Oyster Roast With Bacon And Parmesan Food

OYSTER PARMESAN

Steps:

• Preheat over 350 degrees.
• Saute onions and garlic in olive oil until slightly brown.
• Add drained oysters and cayenne pepper.
• Cook until edges curl.
• Remove from heat; stir in breadcrumbs, Parmesan cheese, oyster liquid and bacon. Mix well. Mixture should be very moist (like stuffing). If too dry, add additional water. Top with additional breadcrumbs and cheese.
• Spoon into individual greased ramekins or custard cups.
• Bake for 30 minutes.

ROASTED OYSTERS WITH COUNTRY BACON

Steps:

• Preheat oven to 350 degrees. Using a towel, grasp an oyster in the palm of your hand. Press the oyster, rounded side down, on a firm surface, still holding it with the towel. Shuck the oyster by wedging the tip of an oyster knife (regular knives are too thinbladed) between the halves of the shell, at the shell's narrowest end. When the knife tip is securely wedged, rotate the blade to pry open the shell. Slide the knife blade along the length of the shell to open completely. Remove the oyster from the shell and reserve, along with its juice. From each pair of oyster shells, save the one that is most concave on the inside, and discard the one that is flatter. Place the concave shells in a pan of cold water and scrub inside and out. Place the clean oyster shells on a cookie sheet and set aside.
• Dip the tomatoes briefly in boiling water to loosen the skins, then in ice water. Peel, cut in half, remove and discard the seeds and dice.
• Lay out the phyllo dough one sheet at a time on a clean work surface. Brush the sheet lightly with olive oil, sprinkle with coarse salt, crumble the sheet like a piece of newspaper and place on a cookie sheet. Bake at 350 degrees for 10 to 12 minutes until golden brown.
• Have the sauce ingredients measured and ready beside the stove. When you are ready to begin cooking the oysters, place the cookie sheet containing the oyster shells in a 350 degree oven. On the top of the stove, melt the butter in a hot saute pan until it begins to foam. Add the shallots, the oysters and their juice, and the white wine. Cook the oysters for 30 seconds, then add the heavy cream. Bring to a quick boil, then reduce to a simmer for just a minute more, or until the oysters' edges begin to curl. Add the tomato, tarragon, and bacon. Heat for another 30 seconds, then remove promptly from the heat.
• Remove the oyster shells from the oven and arrange six on each plate. Spoon an oyster into each shell and spoon a little of the sauce over each. Top each dish with top hat of crispy phyllo.

ROASTED OYSTERS WITH WARM BACON VINAIGRETTE

Steps:

• Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
• Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
• Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
• Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.

ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER

Steps:

• Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
• Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.

BAKED PARMESAN OYSTERS

Steps:

• Preheat oven 375°F Oil a 13x9x2-inch baking dish.
• In a small bowl, combine olive oil and garlic.
• In another bowl, combine crackers and Parmesan cheese.
• Dip oysters into oil mixture then coat with crumb mixture until evenly coated.
• Arrange in baking dish. Sprinkle with sherry and any remaining cracker mixture.
• Bake for 12 to 15 minutes to brown.

BAKED PARMESAN OYSTER WITH BACON

Steps:

• 1.Line a shallow baking pan with heavy aluminum foil and spread enough sea salt to cover the bottom of the pan.
• 2.Scrub the oysters. Open the oysters carefully and leave them on the half shell. Set them in the baking pan.
• 3.Boil 2 cups of water and dissolve the chicken bullion. Add the spinach and onions and cook for 2-3 minutes. Drain the liquid, chop the spinach (not too fine) and return the spinach back into the saucepan.
• 4.Add the remaining ingredients and heat thoroughly. Place a generous amount of the spinach stuffing and one piece of bacon on top of each oyster.
• 5.Bake for 12-15 minutes at 400°F.