How To make Oysters Randall
Ingredients
10
oz
spinach, frozen, chopped
1/2
cup
white wine
2
oz
bacon, chopped
1/4
cup
onion, finely chopped
1
each
garlic clove, minced
12
md
oysters
1/2
cup
heavy cream
1/2
teaspoon
thyme
1
oz
hazelnut liqueur
4
oz
swiss cheese, grated
2
oz
asiago cheese, grated
1
white pepper, to taste
1
each
egg, beaten slightly
1
tablespoon
water
1/2
pk
puff pastry
Directions:
In a medium saucepan, add frozen spinach and wine. Cook covered over low heat until done. Cool and drain by squeezing spinach with hands or cheesecloth, reserving liquid.
In a medium saute pan, cook bacon until almost done, then add onions and garlic, continue cooking until onions are golden. Remove bacon mixture from pan and add cooking liquid from spinach. Open oysters (be sure to keep the 1/2 shell you will not be using near to 1/2 shell containing oyster) draining liquid into pan also. Add thyme and boil over medium heat until reduced to about 1/4 cup. Add cream and hazelnut liqueur; continue cooking until mixture is thickened and reduced a bit. Season to taste with white pepper.
In a medium mixing bowl, combine spinach with bacon mixture and cream sauce. Stir until thoroughly combined. Top each oyster with 1-2 tablespoons of spinach mixture. Sprinkle with swiss cheese and half as much asiago cheese. Roll puff pastry accordingly. Using the 1/2 shell as a template, set on top of pastry and cut out, then lift the piece of pastry and put on top of corresponding oyster. Continue doing this until all oysters are topped with pastry, discard unneeded 1/2 shells. Beat egg with 1 tablespoon of water and with a pastry brush, brush tops of each oyster. Place oysters on a baking sheet and bake in a 400-degree oven for 30-40 minutes or until pastry is a dark golden brown. Serve immediately.
How To make Oysters Randall's Videos
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Yield 4 to 6 Servings
Ingredients
1 cup grits (not quick cooking grits)
3/4 cup cheddar cheese, shredded
2 tablespoons chopped parsley
2 tablespoons butter
1/2 teaspoon hot sauce
1/4 cup pancetta ham
1 pint Florida oysters
1 cup Florida mushrooms, sliced
1/2 cup chopped green onions
2 cloves chopped garlic
1 cup heavy cream
Juice of one lemon
Kosher salt and fresh ground pepper to taste
Cook grits as according to package and add cheese when done.
Cut pancetta into ½ inch pieces.
Fry in a skillet until crispy.
Remove from skillet and save about 1 tablespoon of the drippings.
Sauté the mushrooms, garlic and green onions in the drippings for about 2 minutes.
Add the heavy cream to the skillet.
Cook for about 3 minutes, until sauce begins to thicken.
Add all of the rest of the ingredients.
Cook for about 3 more minutes, stirring as it cooks.
Take the cooked grits that you've set aside and divide them up into four bowls.
Add the oyster mixture on top of the grits in each bowl.
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Ed Baines Preparing Oysters Randall
Preparing Oysters Randall, one of our specialities being served at Randall & Aubin this October Oyster Festival ... also in celebration of Seafood Week
Fun ending to my show at Full MOON Oyster Bar in Clemmons
After I had done my last song I was reminded I never got around to performing Piano Man so I fired up an encore and to my surprise the pretty girls behind the bar proceeded dance and sing.
PS, for those of you who know harps, I had unknowingly blown a reed in my C harp during the show so it's fun to watch me try to work around this while doing the song.