4 tablespoons (1/2 stick) unsalted butter
2 red sweet peppers, cored and minced
2 red onions, minced
1 jalapeno chile pepper, seeded and minced
2 1/2 tablespoons finely chopped tasso ham*
2 medium tomatoes, peeled, seeded and finely diced
2 teaspoons fresh thyme, chopped
2 tablespoons dry white wine
1/2 cup all-purpose flour1/4 cup oyster juices (the liquor)
2 tablespoons heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Salt and black pepper, to taste
Cayenne pepper, to taste
2 cups panko breadcrumbs
Instructions:
Drain the oyster juices (the liquor) into a measuring cup to remove grit. Reserve 1/4 cup of the juice and refrigerate or freeze the remainder for future use. Scrub the oyster bottom shells clean under running water. Place the cleaned oyster shells on oven-proof baking pans or rimmed baking sheets; set aside.
In a large frying pan over medium heat, heat the butter, being careful not to let it brown. Add the sweet red pepper, red onion, and jalapeno chile pepper; saute until the vegetables are softened.
Add the tasso ham and saute to heat thoroughly. Add the tomatoes and cook until they start to break down a bit, then stir in the thyme. Add the white wine, and stir to deglaze the pan.
Add the flour and mix well to incorporate, then reduce the heat to medium and cook and stir for about 5 minutes.
Add the 1/4 cup of oyster juice and the cream; mix everything together again until smooth. Fold in the cheese. Season the mixture with salt, black pepper, and cayenne pepper to taste. Remove the filling from the heat and allow to cool.
Place one (1) fresh oyster on each bottom shell on the half-shell tray. Using a spoon or piping bag, top each oyster with some of the vegetable/ham mix and sprinkle each with some of the bread crumbs.
Bake for 12 to 14 minutes, or until the bread crumbs begin to brown and the oysters are bubbly. Remove from the oven and serve immediately, taking care not to burn yourself when transferring the hot shells to the serving plates.
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