Chef Jesse Llapitan,
The Palace Hotel, San Francisco, California
Serves 2-4
2 c. |
loosely packed fresh spinach |
2 oz. |
cooked and diced Fatted Calf bacon |
3 T. |
whole butter |
1 T. |
diced shallots |
2 T. |
unsalted butter, room temperature |
12 |
Hog Island Sweetwater oysters, shucked and bottom shells reserved |
1/4 c. |
freshly grated Grana Padano cheese |
|
salt and pepper |
6 oz. |
Dungeness crab meat |
¼ cup |
Sauce Choron (recipe below) |
Position the rack in top third of the oven and preheat to 450°F.
In a sauté pan melt 2 T. of butter and add diced shallots. Cook for approximately 45 seconds and add the spinach. Cook the spinach until it is wilted, add bacon, season with salt and pepper remove and set aside.
Arrange the 12 oyster shells inside a sauté pan. Place 1 T. of the spinach mixture in each shell. Top with an oyster. Place in the oven and bake until oysters are cooked half way. Remove from the oven and put one spoonful of Sauce Choron and a pinch of cheese on top. Place under the broiler and cook until the cheese melts and the Choron sauce turns golden brown.
Sauce Choron
| 3 T. |
Sparrow Lane Champagne vinegar |
3 T. |
white wine |
10 |
peppercorns, crushed |
2 T. |
finely chopped shallots |
1 T. |
chopped tarragon |
1 T. |
tomato paste |
1 T. |
water |
3 |
egg yolks, beaten |
1 c. |
unsalted butter, melted |
|
salt |
|
black pepper |
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add tomato paste, water and the egg yolks and whisk, over low heat, until mixture begins to increase in volume and thicken, about 3 to 4 minutes. In a slow, steady stream, whisk in the melted butter. Season with salt and pepper. Strain the sauce through a chinois and set aside.
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