Best Hog Island Oysters Casino With Peppers And Bacon Recipes

Oysters Casino with Red Bell Peppers, Chili and Bacon image

Provided by Tyler Florence

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 13

4 strips bacon
1 stick unsalted butter, at room temperature
2 cloves garlic, minced
1/4 cup roughly chopped shallots
1/4 cup roughly chopped red bell pepper
1/4 cup roughly chopped celery
2 sprigs fresh oregano, leaves picked
2 sprigs fresh thyme, leaves picked
2 teaspoons lemon zest and juice
1/4 teaspoon dried red chili flakes
Kosher salt and freshly ground black pepper
1 dozen large (approximately 4 inches) West Coast oysters on the half shell
1/4 bunch flat-leaf parsley, finely chopped for garnish

Steps:

Preheat oven to 425 degrees F.
Lay bacon out on a roasting pan in a single layer and bake for 10 minutes until just crispy - remember they will be going back into the oven with the oysters so you don't want to finish the bacon just yet. While the bacon is cooking, place the butter, garlic, shallots, bell pepper, celery, lemon zest and juice, oregano, thyme, and chili flakes in a food processor; pulse until well combined, but still has texture. Season with salt and pepper, to taste.
Remove bacon from oven and cut up into pieces. Lay oysters in their half shells out on a large roasting pan in a single layer (you can use rock salt or a sheet of crumpled foil to steady them). Place 1 tablespoon of the casino butter mixture on top of each oyster and place a piece of bacon on each. Bake oysters in the hot oven until bubbly, approximately 10 to 12 minutes. Finish with finely chopped, fresh flat-leaf parsley and serve.

Oysters Casino image

Provided by Martha Stewart

Number Of Ingredients 11

4 slices bacon, chopped
1/2 cup (1 stick) unsalted butter
1/2 cup minced shallots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Large pinch of cayenne pepper
Rock salt
2 dozen small (3 to 4 inches long) Pacific oysters on the half shell
Minced fresh flat-leaf parsley, for garnish

Steps:

Preheat oven to 400 degrees. In a small skillet, cook bacon until almost crisp. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
Place the butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined, about 20 seconds.
Spread 1/4 inch rock salt on a rimmed baking sheet and bake for 8 minutes.
Place oysters firmly in the hot rock salt. Place 1 tablespoon of the butter mixture on each oyster; top each with bacon. Bake oysters until bubbly, about 12 minutes. Do not overcook. Sprinkle with parsley and serve immediately.

Hog Island Oysters Casino with Red Bell Peppers and Bacon image

Provided by Tyler Florence

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

4 strips bacon
1 stick unsalted butter, at room temperature
2 cloves garlic, minced
1/4 cup roughly chopped shallots
1/4 cup roughly chopped red bell pepper
1/4 cup roughly chopped celery
2 teaspoons lemon juice
2 sprigs fresh oregano, leaves picked
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
24 medium-sized (approximately 4 inches) West coast oysters on the half shell
1/4 bunch flat-leaf parsley, finely chopped for garnish

Steps:

Preheat oven to 400 degrees F.
Lay bacon out on a roasting pan in a single layer and bake for 10 minutes until just crispy - remember they will be going back into the oven with the oysters so you don't want to finish the bacon just yet. While the bacon is cooking, put the butter, garlic, shallots, bell pepper, celery, lemon juice, oregano, and cayenne pepper in a food processor; pulse until well combined, but still has texture. Season with salt and pepper, to taste.
Remove bacon from oven and cut each slice into 6 so you have a total 24 pieces. Lay oysters in their half shells out on a large roasting pan in a single layer. Place 1 tablespoon of the casino butter mixture on top of each oyster and place a piece of bacon on each. Bake oysters in the hot oven until bubbly, approximately 10 to 12 minutes. Finish with finely chopped, fresh flat-leaf parsley and serve.