This recipe is one that was created originally for John D. Rockefeller, and there have been plenty of variations, but this a simple and delicious version. I like to cook them in the broiler or on the grill.
12 Oysters, fresh shucked and put back into the half shell with their liquor (the liquid surrounding the oyster)
2 tablespoons green onion
2 cloves freshly grated garlic
2 teaspoons melted butter
1 cup fresh spinach, steamed until soft, about 2 minutes, then chopped coarsely and set aside
¼ cup heavy cream
3 tablespoons fresh grated parmesan cheese
In a zip locking baggie, mix ½ cup of bread crumbs, 2 tablespoons of fresh parmesan cheese, 2 tablespoons of extra virgin olive oil.
Preheat oven or your gas or charcoal grill to 475 degrees
Arrange the oysters in the shell carefully in a foil baking dish for indoors or directly on the grill outdoors. Be sure and have a good pair of tongs and some high heat mitts to handle the oyster trays as well.
Sauté the green onion in the butter over med. high heat for 2 to 3 minutes, then add the garlic and continue until both are softened. Add the heavy cream and continue stirring. Now add the parmesan cheese, and season with salt and pepper and a dash of Texas Gourmet’s Sidewinder Searing Spice, stir for a couple more minutes and then add the spinach and stir well for 2 more minutes, then remove from the heat.
Spoon a heaping tablespoon of the mixture over each oyster, then after all have been filled, sprinkle each with a teaspoon or two of the breadcrumb mixture. Place in the oven for 3 to 4 minutes or until the oysters are beautifully golden and curling up a bit. Remove from the heat and serve in the shell with garlic bread and fresh lemons.
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MANDARIN & SHERRY GLAZED TENDERLOIN
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PINEAPPLE CHIPOTLE PULLED PORK
PORTOBELLO MUSHROOM FAJITAS
SPICY PORK STEW
TEXAS STYLE CAJUN JAMBALAYA
TX WAGON WHEELS
SPICED PEACH & AMBER ALE GRILLED CHICKEN
LAZY O RANCH SWEET CHIPOTLE CHICKEN
CHOWHOUND CHICKEN TENDERS
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