Golden Gate Oysters – Baked Oysters on a bed of Spinach | Bacon | Fennel | Stout Cream Sauce

Oysters-Baked-with-Stout-Fennel-Bacon-Cream-Sauce-300Eating good food on the road can be challenging. Oftentimes we’re drawn to those stops right off the freeway, with little time to search out the local favorite. Between fast food and chain restaurants, we find ourselves stuck choosing between a bad burger or a greasy taco.

On a recent trip, I found myself walking into a truck stop—one with a huge travel center attached to the mini-mart. Cruising the aisles, I found 12-volt heaven tucked between tortilla chips and CB radios! Cooking appliances that simply plug straight into the car’s cigarette lighter: popcorn makers, skillets, pizza ovens, portable refrigerators, Crock-pots and the holy grail, the RoadPro 12-Volt Portable Stove. This modified lunch box heats to 300°F | 149°C, is lightweight and simple to use—just plug it in and it gets hot.

So, when we talk about cooking on the road, gone are the days of wrapped hot dogs cooked on the engine block. With a portable stove, a little imagination and forethought, you can enjoy great bière cuisine on the road for that summer vacation, day trip to the beach or day-long pub crawl with friends.

This month I took the opportunity to fire up my portable stove and visit four Northern California breweries and pubs. For each stop I created a recipe that would pair nicely with the beers on tap and sat down to visit with the head brewers.

First stop: the 21st Amendment Brewery and Restaurant in San Francisco. I showed up with my hot box and sat down to meet with brewmaster Shaun O’Sullivan. Lifting the lid, the aroma of bacon, fennel and spinach mixed with oysters filled the table. Shaun poured some of his annual Oyster Stout and we started slurping down the bivalves. “This just adds another facet to the food, beer, culinary enjoyment, and the idea that you can drive somewhere on a pub crawl and throw something together in that little oven and enjoy it upon arriving at your destination is another great opportunity to enjoy great food and beer.” As he tasted the baked oysters, Shaun said smiling, “I thought there were sweet and creamy elements of the oysters that went really well with the subtle roasty, slightly salty quality of the Oyster Stout.”

 

Makes: 6 individual oysters (1/2 Dozen)
Prep Time: 20 minutes
Cook time: 25 minutes  in the RoadPro 12-Volt Portable Stove or 10 minutes in a conventional oven
Pairing Suggestions: Marooned on Hog Island by 21st Amendment Brewing Co.

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2008 | Issue #14

 

Learn how to shuck an oyster with this video

Golden Gate Oysters - Baked Oysters on a bed of Spinach, Bacon, Fennel and Stout Cream
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Oysters topped with a Spinach | Bacon | Fennel | Stout Cream Sauce and baked, in the car or at home in your oven.
Servings Prep Time
6 serving 20 minute
Cook Time
10 minute
Servings Prep Time
6 serving 20 minute
Cook Time
10 minute
Golden Gate Oysters - Baked Oysters on a bed of Spinach, Bacon, Fennel and Stout Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Oysters topped with a Spinach | Bacon | Fennel | Stout Cream Sauce and baked, in the car or at home in your oven.
Servings Prep Time
6 serving 20 minute
Cook Time
10 minute
Servings Prep Time
6 serving 20 minute
Cook Time
10 minute
Ingredients
Servings: serving
Units:
Instructions
Spinach | Bacon | Fennel | Stout Cream Sauce Directions:
  • In a sauté pan over low heat, add bacon and render the fat, stirring occasionally for 8 minutes. Once the bacon is crispy, remove it from the pan setting aside in a bowl. In the remaining melted fat, add shallots and fennel, cooking for 10 minutes on low heat. Add the chopped spinach, cream and Stout to the pan, mixing to wilt the spinach, about 2 minutes. Remove pan from heat and season with salt and pepper to taste. Let mixture cool.
  • To shuck the oysters, take a dish towel and hold an oyster in your hand, with the bowl of the oyster in your palm. Taking an oyster knife, slip the tip between the shells just in front of the hinge. Twist the blade to open the shell wider. Slide the edge of the knife forward to cut the muscle that holds the two shells together. Be careful not to bring shell debris into the oyster. This may take some practice. Cut the oyster meat from the shell and place into a bowl. Repeat with remaining oysters. Learn how to shuck an oyster with this video
  • Fill the oyster shell with a tablespoon of the spinach mixture, placing one oyster on top. Repeat with remaining oysters. Refrigerate until ready to cook. This can be made 12 hours in advance.
Oyster Cooking Directions:
  • Line the inside of the RoadPro 12-Volt Portable Stove, Black with aluminum foil. Take a second piece of aluminum foil and crinkle it up, keeping it in a rectangle shape. Place this piece on top of the lining. Take each stuffed shell and set firmly onto the crinkled foil, pressing down to keep each shell level. Close the oven and lock the lid. Plug into the cigarette lighter and cook for 25 minutes. The smell of the oysters will just start to escape the box when they are done.
  • In a conventional oven, roast at 400°F | 204°C for 8 minutes. Serve hot.
Recipe Notes

 

Other Oyster Recipes:

Fresh Oysters with 'Iced' Oatmeal Stout Mignonette Sauce
Fresh Oysters with 'Iced' Oatmeal Stout Mignonette Sauce
Golden Gate Oysters - Baked Oysters on a bed of Spinach | Bacon | Fennel | Stout Cream Sauce
Oysters | Stout | Blue Cheese
Oysters with Yellow Thai Racer

 

 

Vinnie-Enjoying-Lunch-300

Vinnie enjoying some car roasted Beer Cuisine!

Sean Paxton

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