Ok look, people. If you're not watching Nadia G ("Bitchin' Kitchen" on the Cooking Channel) you're missing out on one of life's primo experiences. Yeah.
You just can't beat the "Breakup Bonanza" episode. Here's a taste: "In this episode we learn how to successfully sever a relationship with a dinner custom-made for dumping. Your soon-to-be-ex is going to get served... a sweet fig & pesto salad with an aged-balsamic reduction; a juicy Hawaiian burger with spicy chipotle mayo; and tender peanut-butter-banana fritters."
Did I mention that with every episode you also get free relationship advice? Yeah. Take it.
Ok, here's what made me want to clue you in today: the recipe for Oysters G-Feller. YUMMERS. Are you ready for this? It's heaven on the half shell. Here it is, enjoy:
http://www.cookingchanneltv.com/recipes/nadia-g/oysters-g-feller-recipe/index.html
Oysters G-Feller
SAUCE:
OYSTERS:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup finely grated Parmigianno
- 1/8 teaspoon freshly gratednutmeg
- 1/2 teaspoon sea salt
- Freshly cracked pepper
- 1 cup baby spinach, julienned
- 1/2 cup finely diced pancetta
- 1 cup rock salt
- 1 dozen Malpeque oysters, shucked
- 1/2 cup finely grated Parmigianno
- 1/2 cup panko
- 2 tablespoons extra-virgin olive oil
DIRECTIONS
For the sauce: Heat a pan over medium heat and melt the butter. Add the garlic and fry until golden, about 1 minute. Add the cream, and then turn the heat down to medium-low. Keep stirring until the cream begins to steam; do not let boil. Add the Parmigianno, nutmeg, salt and some pepper, and stir until the cheese is melted and the sauce is thick; do not let boil. Add the spinach and stir until wilted. Remove from the heat.
For the oysters: Preheat the oven to 450 degrees F. Heat a pan over medium-high heat. Add the pancetta and renderuntil crispy. In a baking tray, lay down a bed of rock salt and place the oysters in their half shells atop the rock salt to stabilize them. Add 1 tablespoon of sauce per oyster. Sprinkle with the pancetta, Parmigianno, panko and drizzlewith the olive oil. Bake until golden and bubbling, about 10 minutes.
For the oysters: Preheat the oven to 450 degrees F. Heat a pan over medium-high heat. Add the pancetta and renderuntil crispy. In a baking tray, lay down a bed of rock salt and place the oysters in their half shells atop the rock salt to stabilize them. Add 1 tablespoon of sauce per oyster. Sprinkle with the pancetta, Parmigianno, panko and drizzlewith the olive oil. Bake until golden and bubbling, about 10 minutes.
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