Bourbon House 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.
- 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 the butter.
- Add the red pepper, red onion and jalapeño, and sweat the vegetables until they soften.
- Add the tasso and sauté to heat thoroughly.
- Add the tomatoes and cook until they start to break down a bit, then stir in the thyme.
- 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).
Cook/Prep: 1 hr 30 min | Serves: 4
Recipe courtesy of Bourbon House and Culinary Concierge Magazine.
Recipe and photo used with permission from: Louisiana Seafood Commission.