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March 11 2017

Oyster’s Bienville

March is Mardi Gras month and in the spirit of New Orleans my recipe this month is a New Orleans older but goodie. Please enjoy and we’ll see you at the restaurant.

 
                                                                serves 4
 
16 – Gulf coast Oysters on the half shell
 
8 strips – Smoked bacon (diced)
¼ Cup - Flour
1Tb. – minced shallots
1Tb. – minced garlic
¼ Cup – Red Bell Pepper
¼ Cup – Green Bell Pepper
1tsp. – Worcestershire sauce
½ tsp. – Hot Sauce
1 ounce – Shrimp Base
1 ounce – White Wine
1 Cup – Heavy whipping cream
3Tb. Asiago Cheese (grated)
Sea salt & white Pepper to taste
 
Crumb Topping:
1/4 Cup – Panko Bread Crumbs
¼ Cup – Toasted Bread Crumbs
2Tb. – Parmesan Cheese Grated
Mix together and set aside
 
1)Place a small pot on stove and pour in the cream and shrimp base. Place on low heat and stir cream until base is dissolved. Leave on low heat to keep warm
 
2)Place another small sauce pot on stove and on medium high heat. Add the bacon and cook until brown. Spoon out the bacon and add the shallots and garlic and slightly sweat. Add the peppers, season with salt and pepper, and cook until soft. Turn heat down, add the flour and stir until thick. Stir in the wine and cook 1 to 2 minutes. While stirring, add the cream mixture in and continue to stir as the sauce will thin and re thicken. Add Worcestershire, hot sauce, the cheese,stir well and adjust seasoning. Keep warm.
3)Turn your oven broiler on 400* and pre heat. Place the oyster’s on a baking sheet. Season with sea salt and pepper. Place oysters under broiler and cook for 4 minutes or until there are about half way cooked. Pull out of oven and fill each oyster with the sauce and liberally coat with the crumb mixture. Put back under broiler and continue to cook until crumbs are brown. Pull out and let set up 2 to 3 minutes. Serve with lemon and hot sauce.