Thursday, June 14, 2012

I adore Nadia G - don't you? Or .... OYSTERS G_FELLER comin' up!

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:

Oysters G-Feller

  • 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


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.

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