Southern Rockefellas for Charleston Wine & Food Festival’s Lambs & Clams Cooking Contest

Southern Rockefellas for Charleston Wine & Food Festival’s Lambs & Clams Cooking Contest

Southern Rockefellas for Charleston Wine & Food Festival’s Lambs & Clams Cooking Contest

Southern Rockefellas – Rappahannock River Oysters with kicked-up collards, Benton’s bacon, Boykin Mill cornbread crumbs, and Parmesan cheese.

The UPS man is my favorite delivery guy and how could he not be?!  He recently delivered a cooler full of Rappahannock River Oysters and Olde Salt Clams provided by Rappahannock River Oyster Company, based in Virginia.  This delivery contained the main ingredients for the second challenge in the Lambs & Clams Cooking Contest sponsored by BB&T’s Charleston Wine & Food Festival® along with Craig Rogers of Border Springs Farm and Travis Croxton of Rappahannock River Oysters.

Ingredients

  • For the collard greens:
  • 2 bunches collard greens, washed and stemmed and chopped rough (I use local and organic collards)
  • 1 Tablespoon Canola or vegetable oil
  • 1 large yellow onion, diced small
  • 5 slices apple smoked bacon, chopped rough (I used Benton's bacon)
  • 4 Tablespoons Apple cider vinegar
  • 7 cups chicken stock (or low-sodium chicken broth - I used Swanson's organic)
  • 1 bottle beer (Palmetto Amber - or any other good Amber beer)
  • 2 teaspoons Texas Pete's hot sauce
  • 2 teaspoons Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Black pepper
  • 4 cloves of garlic, minced
  • For the oysters:
  • 1 dozen raw oysters, cleaned and shucked (Keep the oysters whole and refrigerated until ready to assemble the dish.)
  • 1 cup cooked and strained collard greens, rough chopped into smaller pieces (should equal about 3/4 cup greens when chopped)
  • 1/4 to 1/3 cup heavy cream
  • Texas Pete's hot sauce, to taste
  • 1/2 cup cornbread crumbs (from the insides of two buttermilk cornbread muffins)
  • 1 Tablespoon unsalted butter, melted
  • 1-2 slices thickly sliced bacon, cooked and finely chopped (I used Benton’s bacon)
  • 3/4 cup freshly grated cheese Parmigiano-Reggiano cheese
  • Unsalted butter
  • Kosher salt, for baking
  • Texas Pete's hot sauce, to taste
Read the whole recipe on Bunkycooks