Subj : 10/9 Moldy Cheese Day - 3
To   : All
From : Dave Drum
Date : Mon Oct 07 2024 17:53:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tony Mandola's Oysters Roquefort
Categories: Seafood, Cheese, Greens, Sauces, Dairy
     Yield: 1 servings

MMMMM--------------------------SPINACH-------------------------------
     2 tb Unsalted butter
     1    Shallot; fine chopped
 1 1/2 lb Fresh chopped spinach
   1/2 ts Ground black pepper

MMMMM------------------------WHITE SAUCE-----------------------------
     3 tb Butter
     4 tb Flour
   1/2 ts Salt
     1 c  Half & Half

MMMMM----------------ROQUEFORT+OYSTER CREAM SAUCE---------------------
     1 c  Heavy whipping cream
     8 oz Crumbled Roquefort Cheese
    24    Raw oysters

 FOR THE SPINACH MIXTURE: Warm a sautee pan over medium
 heat with the butter. Add all ingredients together and
 cook until spinach is soft and wilted. Set mixture aside
 in a strainer to let liquids drain.

 FOR THE WHITE SAUCE: Melt the butter over medium heat
 and add the flour. Stir together and cook for about 2
 minutes to make a blonde roux. Slowly add the Half and
 Half a little at a time. Stir the mixture until it
 begins to softly bubble and is smooth and thick.

 Mix the drained spinach mixture into the white sauce.
 Set aside until needed. This mixture will be what you
 put on the bottom of the dish to top with the oysters
 and Roquefort cheese mixture in the next step.

 FOR THE ROQUEFORT AND OYSTER CREAM SAUCE Warm a saute
 pan over medium heat. Add the whipping cream and let it
 warm but not boil. Add the Roquefort cheese and stir to
 melt in and incorporate.

 Once the mixture is warm and creamy add all of the
 oysters and stir to cover the oysters with the sauce.
 Cook the oysters until warm, about 2 minutes.

 ASSEMBLY Cover the bottom of casserole dish large enough
 to hold 24 oysters with the creamed spinach as a base
 layer.

 Cover the base layer with the Roquefort and Oyster Cream
 Sauce.

 Top the dish with 3 ounces of crumbled Roquefort Cheese.

 Place dish under a broiler until all cheese is melted
 and the dish is bubbling warm.

 Courtesy of Tony Mandola's Restaurant in Houston, TX

 RECIPE FROM: https://www.goodtaste.tv

 Uncle Dirty Dave's Archives

MMMMM

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