|The New Professional Chef|
|by Culinary Institute of America|
This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised.
Tip: Try wrapped oysters for more results.
1 - 7 of 7 for bacon wrapped oysters
Preheat oven to 450°F. Drain oysters and dry on paper towel. Cut bacon slices in half ... Can be served as hor d'oeuvres, or at a luncheon or dinner.
Wrap bacon halves around oysters. Secure with ... off liquid and place back in oven and turn on broil. Broil to get bacon crisp but not burnt. Serve warm.
In a 1 ... medium flame, poach oysters in oyster liquor ... Discard liquor. Cut bacon strips into thirds. Wrap each oyster with ... bag and serve immediately.
Cut bacon strips into three pieces. Drain oysters; wrap each oyster with a piece of bacon and place on an ungreased cookie sheet.
(This is something I use at Christmas hors d'oeuvre parties or graduation receptions)
Season large oysters with salt and pepper. Cut slices of bacon in half. Wrap an oyster in ... toothpick. Run under broiler to crisp bacon. Do not over cook.
Turn anchovies out ... Cut 8 slices bacon crosswise in thirds. ... Drain 24 shucked oysters. Wrap fillet around oyster, ... is crisp. Makes 24 appetizers.
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