Baked Louisiana Oysters with Bacon and Fresh Thyme

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Four servings

It’s true; bacon can be added to almost everything, including this oyster dish. Featuring fresh mozzarella and bacon, this seafood dish is great for a special menu item.

Ingredients

1/4 lb. butter
1/4 cup chicken stock
8 strips cooked chopped bacon, including reserved bacon drippings
Salt and pepper, to taste
6 springs cut fresh thyme
1 tsp. chopped parsley
1 tsp. chopped chive
12 large-sized oysters, shucked, reserved
1 oz. (per oyster) fresh mozzarella, cubed
1/2 lemon, per every 2 oysters

Cornbread
1 cup flour
1 cup yellow cornmeal
2/3 cup sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Steps

  1. In small sauce pan, melt butter and add chicken stock.
  2. Add mixture to cornbread (recipe to follow) in serving bowl.
  3. Add chopped bacon and reserved drippings to Cornbread mixture. Add salt and pepper to taste. Mixture should be moist but not soggy.
  4. Add remaining ingredients, except mozzarella and lemon. Mix lightly.
  5. Spoon mixture onto each oyster. Place one cube of mozzarella on center of mixture.
  6. Bake at 350°F for 10 minutes, until golden brown.
  7. Remove from oven and squeeze lemon juice over each oyster.

Cornbread

  1. Preheat oven to 400°F.
  2. Grease 9-inch pan.
  3. In large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  4. Stir in egg, milk and vegetable oil, until well combined.
  5. Pour into pan.
  6. Bake for 20 to 25 minutes.
  7. When cooled, break up into tiny pieces and set aside.
Source: Olive Blue Catering (Tulane, Sodexo)

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources