Snuff Mill Carpet Bagger Oysters

Ingredients

SERVINGS: Makes 12

12 freshly shucked oysters, medium size
4 cups panko bread crumbs
1 cup all-purpose flour
2 cups egg wash
salt and pepper to taste
3 slices double smoked bacon, cooked
1 ounce Roquefort cheese
3 ounces rare cooked filet mignon or other tender beef cut
2 ounces jalapeno ranch dressing
sriracha hot sauce to taste

Preparation

Set up a breading station with flour first, egg wash then panko. Dredge the oysters in the flour, followed by the egg wash and finally the panko. Lay out on a baking sheet for frying. In corn or peanut oil, fry the oysters until crispy and golden, about 1 minute. Assemble by putting a small bit of ranch in the bottom of the shell. (If you keep the oyster shells from shucking, they make great presentation pieces.) Then add the hot oyster. Thinly shave a piece of the beef and put atop the oyster. Next, put an inch long slice of bacon on top of the beef. Next, add a few crumbles of the Roquefort. Lastly, drizzle some more of the ranch and finish with a tiny dot of sriracha. Garnish with a peppery green like watercress or arugula and serve immediately.

Perfect Partners: Snuff Mill Restaurant

Local foodie veterans join forces to open Snuff Mill Restaurant, a farm-to-table steakhouse, butchery and wine bar that celebrates the bounty of the Brandywine Valley.