This is essentially a baked gulf oyster dish with House made pimento cheese, or whatever your preference of pimento cheese. Braised collard greens, bacon, and fried shallots. The dish is inspired by the classic Oysters Rockefeller. I just change up a few of the ingredients to make it a bit more close to "southern."
Pimento Cheese Recipe:
2 cups grated English white cheddar
2 cups grated Gruyere
1 cup small diced roasted red bell pepper, skin removed
1 cup mayonnaise
1 teaspoon of your favorite hot sauce
Salt and pepper to taste
Combine all ingredients in mixing bowl and incorporate.
Braised Collard Greens:
3 bunches of fresh collard greens, cleaned and stemmed
1lb apple wood smoked bacon, diced into large cubes
1 Large yellow onion, rough chopped
In a large pot caramelize onions and bacon. Add cleaned collards to pot and cover with chicken stock. Bring to a boil, and then reduce to a simmer until greens are tender. This will take at least 2 hours. Pull off heat and reserve.
1lb apple wood smoked bacon, sliced thinly, and small diced
Render bacon in sauté pan till nice and crispy. Reserve for
3 large shallots, thinly sliced
1 cup all purpose flour, seasoned with salt and pepper
1 cup buttermilk
You will need a fryer or pot of peanut oil at 350 degrees to fry shallots.
Soak shallots in buttermilk a few minutes prior to frying. After they've soaked in buttermilk, drain them and dredge them in the seasoned flour. Add shallots to hot oil and fry until golden brown, 2-3 minutes. Drain on paper towels and reserve.
To build our Rockefellers:
Preheat an oven to 400 degrees. You will need 2 dozen shucked gulf oysters still in shell. Place a tablespoon of braised collard greens on top of oyster in shell. Next, place a teaspoon of pimento cheese, followed by some of the crispy bacon bits. Bake in oven for 10 minutes. Once they come out, place your fried shallots on top of the oysters. A nice presentation is to serve them on a bed of rock salt. Enjoy!
Noon Cooking - April 19, 2012
1720 Valley View Drive