stir to combine. Bring to a simmer.

Preheat oven to 375°. Put bread in a large bowl. Add reserved bacon mixture and mushroom mixture from skillet. Season to taste with salt and pepper and fold in lemon juice, tarragon, and chives. The bread should be quite wet, but there should be no pooling liquid once it's well mixed. Transfer mixture to the prepared baking dish and bake until browned and crisp, about 45 minutes.


bacon recipe courtesy of: Chef Anita Lo, Annisa, 13 Barrow Street, New York, New York 10014 | Bon Appetit, November 2011

2213. ROASTED OYSTERS with LEEKS and BACON

1 teaspoon softened butter
4 ounces sliced bacon, chopped
2 cloves garlic, crushed
8 cups fresh leeks, white part only, diced about 1/2-inch square
3/4 cup white wine
3/4 cup light fish stock (chicken stock can be substituted)
2/3 cup heavy cream
1 tablespoon chopped tarragon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
Salt and ground black pepper
2 pounds kosher salt for roasting
32 medium-size oysters, scrubbed well twice, then soaked in ice water for 1 hour

Preheat the oven to 400 degrees. Add the butter, bacon, and garlic to a large saucepan set over medium heat, and sauté for 2 minutes. Add the leeks, and sweat without coloring, until soft, about 8 minutes. Add the wine, and reduce until the pan is dry. Add the stock, and reduce until dry. Add the cream; reduce until all the ingredients come together as one. Add the tarragon, nutmeg, and cayenne, and season with salt and pepper. Discard the garlic, and keep mixture warm.

Spread a layer of salt over a baking sheet. Set all the oysters into salt, rounded side down so tops are level. Roast in the oven until the top shell loosens and the oyster starts to open, about 15 minutes. Using a butter knife, carefully remove the top shell, scraping the shell as you go to detach the oyster, making sure not to lose any liquid in the oyster shell. Divide the leek mixture, about 1 tablespoon per oyster, evenly over the roasted oysters and return to oven for 5 minutes. Serve immediately.


bacon recipe courtesy of: Chef Ed Brown, eighty one, 45 West 81st Street, New York, New York 10024, 212-873-8181

2078. OYSTER, BACON and SWISS CHARD GRATIN

makes eight servings


3 slices thick-cut bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
2 bunches Swiss chard, chopped
2 cups heavy cream
1/8 teaspoon nutmeg
18 oysters, chopped
1 cup grated parmesan cheese
salt and pepper
2/3 cup bread crumbs

Preheat the oven to 400°. In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet. Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool. Stir the chard mixture into the cream. Add the oysters and 1/2 cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish. In a small bowl, combine the remaining 1/2 cup parmesan and the bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.


bacon recipe courtesy of: Allison Vines and Slade Rushing, Everyday with Rachael Ray, February 2008

2066. BAKED OYSTERS with BACON and LEEKS

serves four


12 fresh kumomoto oysters, cleaned & shucked
2 ounces trout roe
4 ounces applewood smoked bacon, diced
1 cup leeks, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped

Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of trout roe.


bacon recipe courtesy of: California Caviar Company, 2269 Chestnut Street, No. 266, San Francisco, California 94123

1893. GLAZED CHICKEN OYSTERS with CRISP BACON and WILD GARLIC LEAF SALAD

serves four

3 rashers back bacon, with rind, smoked or unsmoked
100ml white wine
20 chicken oysters
1 tablespoon clear honey

For the salad
1 bunch wild garlic
1 white curly endive lettuce
1 lamb's lettuce, leaves separated
150 grams cherry tomatoes, halved

For the dressing
2 tablespoons olive oil
2 teaspoons white wine vinegar
fine sea salt and freshly ground black pepper

Bring a pan of water to the boil and drop in the bacon rashers. Cook for 3 minutes, until they lighten in colour, drain, and pat dry with kitchen paper.

Pour the wine into a separate saucepan and add the chicken oysters. Tightly cover the pan and bring to a simmer. Gently cook the chicken oysters for 5 minutes, remove the pan from the heat, and leave on one side to cool, without removing the lid.

Remove the rind from the cooked bacon and discard. Shred the bacon into 3cm strips, and fry in a tablespoon of olive oil until crisp.

