AllenOK
New member
I'm running these on our "monthly special" menu.
To make the filling, I saute diced bacon until it's nicely browned. Add in some shallots and saute briefly until the shallots wilt. Add in A LOT of fresh spinach (as it cooks down like you wouldn't believe). Saute until the spinach melts. Deglaze the pan with a bit of Pernod (or other anisette liqueur). Add in enough cream to cover, and bring to a boil. Season with a little salt (taste it first), and fresh-ground black pepper.
I hold that mix cold in my fish reefer. I also have a minimum par of 3 orders of oysters (6 to an order) shucked and covered with a damp towel.
When an order comes in, I grab a large, round banquet plate, and pour a mound of rock salt in the center. I arrange 6 of the oysters around the salt (the salt conforms to the shell and holds the oyster steady, as well as conducts and holds heat). I top each oyster with enough of the mix to cover the oyster. Since oysters vary in size, that can be anywhere from 2 t of the of mix to 2 T. I sprinkle some shredded parmesan over the mix, then dash a little Tabasco over the cheese. Up into the salamander the plate goes, until everything is hot and bubbly, and the cheese is slightly caramelized.
To serve, I place the HOT plate onto a second, room-temp plate. Garnish is a couple lemon wedges.
I always warn waitstaff that whenever they see a doubled plate setup, it's usually a safe bet that the top plate is FRAKKING HOT and to only hold the bottom plate.
To make the filling, I saute diced bacon until it's nicely browned. Add in some shallots and saute briefly until the shallots wilt. Add in A LOT of fresh spinach (as it cooks down like you wouldn't believe). Saute until the spinach melts. Deglaze the pan with a bit of Pernod (or other anisette liqueur). Add in enough cream to cover, and bring to a boil. Season with a little salt (taste it first), and fresh-ground black pepper.
I hold that mix cold in my fish reefer. I also have a minimum par of 3 orders of oysters (6 to an order) shucked and covered with a damp towel.
When an order comes in, I grab a large, round banquet plate, and pour a mound of rock salt in the center. I arrange 6 of the oysters around the salt (the salt conforms to the shell and holds the oyster steady, as well as conducts and holds heat). I top each oyster with enough of the mix to cover the oyster. Since oysters vary in size, that can be anywhere from 2 t of the of mix to 2 T. I sprinkle some shredded parmesan over the mix, then dash a little Tabasco over the cheese. Up into the salamander the plate goes, until everything is hot and bubbly, and the cheese is slightly caramelized.
To serve, I place the HOT plate onto a second, room-temp plate. Garnish is a couple lemon wedges.
I always warn waitstaff that whenever they see a doubled plate setup, it's usually a safe bet that the top plate is FRAKKING HOT and to only hold the bottom plate.