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)
- 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.