a n e xc e r P t. . .
OYSTERS GREGORY with Grilled Leeks, Bacon & Paprika
My good friend Shore Gregory, a partner at Island Creek Oyster Bar (ICOB) and Row 34, and I share a love of oysters. I cooked one of the first meals in the ICOB kitchen in honor of Shore’s birthday and made these baked oysters. When I decided to put them on the menu, it only made sense to name them after him. Shuck the oysters, saving the bottom shell and meat separately. Clean out the shells and set aside. Refrigerate the oyster meat in a bowl, covered with plastic wrap, until ready to use. Preheat a grill pan or sauté pan over medium-high heat. Brush the leek with a little bit of the oil and place both halves on the hot grill pan or sauté pan, flat side down. Grill for 1 minute, then roll it onto its side; repeat twice to grill all sides. The leek should not be fully cooked but have a little color from the grill pan ridges. Let cool slightly; slice into thin half circles.
ingredients 12 large oysters 1 small leek, white part only, split lengthwise and washed 2 tablespoons canola oil 1⁄2 cup diced uncooked slab bacon 1 tablespoon paprika 2 garlic cloves, minced 1⁄2 cup panko bread crumbs 1 tablespoon chopped fresh tarragon 1 teaspoon grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 to 2 cups kosher salt for baking, plus more to taste Freshly ground white pepper
In a sauté pan, heat the remaining oil over medium heat, add the bacon, and cook until it begins to brown, 4 to 5 minutes. Drain off all but 2 tablespoons of the fat and add the paprika, leeks, and garlic. Cook for 2 minutes over medium heat, stirring frequently, careful not to let the mixture burn. Remove from the heat and fold in the bread crumbs, tarragon, lemon zest, and lemon juice; season with salt and white pepper. Preheat the oven to 400°F. Mix a little water into 1 to 2 cups salt to make a paste. Mound the paste into a long, flat pedestal on a baking sheet. Place the cleaned oyster shells on top of the mound. Place an oyster in each shell and spoon the leek mixture over the oyster meat so that it is completely covered. Bake the oysters for 8 minutes, then turn on the broiler and cook for 2 more minutes. To serve, create small mounds of salt paste on a large serving platter and place the baked oysters on top of the mounds. Makes 12 oysters.
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