Photo courtesy of Tableau.
From Chef Ben Thibodeaux of Tableau.
Serves 4 appetizers or 2 entrees
Ingredients:
16 shucked large Gulf oysters 8 strips of bacon 4 six-inch rosemary skewers, leaves removed from the bottom 4 inches 1 cup white wine 3 tbsp. rice wine vinegar 1 tbsp. chopped shallots 1 sprig fresh thyme 1/4 tbsp. black peppercorns 1/2 tsp. salt 1/4 cup heavy cream 1 lb. whole butter, unsalted, diced 1/2 cup roasted garlic cloves Creole seasoning to taste 2 tbsp. Panko breadcrumbs
Method:
For the oysters:
- In a 300˚F oven, render bacon slices on a baking sheet for about 15 minutes until medium-well (pliable but not crispy). Drain fat and allow to cool thoroughly. Once cool, cut each strip of bacon in half, leaving 16 pieces, each about 3 in. long.
- Wrap each oyster with a half strip of bacon and skewer with the “seam” facing the bottom of the skewer. Repeat this process with two more bacon-wrapped oysters. The “seam” of the last oyster (making the total on each skewer four) should be facing the top of the skewer. Refrigerate until ready to serve. Can be done up to 1 day in advance.
For the sauce:
- Combine first 6 ingredients in a small saucepan and place over medium heat. Add 1/4 cup roasted garlic cloves, chopped. Reduce till syrup-like consistency is achieved.
- Add heavy cream and reduce by half. Reduce heat to low and slowly whisk in butter a piece at a time until fully incorporated.
- Strain and add remaining 1/4 cup roasted garlic and hold warm.
Final steps:
- Preheat oven to 450˚F or fire up the broiler. Lay skewers on a baking tray.
- Season with Creole seasoning. Bake/broil until oysters curl and bacon is cooked crispy. Drain on paper towels prior to plating.
- Spoon sauce on 4 plates, being sure to include roasted garlic cloves. Place one skewer per plate and top each with crispy Panko crumbs. Garnish with fried parsley.
