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Oysters baked with Absinthe and Breadcrumbs


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#1 TheLoucheyMonster!

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Posted 15 November 2011 - 01:46 PM

Homeward Bound of Marin
Commonsense Kitchen's
Creative Ideas for Thanksgiving
Chef Tom Hudgens
OYSTERS BAKED WITH ABSINTHE, HERBS AND BREADCRUMBS
SERVES ABOUT 3 AS HORS D'OEUVRE

This recipe pays homage to a dish often on the menu at Camino restaurant in Oakland. The absinthe lends a
wonderful herbal note, and allure.

• 1 dozen fresh, live, medium-sized oysters, scrubbed well under cold running water
• 1 tablespoon olive oil, plus more for drizzling
• 1/4 cup finely diced shallot (1 large shallot)
• 1/2 small fennel bulb with fronds, tough stalks removed, diced finely (reserve fronds)
• 1 3/4 cups fine breadcrumbs from day-old white bread
• about 1/4 teaspoon salt, in all
• freshly ground pepper to taste
• pinch of hot red pepper flakes
• 1/4 cup finely chopped flat-leaf parsley
• about 2 tablespoons absinthe (or Pernod or ouzo or other anise-flavored spirit)
• about 2 cups rock salt (for baking oysters)
Open the oysters, discarding the top shell, and loosen each oyster from its bottom shell. Keep as much of
the oyster's natural liquid in the shells as possible. Line a sheet tray with a damp kitchen towel, place the
opened oysters on the tray, cover with wax paper or plastic wrap, and refrigerate until serving time.
To make the crumb topping, heat a wide skillet over a medium-high flame. Add a tablespoon of olive oil,
then add the shallot with a pinch of salt. Sauté the shallot in the oil for a minute, until it begins to soften.
Add the fennel to the skillet with a pinch of salt, sautéing until the fennel and shallot have lost their crunch,
about 6 to 7 minutes. Add the breadcrumbs to the skillet, tossing to combine with the vegetables. Let the
bread toast slightly in the skillet, then transfer the mixture to a large bowl. Add salt and pepper to taste,
along with the red pepper flakes, chopped fennel fronds, and parsley. If you're not baking the oysters right
away, let the breadcrumb mixture cool, then cover it and refrigerate. Close to serving time, sprinkle the
absinthe over the mixture, tossing to combine. Taste the mixture for seasoning, adding more salt, pepper,
or red pepper if necessary—it should taste lively, herbaceous, and well-seasoned.
Heat the oven to 450 degrees. Scatter the rock salt over a large baking sheet with a ½-inch lip—the rock
salt helps distribute the heat, but also helps keep the oysters steady. Place the oysters atop the rock salt,
allowing at least ½ inch of space around each oyster. Top each oyster with about 1 1/2 tablespoons of the
crumb mixture. Drizzle a little olive oil over the oysters, place in the oven, and bake until the topmost
crumbs are golden brown and the oysters are just heated through, about 6 to 7 minutes. Remove from the
oven and serve immediately, with small spoons to get every bit of crumbs.


LINK to source

and LINK to pdf which also includes the following:

GOLDEN BEET SOUP WITH CRÈME FRAICHE
DELICATA SQUASH WITH WARM SPICES AND MUSHROOM-RICE
STUFFING
BRUSSELS SPROUTS WITH BROWN BUTTER AND CHESTNUTS
PUMPKIN SEED PANNA COTTA
COMPOTE OF POACHED PEARS AND PERSIMMONS
SALTED ALMOND BRITTLE

#2 Derrick

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Posted 15 November 2011 - 01:47 PM

Sounds yummy!
"Reality is a crutch for people who can't enjoy absinthe."

#3 Absomphe

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Posted 15 November 2011 - 01:54 PM

:dribble:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#4 Gwydion Stone

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Posted 15 November 2011 - 02:36 PM

That's basically Oysters Rockefeller. I only say "basically" because the original Antoine's recipe is a secret.

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#5 Père Ubu

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Posted 15 November 2011 - 02:40 PM

The original recepie would benefit by switching from herbsaint to NO.

Now I just need to watch out for angry boxers. :)

#6 Ron

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Posted 15 November 2011 - 03:07 PM

Oysters? Don't care much for them.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#7 Joe Legate

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Posted 15 November 2011 - 03:18 PM

Oyster? Happy to try to eat my weight of them. :dribble:

#8 Père Ubu

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Posted 15 November 2011 - 04:46 PM

Your weight in Oysters Rockefeller would require a hefty bank account. :)

Maybe you persuade them to use Ridge instead. :)

#9 Absomphe

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Posted 15 November 2011 - 05:33 PM

Indeed!

I think Ridge would be an excellent choice for what may be my favorite dish on the face of this or any other planet.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#10 TheLoucheyMonster!

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Posted 15 November 2011 - 05:34 PM

Maybe you persuade them to use Ridge instead. Posted Image

Indeed!

