Texas Gourmet Style Oysters Rockefeller with Bacon, Jalapeno and Hollandaise

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

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 teaspoon fresh ground black pepper
2 teaspoons 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 completely 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 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 wanna tell you that this is some really good eating, I hope you enjoy it as much as we do!

Bon Appétit!

Main Courses