Smoked Absinthe Oyster Rockefeller Recipe
Absinthe creamed spinach, North Country bacon, buttered panko, parmesan
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Ingredients
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Oysters
Creamed Spinach Mixture
Topping
Method
Preparation of Oysters
- 1
Shuck Oysters
Carefully shuck the fresh oysters and place them on a baking sheet. Make sure to retain the oyster liquor.
- 2
Preheat Smoker
Preheat your smoker to 225°F (107°C) and prepare it for cooking with your choice of wood for smoking.
Creamed Spinach Mixture
- 3
Cook Bacon
In a skillet over medium heat, cook the North Country bacon until crispy. Remove and drain on paper towels. Chop into small pieces.
- 4
- 5
Add Spinach
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes.
- 6
Combine Ingredients
Stir in the heavy cream, cooked bacon, nutmeg, salt, and black pepper. Allow the mixture to simmer for 5 minutes until slightly thickened.
- 7
Add Absinthe
Remove from heat and stir in the absinthe until well combined.
Topping & Assembly
- 8
Prepare Breadcrumb Topping
In a bowl, mix together the melted butter, panko breadcrumbs, and grated Parmesan cheese until well combined.
- 9
Assemble Oysters
Spoon the creamed spinach mixture generously over each shucked oyster.
- 10
Add Breadcrumb Topping
Top each oyster with the breadcrumb mixture evenly.
- 11
Smoke Oysters
Place the assembled oysters in the smoker and smoke for about 15-20 minutes, or until the topping is golden brown and crispy.
Serving
- 12
Serve
Remove the oysters from the smoker and let them cool for a few minutes. Serve warm as an appetizer.
