1.5 pound butter, room temperature
3/4 cup bacon lardons
1/2 cup celery
1/2 cup shallot
1/4 cup chopped garlic
1 cup dry white wine
1/2 cup red bell pepper
1/4 cup Tabasco
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup herbs, like parsley, chives, chervil, chopped fine
1 tsp lemon juice
zest of 1 lemon
one dozen Gulf oysters
Render the bacon. Add the celery, shallot, chopped garlic, and red bell pepper. Sauté the veggies until soft. Add the white wine and reduce until almost dry. Cool the mixture.
In a mixer whip the butter until airy. With mixer running on low speed, add in the bacon and vegetable mixture, then the Tabasco, Worcestershire, salt, herbs, lemon juice, and zest.
Shuck the oysters and top each one with about a tablespoon of casino butter. Place oysters on the grill and cook until the butter sizzles and the oysters are warmed through.
This recipe is courtesy of chef Nathan Tate of Boulevardier in Dallas, which was featured as October 2012’s Pat’s Pick.