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.
2 ounces unsalted butter
2 red peppers, minced
2 red onions, minced
1 jalapeño pepper, seeded and minced
2 1/2 pounds tasso, finely ground
2 tomatoes, peeled, seeded and finely diced
2 teaspoons fresh thyme, chopped
2 cups white wine
1/2 cup all-purpose flour
3/4 cup oyster liquor
2 tablespoons heavy cream
1 ounce parmesan cheese, grated
Salt, black pepper and crushed cayenne pepper to taste
French breadcrumbs to cover each oyster
2 dozen fresh Louisiana oysters on the half-shell
Melt the butter over high heat in a large sauté pan, being careful not to brown
Add the red pepper, red onion and jalapeño, and sweat the vegetables until they
Add the tasso and sauté to heat thoroughly.
Add the tomatoes and cook until they start to break down a bit, then stir in
Add the white wine, and stir to deglaze the pan.
Add the flour and mix well to incorporate, then reduce the heat to medium and
cook for about 5 minutes.
Add the oyster liquor and cook for about 10 minutes.
Add the cream and grated parmesan cheese.
Adjust the seasoning to taste with salt, black pepper and crushed cayenne pepper.
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).
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: the Louisiana Seafood Commission.