Side Pannel
Oysters Randall
Oysters Randall
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Appetizers
Ingredients List
- 10 oz Spinach, frozen; chopped
- 1/2 c White wine
- 2 oz Bacon; chopped
- 1/4 c Onion; chopped fine
- 1 Garlic clove; minced
- 12 md Oysters; *see note
- 1/2 c Heavy cream
- 1/2 ts Thyme
- 1 oz Hazelnut liqueur
- 4 oz Swiss cheese; grated
- 2 oz Asiago cheese; grated
- White pepper; to taste
- 1 Egg; beaten slightly
- 1 tb Water
- 1/2 pk Puff pastry
Directions
Recipe by: Randy Pollak In a medium saucepan, add frozen spinach and wine.
Cook covered over low heat until done. Cool and drain by squeezing spinach
with hands or cheesecloth, reserving liquid. In a medium saute pan, cook
bacon until almost done, then add onions and garlic, continue cooking until
onions are golden. Remove bacon mixture from pan and add cooking liquid
from spinach. Open oysters (be sure to keep the 1/2 shell you will not be
using near to 1/2 shell containing oyster) draining liquid into pan also.
Add thyme and boil over medium heat until reduced to about 1/4 cup. Add
cream and hazelnut liqueur; continue cooking until mixture is thickened and
reduced a bit. Season to taste with white pepper. In a medium mixing bowl,
combine spinach with bacon mixture and cream sauce. Stir until thoroughly
combined. Top each oyster with 1-2 tablespoons of spinach mixture. Sprinkle
with swiss cheese and half as much asiago cheese. Roll puff pastry
accordingly. Using the 1/2 shell as a template, set on top of pastry and
cut out, then lift the piece of pastry and put on top of corresponding
oyster. Continue doing this until all oysters are topped with pastry,
discard unneeded 1/2 shells. Beat egg with 1 tablespoon of water and with a
pastry brush, brush tops of each oyster. Place oysters on a baking sheet
and bake in a 400-degree oven for 30-40 minutes or until pastry is a dark
golden brown. Serve immediately.
Cook covered over low heat until done. Cool and drain by squeezing spinach
with hands or cheesecloth, reserving liquid. In a medium saute pan, cook
bacon until almost done, then add onions and garlic, continue cooking until
onions are golden. Remove bacon mixture from pan and add cooking liquid
from spinach. Open oysters (be sure to keep the 1/2 shell you will not be
using near to 1/2 shell containing oyster) draining liquid into pan also.
Add thyme and boil over medium heat until reduced to about 1/4 cup. Add
cream and hazelnut liqueur; continue cooking until mixture is thickened and
reduced a bit. Season to taste with white pepper. In a medium mixing bowl,
combine spinach with bacon mixture and cream sauce. Stir until thoroughly
combined. Top each oyster with 1-2 tablespoons of spinach mixture. Sprinkle
with swiss cheese and half as much asiago cheese. Roll puff pastry
accordingly. Using the 1/2 shell as a template, set on top of pastry and
cut out, then lift the piece of pastry and put on top of corresponding
oyster. Continue doing this until all oysters are topped with pastry,
discard unneeded 1/2 shells. Beat egg with 1 tablespoon of water and with a
pastry brush, brush tops of each oyster. Place oysters on a baking sheet
and bake in a 400-degree oven for 30-40 minutes or until pastry is a dark
golden brown. Serve immediately.
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