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

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

Appetizers , Recipes / November 7, 2012 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.

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

Directions

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