- Yield: 24 ea. (6 servings of 6 per order)
Spanish Oysters Casino
Recipe courtesy of Santiago "Jimmy" De La Cruz, Executive Chef, The Woodlands Country Club Palmer Course
- Pacific whole oysters - 2 dozen, 3-4 inches, shucked, liquor (oyster juice) and reserve one shell to use for vessel
- Spanish Chorizo Compound Butter Mix
- hard Spanish chorizo - 1 cup, small diced
- unsalted butter - 2 sticks, room temperature
- shallots - 1 Tbsp., finely chopped
- red bell pepper - 1 Tbsp., small diced
- garlic - 1 tsp., minced
- parsley - 1 tsp., chopped
- lemon juice - 1 tsp.
- cayenne or Tabasco sauce - pinch, to taste
- salt - to taste
- Parmesan Bread Crumble Topping
- breadcrumbs - 1 cup, fine
- parmesan cheese - 1/2, grated
- clarified butter - 1/2 cup, warm (Chef’s note: If mixture is too dry, add a bit more butter.)
- half limes - 4 ea., seared
- rock salt - 4 cups
- flat Italian parsley or mini celery leaves - to taste
- Heat oven to 375° F.
- Place the reserved oyster shells on a large sheet pan and place 1 oyster inside of each. Spoon a small amount of oyster liquor (oyster juice) onto each oyster. Top with 1 tablespoon of the flavored butter. Bake until bubbly and firm, about 12-15 minutes.
- Remove the oysters from the oven and top each with 1 tablespoon of toasted parmesan breadcrumbs.
Procedure for the Compound Butter
- In a bowl, using a rubber spatula, cream together the chorizo, butter, shallots, pepper, garlic, parsley, salt, lemon juice and cayenne or tabasco to taste and reserve.
Procedure for the Bread Crumble
- In a bowl, using a rubber spatula, mix all ingredients together.
- Then put on a baking sheet, spread out evenly and toast in oven until golden brown.
- Save for later to top the oysters for texture and garnish.
- Spread 1/4-inch rock salt on 6 plates to serve the oysters (can also be served on a platter for a buffet style service).
- Place 6 baked oysters firmly in the rock salt on each plate or on a platter.
- Garnish with seared lime and Italian parsley or celery leaf. Serve immediately.