• 10/9 Moldy Cheese Day - 3

    From Dave Drum@1:3634/12 to All on Mon Oct 7 17:53:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tony Mandola's Oysters Roquefort
    Categories: Seafood, Cheese, Greens, Sauces, Dairy
    Yield: 1 servings

    MMMMM--------------------------SPINACH-------------------------------
    2 tb Unsalted butter
    1 Shallot; fine chopped
    1 1/2 lb Fresh chopped spinach
    1/2 ts Ground black pepper

    MMMMM------------------------WHITE SAUCE-----------------------------
    3 tb Butter
    4 tb Flour
    1/2 ts Salt
    1 c Half & Half

    MMMMM----------------ROQUEFORT+OYSTER CREAM SAUCE---------------------
    1 c Heavy whipping cream
    8 oz Crumbled Roquefort Cheese
    24 Raw oysters

    FOR THE SPINACH MIXTURE: Warm a sautee pan over medium
    heat with the butter. Add all ingredients together and
    cook until spinach is soft and wilted. Set mixture aside
    in a strainer to let liquids drain.

    FOR THE WHITE SAUCE: Melt the butter over medium heat
    and add the flour. Stir together and cook for about 2
    minutes to make a blonde roux. Slowly add the Half and
    Half a little at a time. Stir the mixture until it
    begins to softly bubble and is smooth and thick.

    Mix the drained spinach mixture into the white sauce.
    Set aside until needed. This mixture will be what you
    put on the bottom of the dish to top with the oysters
    and Roquefort cheese mixture in the next step.

    FOR THE ROQUEFORT AND OYSTER CREAM SAUCE Warm a saute
    pan over medium heat. Add the whipping cream and let it
    warm but not boil. Add the Roquefort cheese and stir to
    melt in and incorporate.

    Once the mixture is warm and creamy add all of the
    oysters and stir to cover the oysters with the sauce.
    Cook the oysters until warm, about 2 minutes.

    ASSEMBLY Cover the bottom of casserole dish large enough
    to hold 24 oysters with the creamed spinach as a base
    layer.

    Cover the base layer with the Roquefort and Oyster Cream
    Sauce.

    Top the dish with 3 ounces of crumbled Roquefort Cheese.

    Place dish under a broiler until all cheese is melted
    and the dish is bubbling warm.

    Courtesy of Tony Mandola's Restaurant in Houston, TX

    RECIPE FROM: https://www.goodtaste.tv

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