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62 Texas Coastal Bend tour guide Fall 2015 Grilled Oysters Rockefeller with Baby Spinach Fondue What You Will Need 18 large oysters shell on scrubbed and rinsed 1 cup diced Applewood bacon sliced into lardons 4 minced shallots 4 cloves minced garlic 8 tablespoons unsalted butter 2 tablespoons all purpose flour 2 cups baby spinach 14 cup anise liquor Sambuca or Pernod 12 cup heavy cream 1 teaspoon fresh ground black pepper 12 teaspoon red pepper flakes 1 teaspoon Kosher salt 12 teaspoon fresh ground nutmeg 34 cup seasoned bread crumbs 12 cup grated Parmesan 12 cup grated Gruyere 2 cups rock salt for serving only What to Do Preheat the grill to medium-high heat Heat 4 table- spoons of butter with shallots garlic bacon and salt in a large saute pan Saut until the shallots are trans- lucent and the bacon is crispy about 6 to 8 minutes Add the flour and mix together well to make a roux. Stirring frequently cook the roux until it smells nutty about 4 to 5 minutes Away from the burner deglaze the roux with the anise liquor place the pan back on the burner being careful as the anise liquor will flame up Add the heavy cream and stir to incorporate Bring the mixture to a boil then reduce to a simmer about 5 to 7 minutes Stir in the baby spinach black pepper red pepper flakes and nutmeg and bring back to a boil Once at a boil immediately reduce to a simmer about 4 to 6 minutes Cook until the spinach has release its liquid and spinach has softened Over medium heat cook the mixture down to a fondue like thickness about 6 to 8 minutes Remove from the heat and reserve to the side Melt the remaining 4 tablespoons of butter in a small saut pan Once melted remove from the heat and incorporate the seasoned bread crumbs reserve to the side Turn broiler on Take the oysters and place on the pre-heated to high grill cook the oysters until the shell justPOPSopen about 3 minutes remove the oysters from the grill Take an oyster knife and pry open the top shell scraping the oyster knife around the top of the shell to loosen the oyster from the shell. BE CAREFUL Once the top shell has been removed discard with the oyster knife scrape the knife under the bottom of the oyster to remove from the bottom shell leaving the oysteron the half shell repeat this to the remaining 17 oysters Place the rock salt evenly onto a baking tray that fits 18 large oysters Evenly place the oysters shell down onto the rock salt making sure to press the oyster shells into the salt Evenly spoon the baby spinach bacon fondue on top of the oysters now take and evenly place the grated cheeses on top of the fondue Evenly sprinkle the buttered seasoned bread crumbs on top of the cheese Place the baking tray with the oysters into the preheated broiler and cook until the oysters are bubbly and the bread crumbs are toasted about 4 to 5 minutes Remove from the broiler and place onto a cooling rack Serve the oysters immediately.