When we opened Mckendricks 15 years ago we started out with a menu that was very basic. No real pizzazz and as the months rolled by I would sit and trade menu ideas with Claudia Mckendrick. We tested menu ideas constantly, added new items to the menu and worked hard to quickly develop a brand. One item that has become a signature menu item is the Baked Oysters. Claudia came up with the idea and I developed the recipe into a fantastic dish that has been on our menu since the beginning. The Blue point oysters we use are a good steak house oyster from Long Island and are a medium size oyster with just enough saltiness and tenderness. We shuck the oyster and top it with a little white wine, slightly cooked bacon, Maytag blue cheese and bake it in the oven. Then add some julienne of leeks that are simmered in white wine and swirled with butter. Add more blue cheese and broil the oysters.
Serves 4 guests
3 leeks, white parts only, julienne
1 cup white wine divided in half
½ cup of room temperature butter
24 oysters shucked
1 cup Maytag blue cheese crumbled
1. Slice the bacon length wise into thin strips and place in a pan and cook over medium heat until slightly crisp. Remove from pan and place on a paper towel to drain.
3. Remove from the heat and swirl in the butter a little at a time, set aside.
4. Place the opened oysters on a baking tray.
5. Drizzle the rest of the white wine over the oysters and top with crumbles of blue cheese.
6. Top the oysters with the cooked bacon and then bake in a 350 degree oven for 10-12 minutes.
7. Remove from the oven and put a small amount of buttered leeks over the top of each oyster.