Lift the cooled chicken oysters out of the pan and trim off any extra fat or skin. Strain the cooking liquor through a fine sieve into another pan. Bring to boil, add the honey, and cook down, over a medium heat, until it becomes a sticky glaze.

Return the chicken oysters to the pan and coat with the glaze. Keep warm.

Combine the salad leaves with the tomatoes and stir in the oil, vinegar and seasoning. Toss in the bacon pieces.

Arrange the salad in centre of a large plate, and place the chicken oysters around. Drizzle over any remaining glaze and serve.


bacon recipe courtesy of: Martin Blunos, Market Kitchen, Good Food Channel, UK-TV

1788. SPICY JALAPENO BACON and CHEESE OYSTERS

yields six servings


36 oysters, shucked, on the half shell
rock salt
12 ounces mozzarella cheese, grated
1/2 cup cooked bacon, crumbled
4 jalapeno peppers, chopped

Arrange oysters on rock salt in a baking dish. Top each oyster with 1/2 teaspoon of the cheese, crumbled bacon and chopped jalapeno to taste. Bake in a preheated oven at 350 degrees F for 10 minutes or until edges of oysters begin to curl.


bacon recipe courtesy of: Florida Agriculture.com, Division of Marketing and Development, Mayo Building, Fourth Floor, M9, 407 South Calhoun Street, Tallahassee, Florida 32399

1725. OYSTER and POTATO STEW with CRISP BACON

serves eight


2 tablespoons unsalted butter
2 medium onions, cut into 1/4 inch dice
1 pound baking potatoes, peeled, cut into 1/4 inch dice
1 medium fennel bulb, trimmed, halved, cored and cut into 1/4 Inch dice
1 medium carrot, cut into 1/4 inch dice
3 cups fish stock or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water
2 cups half and half
1/2 pound slab bacon, cut into 1/4 inch dice
2 dozen shucked oysters, with their liquor
2 tablespoons finely chopped fresh flat-leaf parsley

Melt the butter in a large nonreactive saucepan. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the potatoes, fennel, carrot, fish stock and half-and-half, reduce the heat to moderately low and simmer gently until the vegetables are tender, about 15 minutes.

Strain the stew into a bowl; set aside 1 1/2 cups of the vegetables. Transfer the remaining vegetables along with 2 cups of the liquid to a blender or food processor and blend until smooth. Return the puree to the saucepan and stir in the reserved vegetables and liquid.

In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain.

Rewarm the stew over moderate heat. Add the oysters with their liquor and the bacon and cook until the oysters are just firm, 2 to 3 minutes. Season with salt and pepper and stir in the parsley. Transfer to shallow soup plates and serve at once.


bacon recipe courtesy of: Food & Wine

1422. BACON-WRAPPED OYSTERS with WASABI CREAM

serves sixteen


1 cup creme fraiche
2 tablespoons wasabi powder
juice of half a lemon
salt to taste
peanut or vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon plus 1 teaspoon creole seasoning
2 eggs, lightly beaten
1 pint fresh shucked oysters
8 slices bacon, cut in half lengthwise

Mix creme fraiche, wasabi powder, lemon juice and salt. (Can be made the day before.)
Heat 2 to 3 inches of vegetable oil to 350 degrees in deep fryer or large stockpot. On a plate, combine flour, salt, pepper and 1 tablespoon creole seasoning. On a separate plate or shallow bowl, whisk eggs with 1 teaspoon creole seasoning and 1 tablespoon water.

Take an oyster and dip first in egg, then flour mixture and wrap in bacon half. Secure with a toothpick. Repeat until all oysters are wrapped.

Place oysters carefully in hot oil. Fry in two batches for about 1 to 2 minutes or until the bacon is crisp. Drain on paper towels. Make sure temperature returns to 350 degrees before frying the second batch. Place fried oysters on a platter and drizzle with wasabi cream.


courtesy of: Evening Edge, Atlanta Journal-Constitution, 72 Marietta Street Northwest, Atlanta, Georgia, 30303

1368. BOURBON ROASTED OYSTERS with SPICY BACON BUTTER

Oysters and Marinade
4 Virginica or Pacific oysters, with shells
1/2 cup bourbon
1 teaspoon light brown sugar
salt (1 pinch for marinade and enough to coat baking dish)
1 pinch freshly-ground black pepper

Spicy Bacon Butter
1/4 pound butter (1 stick), softened
1/8 cup bacon, minced
3/4 teaspoon garlic, minced
3/4 teaspoon shallots, minced
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1-1/2 teaspoon parsley, chopped

Spicy Bacon Butter: Blend all ingredients in mixer until thoroughly combined. Chill in refrigerator until needed.

