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Bacon Poached Oysters

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By GrassFedSalmonPublished 4 years ago 3 min read
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So you want to bacon poach some oysters, eh?  You've come to the right place.  

Let us begin by preparing our oysters.

Shuck as many as you'd like, and then a few extra.  Batch the oysters in their liquor and set them aside under refrigeration.

Now scrub your oyster shells, bleach them well, and wash them squeaky clean and dry.  The reservoir of the shell will be used for serving later.

Now we will need to render an entire sauce pan of bacon fat.  If you are a home cook, this could take some time, so be sure to save any bacon drippings you can appropriately in a freezer.  Filter your fat through coffee filters as you go, so it's free of particles as you batch it together.

Once you've reached that magical amount of bacon fat, let's say at least a quart, warm it up enough to pass it through a filter one final time.

Now that there is a sauce pan full of clear bacon fat under a low heat on your back burner, and your oysters are ready, let's make a quick corn succotash.

Grill an ear of corn or two, mince a red onion, mince a bell pepper, add some thinly sliced grape tomatoes or zucchini if you'd like.  Mix together for a ratio that looks nice to you, a little salt, pepper, butter, and sherry vinegar in a sauté pan for a minute and its delicious. Set aside or keep warm while we finish up the dish.

Next a quick spicy hollandaise.

Whisk up some egg yolks with lemon juice till they double in size, then over a double burner whisk in clarified butter until it doubles in size. Go heavy on some chili powder and paprika here.  Keep this warm in a thermos until dinner is ready, or throughout dinner service.

Now we must get our plate ready, as this is a quick pick up.  A long rectangle is best for serving over 6 oysters, but an oval works well for 4.  Wet a few handfuls of salt and place a few tablespoons on the plate, this will be a base to securely hold your oyster shell bottom for plating.

Heat up your succotash and place a tablespoon in the plated oysters shells.

Next drop our pre-shucked oysters into the softly rolling bacon fat just until the oysters skirt starts to curl, possibly a minute.  Play around with timing to find the texture you prefer.  

Spoon your spicy hollandaise over the oysters and garnish with green onion slivers.

If bacon isn't your thing, or you want to try a less labor intensive method, try poaching your oysters in a beer.  Crowd pleaser for sure that could be served on any upscale coastal restaurant.

Thank you, and enjoy!!

P.s.

A few drops of this Sticky garlic soy sauce is a nice alternative to hollandaise if you're really not into eggy buttery heaven.  Also use this sauce to give your chicken wings the sweet, salty, umami flavor they deserve with this easy finger licking sticky sauce.

  • 2 c. Soy
  • 1 c. Fish sauce
  • 3 c. Sugar
  • 5 T. Garlic, minced
  • 3 T. Mint, shaffanod

Make sure your sauce pot can hold 5 times the liquid, as the sugar will expand exponentially as the sauce heats.

Bring up to a hard boil and simmer 5 minutes.  Strain out garlic and mint if you'd like.  Again Enjoy!!

P.s.s

I picked up this dish as a young cook who moved from Minnesota to North Carolina.  I knew nothing about fresh seafood but was able to lie and embellish enough of a resume to get a job opening an upscale restaurant in Durham.  

Carolina has amazing oysters, and is also known as a major hog producer, so this dish is a great representation of the area.  Another reason I love it is the presentation. After you see it, you'll wish more amuse-bouche dishes were served on a half shell.

So if you're lucky enough to have fresh oysters near you give this dish a shot, or share this short story with a friend near the ocean! 

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About the Creator

GrassFedSalmon

Young chef from the Midwest writing recipies and cooking stories. My content’s only on Vocal. Please consider supporting by sharing anything you enjoy or by leaving a tip. It’s greatly appreciated! Thanks and enjoy!

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