12773 Long Island Oyster and Bacon Casserole Makes 6 appetizer servings or 3 to 4 main-course servings Wed Aug 06 07:57:11 -0700 2008 Wed Feb 04 11:15:25 -0800 2009 Licensed http://www.chow.com/recipes/12773 Wed, 04 Feb 2009 19:15:25 GMT On Long Island, where I live and where both Blue Point and Chincoteague oysters flourish in the many bays and inlets, natives learned long ago about the affinity of fresh oysters and wood-smoked bacon—in roasts, stews, and casseroles. For this basic casserole, I like the distinctive flavor of maple-smoked bacon, and to add a bit of mystery to the dish, I sometimes sprinkle about a tablespoon of dry sherry over the top before baking. The casserole can be served as either an appetizer for six or, with a platter of ham biscuits or sliced meats, a main course for three or four. And the casserole almost demands a sturdy dry white wine such as a Chablis.

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  • Preheat the oven to 350°F. Butter a 1½-quart casserole and set aside.
  • In a medium skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble.
  • Drain the oysters, saving about ½ cup of the liquor. In a medium mixing bowl, combine the liquor and half-and-half, stir well, and set aside. In another medium mixing bowl, combine the cracker crumbs and butter, season with salt and pepper and Tabasco, and set aside.
  • Sprinkle about a third of the cracker crumbs over the bottom of the prepared casserole, arrange half the oysters on top, sprinkle half the bacon over the oysters, and pour half the liquor mixture over the top. Add another third of the crumbs, arrange the remaining oysters on top, sprinkle on the remaining bacon, pour on the remaining liquor mixture, and top with the remaining crumbs. Bake till bubbly and lightly browned, about 35 minutes.
    • ]]>     http://www.chow.com James Villas 50 Main 6 slices lean maple-smoked bacon

    ]]>     1½ pints fresh, shucked oysters, liquor included

    ]]>     1½ cups half-and-half

    ]]>     2½ cups crumbled soda crackers

    ]]>     ¾ cup (1½ sticks) butter, melted

    ]]>     Salt and freshly ground black pepper to taste

    ]]>     Tabasco sauce to taste

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