Print Recipe

Bourbon House Oysters Fonseca

Oysters Fonseca

At Bourbon House, the Oysters Fonseca are served on a bed of rock salt mixed with dried chile peppers and black peppercorns in French roasting pans.

Ingredients



Instructions

  1. Melt the butter over high heat in a large sauté pan, being careful not to brown the butter.
  2. Add the red pepper, red onion and jalapeño, and sweat the vegetables until they soften.
  3. Add the tasso and sauté to heat thoroughly.
  4. Add the tomatoes and cook until they start to break down a bit, then stir in the thyme.
  5. Add the white wine, and stir to deglaze the pan.
  6. Add the flour and mix well to incorporate, then reduce the heat to medium and cook for about 5 minutes.
  7. Add the oyster liquor and cook for about 10 minutes.
  8. Add the cream and grated parmesan cheese.
  9. Adjust the seasoning to taste with salt, black pepper and crushed cayenne pepper.
  10. Remove the filling from the heat and allow to cool. Spoon the filling into a pastry bag fit with a medium star tip, and pipe onto fresh Louisiana oysters on the half-shell (about 1/2 to 1 ounce per oyster).
  11. Top the oysters with breadcrumbs and roast in a 400 degrees F oven until the oysters start to bubble underneath the topping, and the breadcrumbs are toasted (about 12-14 minutes).


Cooking/Prep Time: 1 hour 30 minutes | Serves 4

Recipe courtesy of Bourbon House and Culinary Concierge Magazine.

Recipe and photo credit: Louisiana Seafood Commission.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.