Nothing quite tastes like Summer like grilled food does. In our humble opinion, the grill is the ultimate cooking partner and a mandatory guest at all our backyard BBQs, picnics, camping trips—you name it! And, in our perpetual quest to improve absolutely everything with a touch of bacon, we sharing one of our favorites—with our spin on a classic—for an extra special guest on the grill that will steal the show. Without further ado, here's our take on Oysters Rockefeller with bacon sprinkled on top.
Oysters Rockefeller with Bacon
12 oysters cleaned and shucked
1/2 cup (1 stick) butter - room temperature
2 oz grated Parmesan cheese
2 oz grated Asiago cheese
8 oz package of Smoked Lardons
Salt & Pepper to taste
For The Topping
In a skillet, blanch the spinach in water until soft (1-2 minutes).
Remove spinach from water, squeeze lightly to remove excess water, and chop until fine.
In a bowl with a fork, combine butter, spinach, Parmesan, Asiago, salt and pepper until well incorporated and smooth.
Fry lardons according to The Baconer's Top Methods for Cooking Bacon
Take the shucked oyster halves and place 1 tbsp of the topping on top of the raw oyster.
Arrange oysters on a cookie sheet with a rack and broil until topping is fully melted and bubbling.
Sprinkle bacon on top and broil another 30 seconds.
Remove, let cool slightly and enjoy!
For BBQers and Grillers: The oysters can also be cooked on a hot barbecue. If you are going this route, add the topping and the bacon and then grill until the topping is melted and bubbling.