*  Exported from  MasterCook  *
 
                              OYSTERS RANDALL
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Appetizers                       Gourmet
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       oz           Spinach, frozen -- chopped
      1/2   c            White wine
    2       oz           Bacon -- chopped
      1/4   c            Onion -- chopped fine
    1                    Garlic clove -- minced
   12       md           Oysters -- *see note
      1/2   c            Heavy cream
      1/2   ts           Thyme
    1       oz           Hazelnut liqueur
    4       oz           Swiss cheese -- grated
    2       oz           Asiago cheese -- grated
                         White pepper -- to taste
    1                    Egg -- beaten slightly
    1       tb           Water
      1/2   pk           Puff pastry
 
   Recipe by: Randy Pollak
   In a medium saucepan, add frozen spinach and wine. Cook covered over low
   heat until done. Cool and drain by squeezing spinach with hands or
   cheesecloth, reserving liquid.
   In a medium saute pan, cook bacon until almost done, then add onions and
   garlic, continue cooking until onions are golden. Remove bacon mixture
   from pan and add cooking liquid from spinach. Open oysters (be sure to
   keep the 1/2 shell you will not be using near to 1/2 shell containing
   oyster) draining liquid into pan also. Add thyme and boil over medium
   heat until reduced to about 1/4 cup.
   Add cream and hazelnut liqueur; continue cooking until mixture is
   thickened and reduced a bit. Season to taste with white pepper.
   In a medium mixing bowl, combine spinach with bacon mixture and cream
   sauce. Stir until thoroughly combined.
   Top each oyster with 1-2 tablespoons of spinach mixture. Sprinkle with
   swiss cheese and half as much asiago cheese.
   Roll puff pastry accordingly. Using the 1/2 shell as a template, set on
   top of pastry and cut out, then lift the piece of pastry and put on top
   of corresponding oyster. Continue doing this until all oysters are
   topped with pastry, discard unneeded 1/2 shells. Beat egg with 1
   tablespoon of water and with a pastry brush, brush tops of each oyster.
   Place oysters on a baking sheet and bake in a 400-degree oven for 30-40
   minutes or until pastry is a dark golden brown. Serve immediately.
  
 
 
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