COOKIN’ WITH CAPE FEAR: Oysters Casino

Feel like gamblin’ with some oysters? Now we’re not talking about eating one that’s been out of the water for a week or anything like that. We’re talking oysters casino! Student chef Pat Green shows us how to whip some up this week as we’re Cookin’ with Cape Fear.

Oysters Casino

Yield: 36 Oysters

Ingredients:

Bacon, sliced 4
Onion, minced 1 oz.
Red bell pepper, minced 1 oz.
Green bell pepper, minced 1 oz.
Whole butter 6 oz.
Lemon juice 1 Tbsp.
Worcestershire sauce 2 tsp.
Tabasco sauce TT
Oysters, on the half shell 36
Fresh bread crumbs 2oz.

Method of Preparation:

1. Fry the bacon until well done. Drain the fat, reserving 2 tablespoons.
2. Sauté the onion and bell peppers in the bacon fat until tender; remove from the heat and cool.
3. Combine 4 ounces of the butter with the lemon juice, Worcestershire sauce, Tabasco sauce, bacon pieces and sautéed vegetables and chill.
4. Open the oysters, leaving the meat in the bottom of the shell. Top each oyster with 1 teaspoon of the seasoned butter.
5. Melt 2 ounces of butter in a sauté pan and toss the bread crumbs in the butter. Top each oyster with a portion of the bread crumbs.
6. Bake at 400 degrees Fahrenheit until brown and bubbling, approximately 10 minutes. Serve immediately.