Baked Tasso Butter Oysters Food

BAKED OYSTERS WITH TASSO CREAM

Steps:

• Preheat oven to 300°. Place bread on an ungreased baking sheet; bake 8-10 minutes on each side or until lightly browned. Break bread into smaller pieces; place in a food processor. Pulse until coarse crumbs form. Transfer to a small bowl. Add melted butter, salt and pepper; toss to combine., In a large skillet, cook ham over medium heat until lightly browned, stirring occasionally. Add onion and garlic; cook and stir 1-2 minutes or until tender. Stir in cream. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Add hot sauce; season with salt and pepper to taste. Keep warm., Increase oven setting to 350°. Shuck oysters, leaving oysters in the half-shell. Arrange on a rack in a shallow baking pan; sprinkle with bread crumbs. Bake 8-10 minutes or until topping is golden brown and oysters are plump. Top with sauce just before serving.

BAKED OYSTERS "LYNNAFELLAR"

Steps:

• Preheat the oven to 350 degrees F.
• In a skillet over medium-high heat, render the bacon until crisp and golden brown. Add the leeks and cook until soft. Add the spinach and cream and cook until the cream thickens. Season with salt and pepper.
• Place 1 oyster on each shell. Top with a spoonful of the creamed spinach. Place the oysters onto a baking sheet and top each oyster with Parmesan. Bake for 5 minutes.

BAKED OYSTERS ITALIAN-STYLE WITH CIABATTA CROUTON

Steps:

• For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden. Remove garlic cloves and place in a food processor. To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid. Add white beans, sherry vinegar, and lemon juice to the food processor and puree. With the motor running, add in garlic/olive oil mixture. Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes. Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly.
• For the oysters: Preheat oven to 400 degrees F.
• Put oysters into a bowl and check for bits of shell. Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan. Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little. Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling. Remove from oven and serve immediately.
• To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.

BAKED OYSTERS BROWNEFELLER

Steps:

• Preheat oven to 425 degrees F.
• Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.
• Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.

BAKED SPINACH BUTTER OYSTERS

Steps:

• Shuck oysters. Top each oyster with 1 tablespoon butter and sprinkle with spinach, garlic, and pinch of Spice Mix. Grill over high heat until oysters curl.
• Combine ingredients.