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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Warm Oysters with Leek and Bacon Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Warm Oysters with Leek and Bacon Sauce Empty Warm Oysters with Leek and Bacon Sauce

    Post by Lobo Sun 07 Feb 2016, 9:45 pm

    Warm Oysters with Leek and Bacon Sauce Img25l
    Warm Oysters with Leek and Bacon Sauce
    Warm Oysters with Leek and Bacon Sauce Translucent
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    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Servings: 6
    To shuck the oysters, first scrub them with a stiff brush and rinse well. Grip an oyster, flat side up, with a folded kitchen towel. Push the tip of an oyster knife into one side of the hinge, opposite the shell's concentric ridges, and pry upward to open the shell. Keeping the blade edge against the inside of the top shell, run the knife all around the oyster to sever the muscle that holds the shell halves together. Lift off and discard the top shell, catching any spilled oyster liquor in a bowl. Run the knife underneath the oyster to loosen it from the shell.






    • 16

    Ingredients:


    • 6 bacon slices, coarsely chopped
    • 3 Tbs. unsalted butter
    • 1⁄2 lb. leeks, white and light green portions,
       finely chopped
    • 1 cup dry white wine
    • 2 cups heavy cream
    • Coarse salt and freshly ground white pepper,
       to taste
    • 24 to 36 oysters on the half shell, liquor
       reserved
    • 3 Tbs. chopped fresh dill or snipped fresh chives

    Warm Oysters with Leek and Bacon Sauce Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.

    Directions:

    Preheat an oven to 375°F.

    In a large sauté pan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon or spatula, transfer the bacon to paper towels to drain and cool. Finely crumble. Pour off all but 1 Tbs. of the fat from the pan.

    Return the sauté pan to medium heat and add the butter. When the butter foam subsides, add the leeks and sauté until they just begin to soften, about 1 minute. Add the wine and cook until slightly reduced, about 5 minutes.

    Reduce the heat to low, add the cream and bring to a simmer. Cook until the sauce thickens, about 5 minutes. Add the bacon and season with salt and white pepper. Remove from the heat and keep warm.

    Spread the shucked oysters on the half shells in a single layer in a baking dish. Bake until the oysters plump up and their edges curl, about 7 minutes.

    Meanwhile, pour the oyster liquor into the sauce and stir well. Return to low heat.

    Transfer the oysters to warmed individual plates. Spoon the sauce over the oysters, garnish with the dill and serve immediately. Serves 6.

    Preparation Tip: To save time in the kitchen, ask your fishmonger to shuck the oysters, reserving the shells and oyster liquor. Use the shucked oysters within a few hours.

    Serving Tip: It is best to serve oysters in the winter months when the waters are icy cold and shellfish are at their peak.
    Adapted from Williams-Sonoma Collection Series, Fish, by Shirley King (Simon & Schuster, 2002).

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