You've heard us asking you to share your favorite fall recipe for the chance to be featured on the dinner menu at the Boston restaurant Post 390. Well, you did, and we have a winner! We caught up with Post 390 Executive Chef Eric Brennan, and FOX 25 viewer Sherry Beck to talk about the inspiration behind her winning dish.
For more info: post390restaurant.com or follow on twitter at @post390
Winning Recipe: Baked Oysters with leeks and Bacon
One Dozen Fresh Oysters, shucked on the half-shell
1 Large or 2 small leeks, white & pale green part only, washed & julienned
Fresh light cream
4 Slices thick- cut bacon, preferably low- sodium
4 tbsp butter
1 large leek, white & pale green part only, julienned
salt & pepper
2 tbsp flour
2 c. light cream
1/2 sleeve Ritz Crackers, crushed
2 tbsp butter
1 tbsp parmesan cheese
1 Dozen freshly shucked oysters
Preheat Oven to 425
Heat Large saute pan and add 4 slices bacon, just rendering fat but not browning, remove to a plate and reserve fat, adding the 4 tbsp. butter.
Once butter is foamy, add leeks, salt & pepper to taste and cook until soft but not brown. Sprinkle over flour and cook for two minutes, then add light cream and heat & stir until thickened. Remove from heat.
Combine Ritz cracker crumbs and butter in side dish, add parmesan cheese.
Nest oysters on a bed of rock salt on an oven proof pan. Dollop the leek sauce on each oyster, then top with a bit of the Ritz mixture and finally 1/3 slice of the bacon. Bake in a 425 degree oven for 10-12 minutes or until bubbly and the bacon is crisp. Enjoy!