One Day Before Serving: Shuck the oysters, saving the shells (they should be rinsed before shucking and washed thoroughly after shucking). To make the marinade, combine all other ingredients, stirring until the brown sugar is dissolved. Pour the marinade over the oysters and refrigerate overnight in a well-sealed container. Be sure that the oysters are covered by the marinade.

Serving Day: Preheat the oven to 350°F. Pour salt in the baking dish (the salt will help keep oyster shells upright during baking). Place four shells on top of the salt and put one marinated oyster into each shell. Roast in the oven for 8 to 10 minutes, until plump. Transfer to a serving plate, garnish each oyster with a small piece of spicy bacon butter and serve immediately.


courtesy of: Knob Creek, The Knob Creek® Stillhouse, 510 Lake Cook Road, Deerfield, Illinois 60015

1161. OYSTERS ROCKEFELLER with BACON

yields 24 oysters


1-1/2 cups cooked spinach, well drained
1/2 teaspoon salt
1/3 cup fresh breadcrumbs
dash Tabasco
1/4 cup chopped green onions
3 tablespoons extra virgin olive oil
2 slices cooked bacon, crumbled
1 teaspoon Pernod or other anise-flavored liqueur
1 tablespoon chopped fresh parsley

Preheat oven to 450 degrees F. Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.


courtesy of: Romantic Oregon Coast Vacations, (541) 272-3217

1026. LOW COUNTRY OYSTER STEW with BACON and WILD MUSHROOM GRITS

serves 4


Oyster Stew Ingredients
2 tablespoons 1/4" diced bacon
1/4 cup Vidalia or other sweet diced onion
1/2 teaspoon minced garlic
2 tablespoons mix of red, green and yellow peppers, finely diced
1 1/2 cups dark chicken stock
1/4 cup heavy whipping cream
2 tablespoons fresh basil, chopped
pinch freshly ground black pepper
1/2 pint oysters and their liquor (approx. 20)

In a medium saucepan over medium-high heat, sauté the bacon for 3-4 minutes, or until the fat is rendered and the bacon is beginning to brown. Add onion, garlic and peppers, reduce the heat to medium, and sauté for 2-3 minutes, or until the vegetables are translucent.

Add the stock and cream and simmer, stirring occasionally, for 2-3 minutes, just to thicken slightly. Add oysters and basil and simmer for 1-2 minutes, or until oysters are just beginning to set and are slightly curled around the edges. Stir in the pepper.


Mushroom Ingredients
2 tablespoons unsalted butter
1/4 pound button or Cremini mushrooms, cleaned with a damp paper towel, stems removed and quartered
1/4 pound shiitake mushrooms, cleaned with a paper towel, stems removed and caps
sliced into 1/8" slices
1/4 cup dark chicken stock
1/2 tsp Kosher salt
1 teaspoon freshly ground black pepper

Heat the butter in a medium sauté pan over medium-high heat until foaming. Add the button mushrooms and sauté for 1 minute. Add shiitake and mix well. Increase heat to high, add the chicken stock, salt and pepper, and cook over high heat for 2-3 minutes, or until all the liquid is evaporated. Set aside.


Grits
3 1/2 cups water
1 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons minced garlic
1 teaspoon Kosher salt
1/4 teaspoon white pepper
1 cup white stone ground grits
1 cup milk
1/4 cup Asiago cheese, grated

In a medium saucepan, over high heat, bring water, cream, butter, garlic salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes. Fold in cheese and wild mushroom mixture and set aside in a warm place.

To serve: Divide grits into 4 warm bowls. spoon oyster stew around the grits and serve.


courtesy of: MycoPower, Mycology and Mushroom Specialists Mid-American Bio Ag, Ltd., 2112 215th Street, Independence, Iowa 50644, (319) 334-9064