#11 thegreenimp

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Posted 15 November 2011 - 05:59 PM

The original recepie would benefit by switching from herbsaint to NO.

Now I just need to watch out for angry boxers. :)


I don't think I'll be using these in the kitchen. :devil:

Posted Image
At the close of the day drink an Herbsaint Frappé,...Legendre Herbsaint, always served when absinthe is called for.
The History of Legendre Herbsaint

#12 LeRoy

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Posted 15 November 2011 - 06:15 PM

Oysters? Don't care much for them.


Especially right off the grill.

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#13 Ron

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Posted 15 November 2011 - 06:30 PM

Yeah, I especially don't like them right off the grill.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#14 Joe Legate

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Posted 15 November 2011 - 08:00 PM

'Probably don't like them shucked fresh out of the ocean, either.

#15 Ron

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Posted 15 November 2011 - 08:59 PM

Terrible, those.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#16 Père Ubu

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Posted 15 November 2011 - 09:26 PM

I forgot we had Rocky Mountain people here. For us coastal types, oysters come out of the gulf, not from between the legs of a ......... :)

I guess the same recipe could be used with the Rocky Mountain variety.

#17 Ron

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Posted 15 November 2011 - 11:17 PM

My sister has spent the last week down at a friend's beach house on the Gulf. She texted me tonight that they ate 4 dozen oysters at $5 per dozen.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#18 Père Ubu

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Posted 16 November 2011 - 05:02 AM

After an 'experience', I prefer the cooked variety. Unless I'm right next to a trustworthy source, like your sister seems to be. My only trusty source is Dragos in Meterie, LA.

Just thought that a quick dip in absinthe would add flavor and safety. Hmm.

#19 Absomphe

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Posted 16 November 2011 - 05:45 AM

The only way to score oysters for five bucks a dozen, up here, is to buy 'em on the Lummi rez.

Sometimes, they're even cheaper than that, and despite being absolutely Absompheszed™ (no yearlings, those), they're surprisingly melt-in-your-mouth delicious. When we're really lucky, we can get 'em for about five bucks a bucket.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#20 Gwydion Stone

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Posted 16 November 2011 - 08:46 AM

After years of disliking oysters prepared all sorts of ways (I'm always up for trying a new variation, just in case) it turned out my favorite way of eating them was the way I expected I'd absolutely loathe and put off until unavoidable: raw.

Maker of Marteau Absinthe
Master Distiller, Gnostalgic Spirits Distillery
www.absinthemarteau.com
Confessions of an Absinthiste


#21 Père Ubu

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Posted 16 November 2011 - 09:17 AM

I guess location would make NW Washington a good place for them critters. I didn't know they grew so far north. No hot, polluted, and over fertilized gulf waters to make them go bad.
Good, fresh, raw oysters with a little Tabasco and lime, mmm mmm good.

#22 Gwydion Stone

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Posted 16 November 2011 - 10:58 AM

We have tons of oysters up here.

Maker of Marteau Absinthe
Master Distiller, Gnostalgic Spirits Distillery
www.absinthemarteau.com
Confessions of an Absinthiste


#23 Père Ubu

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Posted 16 November 2011 - 11:12 AM

Those are some oysters y'all have. :thumbup:



Absomphe to respond in 3, 2, 1, .....

#24 Julie Legate

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Posted 16 November 2011 - 06:54 PM

It is time to go to the coast. I'm in need of a serious PNW food orgy. Oh, Vanessa??????
I am the wood nymph.

#25 baubel

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Posted 16 November 2011 - 07:06 PM

The only oysters I indulge in.

A little technological fix to a spiritual problem.


#26 Ron

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Posted 17 November 2011 - 05:06 PM

Damn. She's at it again. Sister texted me photos of their oysters tonight. Baked with Greuyere, gouda, horseradish and BACON!
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#27 Ron

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Posted 17 November 2011 - 05:07 PM

"The Log" - half dozen of every style of oyster they serve (40pcs) brought out on a piece of driftwood. No, really.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#28 Vanessa

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Posted 17 November 2011 - 05:40 PM

It is time to go to the coast. I'm in need of a serious PNW food orgy. Oh, Vanessa??????


Yes, Ma'am. I'm on it!
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#29 Ambear

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Posted 17 November 2011 - 06:28 PM

Damn. She's at it again. Sister texted me photos of their oysters tonight. Baked with Greuyere, gouda, horseradish and BACON!


WUT :blink:
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#30 Blue Star

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Posted 17 November 2011 - 06:32 PM

It is time to go to the coast. I'm in need of a serious PNW food orgy. Oh, Vanessa??????


Yes, Ma'am. I'm on it!


Headed to Long Beach, Washington, for Thanksgiving with the 'rents: turkey, local cranberries, and Willapa Bay oysters...

Imbibing and distilling!

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