Strawberry Spinach and bacon compound butter
by Chef Chris Boehme
A delicious broiled oyster recipe that pays tribute to America’s First Oyster, the Lynnhaven Fancies™, and the first meal in America (Lynnhaven Oysters and Strawberries). This delicious compound butter recipe brings out the already sweet and salty tastes of the Lynnhaven with strawberry citrus and bacon fat.
Enjoy!
Ingredients
Three slices of bacon cut into small strips
Two small garlic cloves, minced
1 1/2 ounces of baby spinach (~ 1/3 of a 5-ounce bag)
One cup of sliced strawberries
Two sticks of softened butter
1/4 cup grated parmesan( if you really like cheese you could increase this to a 1/2 cup)
Sale and pepper to taste
6 shucked oysters
6 tablespoons panko bread crumbs
Method
In a medium to large sauté pan, cook bacon over medium heat until it’s golden brown (stirring occasionally). Once the bacon starts to brown, cook for 1 to 2 more minutes, then remove from the pan, leaving the oil in the pan. Place bacon on a couple of sheets of paper towels and set off to the side. I cook the spinach and garlic over medium heat in the bacon fat for about 1 to 2 minutes, then add strawberries and cook until the strawberries start to soften and start exuding their liquid. Season with salt and pepper to taste and remove from heat. Place in a colander to let the liquid drain off and the remaining ingredients to cool to room temperature. In the bowl of a food processor or KitchenAid mixer, add all the ingredients except for the breadcrumbs. If using a food processor pulse until All ingredients are well combined.
If using a KitchenAid mixer, beat with the paddle attachment for about two minutes or until all ingredients are well combined. Using a rubber spatula, remove butter and place it onto a 12 to 14-inch piece of plastic wrap at the edge closest to you. Fold over until butter is covering the plastic wrap. Take both ends of the plastic wrap and roll it away from you until butter forms a nice cylindrical shape. Refrigerate for 1-2 hours.
Slice butter in 1/4 coins. Please six freshly shucked oysters on an aluminum foil-lined sheet pan. Top oysters with 1 tablespoon of Panko breadcrumbs per oyster and one butter coin. Broil in a preheated broiler for 3 to 4 minutes, rotating the pan halfway through cooking time.
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