By SCOTT CHERRY Restaurant Critic on Apr 2, 2012, at 10:55 AM Updated on 4/02 at 10:58 AM
TABLE TALK
Chef-proprietor Justin Thompson has scheduled a benefit opening 6-10 p.m. Thursday for his new Tavolo Italian Bistro, 427 ...
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Bodean Seafood Market, 3376 E. 51st St., is running a special on Gulf oysters. These plump oysters will sell for $5.99 a dozen through Tuesday, unless they sell out earlier. Regular price is $8.99 a dozen. Those who want to buy in volume can get 100 oysters for $41.
Gulf oysters are good for grilling, to make dishes such as Oysters Rockefeller or by themselves with horseradish and a little cocktail sauce.
A recipe from Bodean executive chef Tim Richards for Oysters Rockefeller, published last month by the World's food writer, Nicole Marshall Middleton, follows.
The restaurant side of Bodean has changed over its draft system to accommodate the "perfect pint" of Guinness.
With the help of our friends at Guinness we changed over our complete draft system to accommodate the "Perfect Pint".
Bodean is serving Guinness in a 20-ounce Imperial Tulip glass for $6.
OYSTERS ROCKEFELLER
12 each shucked gulf oysters
1 teaspoon minced shallot
1 teaspoon minced garlic
1 ounce Pernod (anise liqueur)
5 ounces heavy cream
3 slices bacon, chopped
1 cup packed spinach
1/4 cup Parmesan cheese
Salt and pepper to taste
1. In a heavy-bottomed pan, render the bacon until almost cooked. Add the garlic and shallots, saute for another minute and de-glaze with the Pernod.
2. Add cream, bacon and spinach and salt and pepper to taste. Bring to a simmer, remove from heat and cool.
3. Top each oyster with a spoonful of spinach mix, top with Parmesan cheese and broil until golden brown.
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