Sometimes, Artichoke Hart sees something in a kitchen store, flea market, or vendor market that piques his interest; a new utensil, cooking tool, or a serving platter that would allow for a unique presentation. Often, it would inspire a snack or a meal, like this pottery piece he found at an outdoor vendor market. It seemed ideal for a small shellfish; oysters came to mind. And with the deep design, Oysters Rockefeller seemed ideally suited.
Five fresh rock oysters
small batch of spinach
2 rashers of bacon (or slab of pancetta)
1 tbsn lemon juice
1/2 onion, chopped finely
1/4 cup of butter
1/4 cup grated Romano cheese (or substitute)
1 cup kosher salt (sea salt)
dash of pepper
Shuck oysters and leave meat in large half of shell. Place on ice while working.
- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.
- Spread kosher salt into an ungreased baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2-1/2 teaspoons spinach mixture.
- Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
Although traditionally, oysters would be served on the salt bed, in this case, Hart used his fancy new dish… just for fun. A quick snack for two people.