Roasted Oysters With Country Bacon Recipes

OVEN-ROASTED OYSTERS

Steps:

• Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
• Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

ROASTED OYSTERS WITH COUNTRY BACON

Steps:

• Preheat the oven to 350 degrees. Using a towel, grasp and oyster in the palm of your hand. Press the oyster, rounded-side down, on a firm surface, still holding it with the towel. Shuck the oyster by wedging the tip of an oyster knife (regular knives are too thin-bladed) between the halves of the shell, at the shell's narrowest end. When the knife tip is securely wedged, rotate the blade to pry open the shell. Slide the knife blade along the length of the shell to open completely. Remove the oyster from the shell and reserve, along with its juice. From each pair of oyster shells, save the one that is most concave on the inside, and discard the one that is flatter. Place the concave shells in a pan of cold water and scrub inside and out. Place the clean oyster shells on a cookie sheet and set aside.
• Dip the tomatoes briefly in boiling water to loosen the skins, then in ice water. Peel, cut in half, remove and discard the seeds, and dice.
• Have the remaining ingredients measured and ready beside the stove. When you are ready to begin cooking the oysters, place the cookie sheet containing the oyster shells in the oven. On the top of the stove, melt the butter in a hot saute pan until it begins to foam. Add the shallots, the oysters and their juice and the white wine. Cook the oysters 30 seconds, then add the heavy cream. Bring to a quick boil, then reduce to a simmer just 1 minute more, or until the oysters' edges begin to curl. Add the tomato, tarragon and bacon. Heat another 30 seconds, then remove promptly from the heat.
• Remove the oyster shells from the oven and arrange 6 on each plate. Spoon 1 oyster into each shell and spoon a little of the sauce over each.
• A nice variation of this recipe is to place a "nest" of steamed spinach in each oyster shell before adding the oysters and sauce. Serve with Melba Toast, brioche toast points or toast points of country bread.

FRIED OYSTERS WRAPPED IN BACON

Steps:

• In a 1-quart saucepan over medium heat, poach oysters in oyster liquor with bay leaf and Worcestershire sauce (about 2 minutes, until the edges of the oysters curl).
• Remove oysters from liquid and set aside.
• Discard liquid.
• Cut bacon strips in thirds.
• Wrap each oyster with bacon and fasten with a toothpick.
• Roll in flour, dip in eggs, and then roll in breadcrumbs.
• Heat oil in a 9-inch skillet.
• When oil smokes, reduce heat and fry oysters for 5 minutes.
• Serve immediately.

BAKED OYSTERS WITH BACON

Steps:

• Preheat oven to 500°F.
• Make stuffing:
• Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
• Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
• Bake oysters:
• Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
• Serve warm oysters in shells on plates lined with rock salt.

BARBECUED OYSTERS WITH BACON AND GARLIC BUTTER

Steps:

• In a small bowl, mix together butter, lemon juice, and garlic; set aside.
• Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 3 to 4 seconds, you have medium heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place oysters on grill near, but not directly over, coals. Top each oyster with 1 teaspoon barbecue sauce and 1 teaspoon butter mixture. Cook until oysters start to ruffle around the edges and juice is bubbling, 2 to 3 minutes. Sprinkle oysters with bacon and serve.

OYSTERS 'N' BACON

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
• Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

ROASTED OYSTERS WITH BACON AND PANKOW TOPPING

Steps:

• Finely chop pine nuts (or use mini chopper). Heat butter over skillet and add saute shallot, Add nuts and crumbs. Cool slightly. Add parsley, bacon, cheese and pepper. Carefully blot oysters dry (can use fresh shucked and then put them back in the shell -- I was too lazy). Put oysters in mini muffin tin. Top with crumb mixture. Bake for about 10 minutes or until they are done as you prefer.

ROASTED OYSTERS

Steps:

• Place horseradish in a small bowl and add vinegar. Cover and transfer to refrigerator; let chill for at least 2 hours and up to 1 week.
• Place ground bacon in a large nonstick skillet over medium heat; cook until fat becomes foamy, 4 to 5 minutes. Add panko and season with salt and pepper; cook, stirring, until panko is golden brown, 5 to 6 minutes more.
• Transfer bacon mixture to a large bowl and add zest of 1/2 lemon and thyme; toss to combine. Season with salt and pepper and spread mixture in an even layer on a baking sheet to cool.
• Place butter in the bowl of an electric mixer fitted with the paddle attachment. Add 1/4 cup cooled bacon mixture, remaining zest of 1/2 lemon, 1/4 cup drained horseradish mixture, and 1/2 teaspoon pepper; mix until well combined. Transfer butter mixture to a large sheet of plastic wrap; shape into a log and wrap with plastic wrap to enclose. Refrigerate until firm.
• Meanwhile, cut remaining slice of slab bacon in half lengthwise. Cut crosswise into thin strips. Place in a medium nonstick skillet and cook over medium heat until cooked through, but still slightly chewy. Remove from heat and set aside.
• Preheat broiler. Place oysters on a baking sheet. Slice chilled butter crosswise into 1/4-inch-thick rounds; place a butter round on each oyster. Top with cooked bacon strips. Transfer baking sheet to broiler; broil until butter forms a dark, crispy crust, 3 to 4 minutes. Sprinkle with parsley and serve.