KATRINA still a bitch

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BRIE BAKED OYSTERS, SAUVIGNON BLANC BECHEMEL,
PUFF PASTRY CRACKER
by Jax Denver Executive Chef Sheila Lucero

 

1 SHEET                   PUFF PASTRY, CUT INTO 2” SQUARES.
                                  & DOCKED W/ A FORK (TO PREVENT RAISING).
                                  BAKE UNTIL GOLDEN

6 0Z.                           BRIE CHEESE, THINLY SLICED BECHEMEL

3 TBS.                        BUTTER

¼ C.                            YELLOW ONION, SMALL DICE

3 TBS.                        FLOUR

¼ C.                            SAUVIGNON BLANC

2 C.                             MILK

¼ TSP.                       SALT

1/8  TSP.                    WHITE PEPPER

1/8 TSP.                     NUTMEG

 

MELT BUTTER IN A POT, ADD ONIONS AND SWEAT ON A LOW HEAT.

ADD FLOUR AND STIR UNTIL BUTTER AND FLOUR ARE FULLY INCORPORATED.  DEGLAZE W/ WINE AND ADD MILK. SIMMER UNTIL THICKENED, AND ADD SEASONINGS.

 

ASSEMBLY:
PRE HEAT OVEN TO 450 DEGREES
PLACE SHUCKED OYSTERS ON A BAKING SHEET.
ADD A DOLLOP OF BECHEMEL ON TOP OF OYSTERS AND LAY ONE SLICE OF BRIE OVER THE TOP.
PLACE IN OVEN UNTIL CHEESE IS MELTED, REMOVE AND PLACE ON CRACKER.