Chefs Allison Vines-Rushing and Slade Rushing
of Jack’s Luxury Oyster Bar
– New York, NY
Adapted by StarChefs
Yield: 4 Servings
- 2 – 3 pieces thinly sliced bacon
- 1 pound unsalted butter
- 3 bunches fresh spinach, de-stemmed, washed and dried
- 1 bunch watercress, de-stemmed, washed and dried
- 2 cloves garlic, peeled and crushed
- salt and freshly ground pepper, to taste
- 1 lemon, thinly sliced
- 12 medium-sized oysters, shucked
- 1 stick licorice root
For bacon chips:
Preheat oven to 350°F. Cut bacon strips into 4 or 5 diamonds
each (12 total). Place on a sheet pan, then place another sheet
pan directly on top of bacon pieces. Bake until brown and crisp,
about 10 minutes. Place chips on paper towel to dry.
For spinach and watercress garnish:
Heat ¼ pound of butter in a deep skillet over medium high
heat until browning and foamy. Add spinach, watercress and garlic,
and season well with salt and pepper. Cook until the greens are
just wilted, about 4 minutes. Let cool, then drain off butter,
remove garlic, finely chop and return to pan.
For beurre fondue:
Cut remaining butter into 1inch cubes. Heat 2 Tablespoons water
in a small saucepan until simmering; reduce heat and add in butter
pieces, one by one, whisking constantly until mixture is smooth
and thickened. Turn off heat, add lemon slices and steep for about
5 minutes. Season with salt to taste.
Heat beurre fondue to simmering. Warm the spinach mixture and
place in 3 neat piles on 4 plates. Poach oysters in simmering
beurre fondue just until they are warm and edges begin to curl
slightly, about 10 seconds. Place an oyster on each pile of greens.
Pour a bit of beurre fondue over each oyster. Top each with a
bacon chip. Finely grate licorice root on top and serve.
A crisp, minerally white wine such as the Baumand Clos du Papillon