Hog Island Oysters Casino With Red Bell Peppers And Bacon Recipes

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CLAMS CASINO WITH BACON AND BELL PEPPER



Clams Casino with Bacon and Bell Pepper image

A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.

Provided by Dawn Perry

Categories     Appetizer     Clam     Bacon     Shallot     Breadcrumbs     Hors D'Oeuvre     Roast     Bell Pepper     New Year's Eve     Christmas Eve     Christmas     Entertaining     Cocktail Party

Yield 6 servings

Number Of Ingredients 9

4 slices bacon (about 4 ounces)
2 medium shallots
1 red bell pepper
1-2 cups coarse kosher salt, plus more
2 teaspoons white wine vinegar
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil
2 tablespoons chopped parsley
2 dozen littleneck clams, scrubbed, shucked, left on the half shell

Steps:

  • Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
  • Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
  • Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.

HOG ISLAND OYSTERS CASINO WITH PEPPERS AND BACON



Hog Island Oysters Casino with Peppers and Bacon image

Provided by Tyler Florence

Yield 4 to 6 servings

Number Of Ingredients 12

4 strips bacon
1 stick unsalted butter, at room temperature
2 cloves garlic, minced
1/4 cup roughly chopped shallots
1/4 cup roughly chopped red bell pepper
1/4 cup roughly chopped celery
2 teaspoons lemon juice
2 sprigs fresh oregano, leaves picked
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
24 medium-sized (approximately 4 inches) West coast oysters on the half shell
1/4 bunch flat-leaf parsley, finely chopped for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • Lay bacon out on a roasting pan in a single layer and bake for 10 minutes until just crispy - remember they will be going back into the oven with the oysters so you don't want to finish the bacon just yet. While the bacon is cooking, put the butter, garlic, shallots, bell pepper, celery, lemon juice, oregano, and cayenne pepper in a food processor; pulse until well combined, but still has texture. Season with salt and pepper, to taste.
  • Remove bacon from oven and cut each slice into 6 so you have a total 24 pieces. Lay oysters in their half shells out on a large roasting pan in a single layer. Place 1 tablespoon of the casino butter mixture on top of each oyster and place a piece of bacon on each. Bake oysters in the hot oven until bubbly, approximately 10 to 12 minutes. Finish with finely chopped, fresh flat-leaf parsley and serve.

OYSTERS CASINO



Oysters Casino image

This recipe for oysters casino is from "The Hog Island Oyster Cookbook" by Jairemarie Pomo.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

4 slices bacon, chopped
1/2 cup (1 stick) unsalted butter
1/2 cup minced shallots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Large pinch of cayenne pepper
Rock salt
2 dozen small (3 to 4 inches long) Pacific oysters on the half shell
Minced fresh flat-leaf parsley, for garnish

Steps:

  • Preheat oven to 400 degrees. In a small skillet, cook bacon until almost crisp. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
  • Place the butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined, about 20 seconds.
  • Spread 1/4 inch rock salt on a rimmed baking sheet and bake for 8 minutes.
  • Place oysters firmly in the hot rock salt. Place 1 tablespoon of the butter mixture on each oyster; top each with bacon. Bake oysters until bubbly, about 12 minutes. Do not overcook. Sprinkle with parsley and serve immediately.

HOG ISLAND OYSTERS WITH GINGER MIGNONETTE, CUCUMBER, AND WASABI TOBIKO



Hog Island Oysters with Ginger Mignonette, Cucumber, and Wasabi Tobiko image

Categories     Sauce     Ginger     Wasabi     Oyster     Cucumber

Yield serves 8

Number Of Ingredients 9

MIGNONETTE
1/4 cup unseasoned rice wine vinegar
1 1/2 teaspoons finely minced shallot
1 1/2 teaspoons finely minced fresh ginger
1/2 teaspoon sugar
1/2 teaspoon soy sauce
2 dozen Hog Island Sweetwater oysters or other fresh oysters
1/2 cup peeled and finely diced Armenian or English (hothouse) cucumber
1 ounce (about 2 tablespoons) wasabi-flavored tobiko (flying fish roe)

Steps:

  • For the mignonette: In a small bowl, whisk together the vinegar, shallot, ginger, sugar, and soy sauce until the sugar dissolves. Cover and refrigerate for at least 2 hours.
  • Shuck the oysters and place them, on the half shell, on crushed ice. Top each oyster with about 1 teaspoon of the diced cucumber. Whisk the mignonette, then spoon about 1/2 teaspoon over each oyster. Top with a small spoonful of tobiko and serve immediately.

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