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Andersons' Baked Oysters

Chef landerson501 | Restaurant

Andersons' Baked Oysters come from my own recipe created and named for the fondness of seafood that was handed down to me by my father, Hugh, Jr. . I came home from school one afternoon and Dad was a...  (more)

  • Serves: 10
  • Vegetarian: ---
  • Preparation Time: Approximately 30 minute
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Appetizers
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 2 tablespoons butter
      1 tablespoon all-purpose flour
      1 cup whipping cream
      8 ounces, chopped applewood-smoked bacon
      4 cups, thinly sliced leeks, white and pale green parts, only
      1 cup, finely chopped celery
      1 bay leaf
      1/8 teaspoon cayenne pepper
      2 tablespoons dry, white wine
      2 tablespoons, grated Pecorino-Romano cheese


    1. Melt butter in a small skillet over medium heat. Add flour; whisk 2 minutes
      Add cream slowly and whisk until mixture thickens, slightly. Remove from heat.
      Saute bacon in a heavy, large skillet over medium heat until crisp
      ( about 6 minutes). Drain bacon. Discard all but 2 tablespoons drippings from the skillet. Add leeks, celery, bay leaf and cayenne pepper to skillet and saute over
      medium heat until vegetables are soft (about 12 minutes). Add wine and cook until absorbed, about 15 seconds.
      Add cream mixture and bring to a simmer. Stir until leek mixture thickens slightly.
      Stir in bacon and cheese. Season with salt and pepper (this may not be necessary if using store-bought, seasoned breadcrumbs).
      *This can be made 1 day ahead, cover and refrigerate

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