Oysters Randall

Title:
Oysters Randall

Yield:
12 Servings

Categories:
Appetizers,
Gourmet,
Seafood




Ingredients:





    10 oz Spinach, frozen; chopped


   1/2 c  White wine


     2 oz Bacon; chopped


   1/4 c  Onion; chopped fine


     1    Garlic clove; minced


    12 md Oysters; *see note


   1/2 c  Heavy cream


   1/2 ts Thyme


     1 oz Hazelnut liqueur


     4 oz Swiss cheese; grated


     2 oz Asiago cheese; grated


          White pepper; to taste


     1    Egg; beaten slightly


     1 tb Water


   1/2 pk Puff pastry






 Recipe by: Randy Pollak 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini