Oysters with Bacon, Jalapeno, and Truffle Cheese

Oysters, baked with bacon, jalapeno, and truffle cheese 1 Every once in a while as I’m filing or renaming photos of dishes, which I’ve assiduously been taking since my first digital camera, I come across a dish I’ve made that I don’t remember and that looks so delicious I’m compelled to make it again.  Such was the case with this photo of oysters with bacon, jalapeno chile, and truffle cheese.  Normally, the tested recipe is easy to fine since I catalog them based on either the book they appear in, or the region from which they originate, or, if innovative, the regional style they are inspired by.  In this case, no such luck.  I simply can’t find the tested recipe.  It’s on this damn computer somewhere.  Meanwhile, we can only salivate over this oyster dish and wonder.

Comments

  1. Oh wow, those oysters look absolutely fantastic! I would love to eat something like this with my husband as our 25th anniversary dinner. However, I’m not a very good cook– I may just have to look to a restaurant for a fancy dish like this. I don’t want to mess up and ruin the meal!

    • I know. Isn’t that maddening. If you want to give it a try, shuck the oysters–and if you’re not proficient at shucking–then bake them at 400 degrees F until they begin to slightly yawn, pull them out quickly and finish opening them withe the oyster knife. Lay the raw oysters on a baking pan and place a square of cheese, a slice of jalapeno, and a drop of truffle oil on the oyster and then a square of half-cooked bacon and place in the oven until the bacon is crispy and the cheese melted.

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