Oysters Raven

4     Louisiana fresh shucked oysters
3/4 cup    fresh spinach, julienned
1 cup     fresh roasted corn, cut from cob
1/2 cup     sun-dried tomatoes, julienned and soaked in Southern Comfort
4 tbsp.     olive oil
1 cup    heavy cream
1 tsp.     Seafood Magic seasoning
2 tbsp.     Sriracha hot chili sauce
3/4 cup     oyster stock
3 ozs.     roasted garlic herb cheese (combine into softened cream cheese 1/2 tsp. each of dried oregano, thyme, basil, garlic, salt, black pepper, and tarragon)
5 ozs.     Roquefort cheese
1 tsp.     kosher salt
flash-fried leeks (as a garnish)

Procedure:

• Saute spinach, corn, sundried tomatoes and Bermuda onions in olive oil for 3 minutes.
• Add heavy cream, Seafood Magic, Sriracha and oyster stock. Reduce for 7 minutes, add cheeses and stir until blended.
• Place mixture atop plump oysters, and bake at 350°F for 11 minutes.

Submitted by J.R. Picard, Executive Chef, English Turn Golf and Country Club, New Orleans, La.

Tags: English Turn Golf and Country Club issue J.R. Picard Oysters The Club Menu