What's in Season: Autumn 2017
From the rich waters of the Chesapeake, to the vibrant city of Wilmington and the historic Brandywine Valley, across the fertile farmlands of Delaware and the Eastern Shore, to the seasonal harvest of...
This is the perfect season to revisit this classic dish!
Ingredients
SERVINGS: 2 Dozen
- 2 dozen medium-sized Maryland oysters, shucked
- 6 slices bacon, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 3 cups baby spinach, chopped
- 2 ounces cream cheese
- 2 ounces heavy cream
- ¼ cup shredded parmesan cheese
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- Panko bread crumbs
- Salt and pepper
Preparation
Render bacon and remove bits. Sauté onion and celery in some of bacon grease, season with salt and pepper. Add cream cheese and heavy cream, then sweat in spinach until just wilted. Remove from heat. Fold in parmesan and bacon bits. Add panko bread crumbs until mix holds together but is still creamy. While mixture cools, heat oven to 400°.
Once mixture is cooled spoon approximately 2 tablespoons onto each oyster to cover the shell edge shell. Place filled oysters on a sheet pan and heat in oven 5-6 minutes until oysters are bubbling. Remove sheet pan from oven and top each oyster with additional parmesan cheese. Return pan to oven and bake till parmesan has browned slightly, about 2 minutes. Serve with lemon.
Recipe from Chef Kelly Tribeck, The Red Roost, Quantico, Maryland.
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