Chef Ben Thibodeaux
Serves 4 appetizers or 2 entrees
16 shucked large Gulf oysters
8 strips of bacon
4 – 6”rosemary skewers, leaves removed from the bottom 4 inches
Creole seasoning to taste
2 T Panko breadcrumbs
In a 300˚ oven, render bacon slices on a baking sheet until medium well (pliable but not crispy) for about 15 minutes. Drain fat and allow to cool thoroughly.
Once cool, cut each strip in half, leaving 16 pieces about 3 inches long. Wrap each oyster with a half strip of bacon and skewer with the “seam” facing the bottom of the skewer. Repeat with two more bacon-wrapped oysters. The “seam” of the last 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:
1 C white wine
3 T rice wine vinegar
1 T chopped shallots
1 spring fresh thyme
¼ T black peppercorns
½ t salt
¼ C heavy cream
1 lb whole butter, unsalted, diced
½ C roasted garlic cloves
Combine first 6 ingredients in a small saucepan and place over medium heat. Add ¼ C 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 ¼ C roasted garlic and hold warm.
Preheat oven to 450˚, 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 leaves.