Texas Gourmet Style Oysters Rockefeller with bacon, Jalapeno and Hollandaise Recipe

This is a traditional dish that I decided to change up a bit to my taste. All of the flavors go together and the spinach makes a great tasting base.

INGREDIENTS
18 large oysters shucked and set aside out of the shell
6 slices of Applewood bacon
2 lemons, quartered for serving
2 cups of steamed and reduced baby spinach
1 1/2 cups of hollandaise sauce, warmed and covered in a double boiler
1 Tsp fresh ground black pepper
2 Tsp Texas Gourmet’s Sidewinder Searing Spice
3 large fresh jalapeños, cored and sliced into 1/8” thick rings
1 large metal muffin pan
Heavy Duty foil
3/4 cup of melted butter, or Extra virgin olive oil

PREPARATION
Preheat the grill to medium-high heat.

Line each muffin tin with enough foil to surround each muffin section. Sauté the bacon until it is crispy, about 6 to 8 minutes, strain and then dice small. Place 1 tablespoon of melted butter or olive oil in the foil lined muffin tin. Add 2 tablespoons of cooked spinach to each tin. Place a shucked and rinsed oyster on the spinach. Sprinkle a teaspoon of diced crispy bacon on each oyster. Place a fresh jalapeno ring on top of each oyster. Ladle a couple tablespoons of Hollandaise over each oyster. Over high heat (approx. 400 degrees) cook the mixture for about 5 to 7 minutes with the lid closed. Squeeze a small amount of lemon juice on each oyster tin and hit each one with a pinch of The Texas Gourmet’s Sidewinder Searing Spice. Serve the oysters immediately with a loaf of hot French bread.

Man, I want to tell you this is some good eating, I hope you enjoy it as much as we do!

Bon Appétit!

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