Thursday, October 24, 2013

Oysters Hawthorne. Version 10.1. And Mr. Hawthorne Shucks.

 The Hawthornes love their oysters.
We picked up our first bushel of the season
 from Billy's Seafood a few days ago
and we've already put a dent in the bag.

Today, I'm making
Oysters Hawthorne - Version 10.1.

Oysters Hawthorne - Version 10.1 
18 oysters, shucked 
Do not drain the oyster likker.  Keep it with the oyster.
4 slices bacon, cut into bits and fried up,
reserving a film of bacon grease in the skillet
2 TB unsalted butter, melted
1-2 tsp Sherry, to taste
about 4 cups fresh spinach, chopped
1 TB butter
few grinds of pepper
1 TB minced green and red pepper
2-3 TB minced red onion
grated Parmesan, light dusting
Panko bread crumbs, light dusting

Shuck the oysters,
saving the likker in the shell with the oyster.

Fry up the bacon and drain on paper towels.
Discard the grease, saving a slight film of grease in the pan.

Melt 2 TB of butter in a small bowl
and add in 1-2 tsp Sherry, to taste.

In the skillet with the film of bacon grease,
add in 1 TB unsalted butter, melt over medium heat,
add in the chopped spinach, minced red onion, and minced peppers.
Cook for 2-3 minutes, stirring, until spinach is slightly wilted.

Brush each oyster with the butter and Sherry mixture.
Add a small spoonful of the spinach mixture on the oyster.
Top with the bacon and a light sprinkling 
of grated Parmesan and Panko crumbs.

Go easy on the bacon, Parmesan, and Panko.
You don't want to overwhelm your oyster.
 Mr. Hawthorne shucks.

  I scissored 4 pieces of bacon into my skillet,
fried 'em up until nice and crisp,
and drained the bacon on paper towels.
Discard the grease, leaving just a film in the bottom of the pan.

 Melt 2 Tablespoons butter
and add in 1-2 teaspoons of sherry.
Taste after the first teaspoon.
Add more if you like.

 Generally, I make up stuff as I go along
and today is no exception.
I have these cute little garden peppers
and some red onion.

 Mince the onion and peppers
I have about 2-3 TB red onion and 1 TB pepper.
I prefer using a red onion in this preparation,
rather than a yellow or white onion.
The flavor of a red is more delicate and sweeter.

 Chop about 4 cups fresh spinach leaves.

 Re-heat the skillet with the film of bacon grease
and add in a tablespoon of unsalted butter.
Add in the spinach and ...
 ... peppers and onion.
I cranked a few grinds of pepper over top.
This doesn't need salt.
There's enough salt in the oysters, bacon, and Parmesan cheese.
Cook about 2-3 minutes, stirring.
You want the spinach just wilted.
Remove from heat and set aside.

 Brush the melted butter and Sherry over each oyster.

 Place a spoonful of the spinach mixture on top of each oyster.

  Add some bacon crisps.

 Grate a little Parmesan cheese.

 Sprinkle a little Panko.
 Remember whenever you have a delicate creature from the sea,
you don't need to overpower with flavors.
Please go lightly on the toppings.
You want the seafood to shine.

 These went under the broiler
until a golden brown on top.
Whenever I broil anything,
I leave the oven door cracked,
turn on the light, and 
I don't move away.
Watch the oysters, 
and if they're browning unequally,
turn the pan as needed.
Remember, broiling can go in a heartbeat
from, "Hey, this is looking great!"
to, "Oh crap.  I burned the frickin' toppings."

 This is what it's supposed to look like.

And taste like.

The oyster is the star.

 The accoutrements ...  the supporting cast.

The Hawthornes love their oysters!

No comments: