There’s an app for that: Angels on Horseback

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I love oysters. I love the salty brininess they bring to food so much that I will order them almost every time I see them on a menu except during the summer months. Yes, I follow the “R” rule and only eat oysters during months containing the letter “R.” I am told this rule no longer applies but old habits die hard.

Oysters also remind me of Christmas and my father. One family tradition while growing up was to have oyster stew on Christmas Eve after coming home from Mass and prior to opening presents. A week later, I would tag along with my father on New Year’s Day when he would go up town to the local taverns to eat raw oysters. It is because of this that I often times associate oysters with the holidays.

The following recipe is a bit of twist on the classic hors d’oeuvre Angels on Horseback. Angels on Horseback are simply shucked oysters wrapped in bacon, skewered and then baked in an oven or grilled. They are often times served on toast.

In my revision of the classic hors d’oeuvre, I first fry the bacon crisp and then use the same pan to sauté the oysters in butter, white wine, and the liquor from the oysters along with scallions and garlic. I then serve them on toast points.

Here is what I do:

Ingredients

6 Tablespoons unsalted butter
2 Tablespoons finely chopped garlic
Baguette cut on the bias into 1″ thick slices
10 Slices bacon cut into thirds
3 Scallions, finely chopped
¼ Cup white wine
2 teaspoons lemon juice, plus wedges for serving
8 to 12 oysters, shucked, with juices reserved or ½ pint shucked oysters
Kosher salt and freshly ground black pepper, to taste
Roughly chopped parsley for garnish

Directions

Heat oven to 400° F. Melt 4 tablespoons butter in microwavable bowl. Brush baguette slices with the butter and arrange on a baking sheet. Bake about 10 minutes or until lightly toasted then set aside.

While baguette is toasting, cook bacon in a 12″ skillet over medium-high heat until crispy. Transfer bacon plate lined with paper towels to drain and set aside. Drain bacon grease from pan but do not wipe pan. (Bacon grease can be used for another use.) Melt remaining butter in the skillet and then add the garlic and scallions. Cook garlic and scallions until soft; about 3 minutes. Add wine, lemon juice, and oysters with their juices. Season with salt and pepper. Cook about three minutes until oysters begin to curl at the edges. Using a slotted spoon, transfer oysters to a bowl and cover with aluminum foil to keep warm. Continue to cook sauce until thickened and reduced by half. Spoon sauce, dividing evenly, over toast points. Top each point with an oyster and two or three reserved bacon pieces. Garnish with parsley and serve immediately.

Louisiana Oysters on the Half-Shell

I picked up some Louisiana Oysters today. I made a very quick and simple migonette sauce for them and Susan and I were in heaven. I wanted us to have at least three a piece so I picked up eight oysters just in case there was a bad one. We got lucky and all eight looked bright and smelled like the briny sea so we each got four.

Here’s the simple migonette sauce:

Ingredients

1 small shallot finely minced
2 Tablespoons rice vinegar
2 Tablespoons dry, acid white wine
1 Tablespoon chopped flat leaf parsley
Grind or two of fresh ground black pepper

Directions

Combine all ingredients in a small bowl and refrigerate an hour or two to allow the flavors to meld. Spoon over oysters and serve.