This is a nice appetizer for a special dinner. Mind you, with special friends and family, this could be any dinner you are planning.
- 18 medium sized oysters, shucked and on half shells
- 1/4 cup chicken stock
- 1 garlic clove, finely minced
- 2 cups fresh pea sprouts
- 1/4 cup Asiago cheese, finely grated
- 4 strips bacon, baked crisp and chopped
- 1/4 cup pimentos, diced for garnish
Preheat broiler to high. Place oysters on a parchment lined cookie sheet and pea gravel to prevent the shells from tipping. If you don’t have pea gravel on hand (and who does?) roll up balls of tin foil and set the oysters on top of them.
In a shallow pot, heat the stock and add the garlic and pea sprouts until they have JUST wilted and still a bright green. Drain in a strainer and toss to cool quickly. Mince coarsely and set aside.
Make a Hollandaise Sauce (below) then place the oysters under the broiler for about 2 minutes or until warm. Take them out and, working quickly, place a tbsp. of the sprouts on each one and some of the sauce. Sprinkle the cheese over. Place them back under the broiler until they are a golden brown (about 60 seconds).
Garnish each one with some crisp bacon and chopped pimento. Transfer to a platter and serve immediately. Can you hear the groans of pleasure now?
A lovely Brut goes well with this or, your choice of a crisp white wine, well chilled of course. Enjoy!
Hollandaise Sauce
- 1/4 cup butter
- 3 egg yolks
- 1 tbsp. fresh lemon juice
- 1/2 tsp. Worchestershire sauce
- hot sauce (only to taste)
Put butter in a measuring cup and heat in the microwave until melted. In a blender combine the egg yolks, lemon juice and Worchestershire sauce. Cover and blend until combined (about 5 seconds or so). With the blender on high, add the butter in a steady stream . This should thicken up immediately. Season with the hot sauce to taste.
Lemon Scented Potato Chowder
I love chowders and, in fact, is the one soup I don’t want my husband to make. He makes terrific soups, but not this one. I do.
- 4 cups chicken stock (better if you make your own, but store bought is good)
- 5 slices of bacon, cut in 1″ pieces, cooked crisp
- 2 cloves glarlic, chopped
- 3 large Yukon gold potatoes, peeled and cut in 1″ pieces
- 2 stalks celery, peeled and finely chopped
- 1 tsp. kosher salt
- pinch of pepper
- 1 tbsp. grated lemon zsest
- 1/2 – 3/4 cup whipping cream
- 2 tsp.fresh, chopped dill
Once you have cooked the bacon to crisp, remove and drain on a towel.
Combine the stock, garlic, potatoes, celery, salt and pepper and boil for about 15-20 minutes until tender. Remove from the heat and puree until smooth. Stir in the lemon and cream. Simmer for about 5-8 minutes over a medium heat and lastly, add the dill. Garnish each bowl with the bacon pieces.
Just remember, this should be a thick soup, so cook it down until as thick as you want it to be.
Anyone sitting at your table will always want more. Serve with crackers or toasted ciabata bread.
Bacon/Mushroom Bites
Most times, the Hors d’Oeurves are always the same and rather boring. Try this one and start a trend. New, exciting and a step up.
- 1 egg yolk, lightly beaten
- 3 sheets of frozen ready-rolled Filo pastry
- 2 tbsp. oil
- 4 strips bacon, crisp and chopped
- 1/2 white onion, finely chopped
- couple of springs of parsley, finely chopped
- 8 oz. Philadelphia Cream Cheese
- 12 oz. white button mushrooms, finely chopped
- 4 eggs
To start, preheat your oven to 425 degrees. Brush a 9 inch square cake pan with softened butter.
Brush one sheet of filo pastry with the beaten egg, and carefully add the other sheet on top of this. Repeat with third sheet. Trim the edges to fit the baking pan. Prick the pastry with a fork and bake for 15 minutes (watch carefully so it doesn’t burn) and is golden.
Remove from the oven and reduce the heat to 350 degrees.
Heat the 2 tbsp. of oil in a saucepan, add the mushrooms and onions; over medium heat, stir until well browned. Remove to a separate bowl and cook the bacon until crisp. Add the mushrooms back in and also the parlsey; allow to cool.
With electric mixer, beat the eggs and cream cheese for 4-6 minutes. Add the cooled mixture and stir well to combine. Pour into the cake pan and bake for abut 25 minutes or until firm and lightly browned. Cool in the pan and cut into little triangles. Do not keep overnight. Truly the best the same day you make them.
If you do not eat the whole lot before your company arrives, you are a good soul. Enjoy!