KATRINA still a bitch

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OYSTERS ROCKEFELLER
by jax boulder executive chef hosea rosenberg

 

24        fresh, medium to large-sized oysters in the half-shell

6          strips bacon, diced small

1          shallot, minced

½         red bell pepper, diced small

½         green bell pepper, diced small

3 T       pernod (French anise liquor)

4 C      packed spinach leaves

¾ C     freshly grated parmesan cheese

 

Sautee bacon over medium heat in skillet until crispy.  Add shallots and peppers and sauté for two minutes, until just soft.  Add pernod and cook until liquid has almost completely evaporated.  Add spinach and stir until soft, about one minute.  Place mounds of spinach mixture over oysters and top each with parmesan cheese.  Place in broiler for about three minutes, or until cheese is just turning brown.  Serve immediately.