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Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs Recipe

Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs Recipe

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Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs

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Ingredients:

Serving

4 slices thick-cut chopped bacon
3 cups chopped onions
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped celery
1 tsp essence , recipe follows
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 pint oysters, drained and patted dry
1 recipe dijon creamed spinach , recipe follows
1/3 cup bread crumbs
1/3 cup finely grated parmesan
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1/2 cup julienned yellow onion
1 tbsp olive oil
2 tsp all-purpose flour
1 tbsp minced garlic
1 sprig fresh thyme
1 bay leaf
1/4 cup dijon mustard
2 cups heavy cream
salt and freshly ground white pepper
2 lb spinach, cooked, squeezed dry and coarsely chopped

Directions:

In a large skillet, render the chopped bacon until crispy, about 4 minutes. Add the onions, bell pepper and celery and cook until very tender and all the juices are evaporated, 8 to 10 minutes. Season with the Essence, salt, and pepper and set aside to cool.
Preheat the oven to 375 degrees F.
Once the vegetables have cooled to room temperature, divide the bacon-vegetable mixture evenly between 6 individual shallow ramekins, about 1/3 cup for each ramekin. Divide the oysters evenly among the ramekins, laying the oysters the top of the vegetables in 1 even layer. Spoon 1/3 cup of the Dijon Creamed Spinach over the oysters in each ramekin, spreading with the back of a spoon to form an even layer. Top with the bread crumbs and Parmesan and bake until bubbly and golden brown on top, 22 to 25 minutes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch; Published by William Morrow, 1993.
Dijon Creamed Spinach:
In a large skillet, cook the onions with the olive oil until almost translucent. Sprinkle the onions with the flour and add garlic, thyme, and bay leaf, and cook for 2 minutes. Add mustard and cook 2 to 3 minutes, stirring constantly. Add the heavy cream and whisk to combine. Bring to a boil, reduce heat to low and cook until sauce is thick and creamy, about 15 minutes. Season with salt and white pepper, to taste. Add the spinach, stir until thoroughly combined, and serve.
Yield: 2 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	484.93 Kcal (2030 kJ)
Calories from fat	269.63 Kcal
		% Daily Value*
Total Fat	29.96g	46%
Cholesterol	120.86mg	40%
Sodium	3173.35mg	132%
Potassium	1711.76mg	36%
Total Carbs	36.17g	12%
Sugars	7.36g	29%
Dietary Fiber	9.92g	40%
Protein	22.45g	45%
Vitamin C	86.9mg	145%
Vitamin A	2.8mg	92%
Iron	35.8mg	199%
Calcium	511.1mg	51%

Amount Per 100 g
Calories	87.57 Kcal (367 kJ)
Calories from fat	48.69 Kcal
		% Daily Value*
Total Fat	5.41g	46%
Cholesterol	21.83mg	40%
Sodium	573.08mg	132%
Potassium	309.13mg	36%
Total Carbs	6.53g	12%
Sugars	1.33g	29%
Dietary Fiber	1.79g	40%
Protein	4.05g	45%
Vitamin C	15.7mg	145%
Vitamin A	0.5mg	92%
Iron	6.5mg	199%
Calcium	92.3mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.