Blue Cheese Oysters Recipes

Steps:

• Turn pepperoni into chips by either deep-frying or folding in a paper towel and microwaving 10 seconds at a time until crispy. Set aside.
• Preheat oven to 350 degrees F.
• Bake blue cheese in a baking dish to lightly melt, 5 to 10 minutes. Turn the oven to broil.
• Preheat oil in a deep-fryer to 350 degrees F.
• Combine flour and blackening seasoning in a bowl. Shuck oysters and place oyster meat in a bowl; save half of the shells for plating. Dredge oysters in seasoned flour and deep-fry until crispy.
• Wash oyster shells with soap and water and dry well. Place arugula on each shell, then add one oyster to each. Spoon the melted blue cheese on top of the oysters. Place oysters in the broiler to brown blue cheese, 30 to 40 seconds. Place oysters on a serving plate, then crumble the pepperoni chips on top and add a drizzle of buffalo wing sauce.

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
• Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
• Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

Steps:

• Make the pastry dough: Heat oven to 400 degrees. Whisk flour with 1/2 teaspoon salt. Using fingers, pastry cutter or food processor, add 6 tablespoons butter in bits and combine until the mixture's crumbs are the size of peas. Beat egg yolk with 3 tablespoons cold water, add to flour mixture and toss with a fork or pulse by machine until the mixture starts to come together to form a dough. You may need to add another tablespoon or so of water.
• Gather dough on a floured surface, form in a disk and roll in a 12-inch circle. Fit into an 8-inch pie pan. Crimp edge. Line with foil, add pastry weights and bake 15 minutes. Remove foil and weights and bake until golden, another 10 minutes or so. Remove from oven.
• Make the filling: While pie shell bakes, melt 1 tablespoon butter in a 10- to 12-inch skillet, add leeks, fennel and apple, and sauté on low until tender and translucent. Season with a pinch of salt and pepper and remove from heat.
• Place oysters in a 3-quart saucepan with just enough water to cover. Heat pan on medium high until water reaches 141 degrees, measuring with a candy thermometer. Shut off heat and let sit on burner for 5 minutes. Remove oysters from water and allow to cool briefly. Holding oysters flat side up, use an oyster or clam knife to open shells (they will have gaped enough to make this easy) and remove oysters, doing so over a bowl to catch the juices.
• In a separate bowl, mash cheese, adding 3 tablespoons reserved oyster juice. Beat egg white until softly peaked and fold into cheese.
• Spread leek mixture in pie shell. Spread cheese mixture on top. Place in oven and bake 20 minutes.
• Melt remaining tablespoon of butter and allow to turn nut-brown. Mix with oysters. Remove pie from oven and arrange buttered oysters on top. Bake 2 minutes more. Strew with fennel fronds. Let pie set about 10 minutes, then cut in portions and serve.