Silky Sicilian Penne

 

One Pan Beef Enchiladas Verdes

 

Rosemary Demi-Glace Pork Chops

 

Oysters with Sherried Garlic Butter

 

6 tablespoons salted butter (3 ounces), divided

3 large garlic cloves, grated (about 2 teaspoons)

1/2 cup dry sherry

1 1/2 teaspoons sherry vinegar

3 tablespoons chopped fresh flat-leaf parsley, plus more for serving

2 dozen oysters on the half shell 

Lemon wedges, for serving

Preheat your grill for medium-high heat (400°F to 450°F).

Melt 3 tablespoons butter in a small skillet over medium-high. Add garlic; cook, constantly stirring, 30 seconds. Carefully add sherry and vinegar; cook, occasionally stirring, until reduced to about 1/4 cup, 8 to 10 minutes. Reduce heat to low. Add remaining three tablespoons of butter, stirring until butter melts. Stir in parsley.

Arrange oysters on a rimmed baking sheet; top each oyster with a scant one teaspoon butter mixture. Place oysters on unoiled grates and grill, covered, just until oyster juices begin to bubble vigorously, 3 to 4 minutes. Serve warm with parsley and lemon.

Oysters Kilpatrick

2 tablespoons Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
1 to 2 dashes Tabasco sauce
2 slices bacon
12 to 24 oysters, shucked

In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined.  Remove from the heat and set aside.

In a frying pan, cook the bacon slices until crispy.  Transfer to a paper towel to drain.  Once cooled, dice the bacon and set aside.

Place the oven shelf in the topmost position under the broiler and set the oven to broil. On a baking sheet, using aluminum foil, create pockets for the oyster shells to sit in without toppling over.

Arrange the shucked oysters in the foil pockets.  Top each oyster with a spoonful of sauce.  Scatter each with diced bacon.

Broil for 50 to 60 seconds, watching carefully.  Arrange on a serving platter and enjoy. 

Oysters Rockefeller

Ingredients

48 fresh, unopened oysters

1 ½ cups beer

2 cloves garlic

7 black peppercorns

seasoned salt to taste

½ cup butter

1 onion, chopped

1 clove garlic, crushed

1 (10 ounce) package frozen chopped spinach, thawed and drained

8 ounces Monterey Jack cheese, shredded

8 ounces fontina cheese, shredded

8 ounces mozzarella cheese, shredded

½ cup milk

2 teaspoons salt, or to taste

1 teaspoon ground black pepper

2 tablespoons fine bread crumbs

Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool.

Preheat the oven to 425 degrees F (220 degrees C.)

Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.

Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach,

Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper.

Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes