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[Navajo Grill Oyster Rockefeller Soup] [Oysters
Medici] [Pan Roasted Texas Oysters]
[Warm Oysters in Truffle Cream] [Oyster Stew with Cilantro Pesto]
[Oyster Nachos]
Pan Roasted Texas Oysters
Russell Scott, Culinary Institute of America, Hyde Park, NY
With Stewed Texas Onions, Sweet Corn, Bacon & Cilantro in a Creole Mustard Sauce
24 Texas oysters, chucked
1 oz. butter, whole
1 cup onion, small diced
2 tablespoons garlic, minced
2 each corn, roasted on the cob
3/4 cup smoked bacon diced, cooked
2 tablespoons whole grain mustard
2 teaspoons Old Bay/cajun spice
6 oz. dry white wine
1 cup clam juice/fish stock
3 cups heavy cream
salt and pepper to taste
2 bunches cilantro, sprigs
Scrub shells well, then shuck and reserve oysters. Render the diced bacon until crisp. In butter and bacon fat sweat onions and garlic. Cut corn from roasted cobs. Scrape cobs for milk. Add to onions and garlic. Add mustard and spice mix and mix. Deglaze with white wine and clam juice. Reduce. Add cream and continue to reduce.
Place cleaned, shucked oysters in shell on top of stewing vegetables. Cover with lid and place in 400 degree oven. Cook for 3 minutes or until edges of oysters curl. Remove from oven. Place 3 to 4 (appetizer portion) oysters on each plate. Bring stew to simmer; adjust seasoning and toss in cilantro. Spoon stew over oysters on plate and serve immediately. Serves 8
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