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Oysters Randall

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      Title: OYSTERS RANDALL
 Categories: Appetizers, Gourmet, Seafood
      Yield: 12 Servings
 
     10 oz Spinach, frozen; chopped
    1/2 c  White wine
      2 oz Bacon; chopped
    1/4 c  Onion; chopped fine
      1    Garlic clove; minced
     12 md Oysters; *see note
    1/2 c  Heavy cream
    1/2 ts Thyme
      1 oz Hazelnut liqueur
      4 oz Swiss cheese; grated
      2 oz Asiago cheese; grated
           White pepper; to taste
      1    Egg; beaten slightly
      1 tb Water
    1/2 pk Puff pastry
 
  Recipe by: Randy Pollak In a medium saucepan, add frozen spinach and
  wine. Cook covered over low heat until done. Cool and drain by
  squeezing spinach with hands or cheesecloth, reserving liquid. In a
  medium saute pan, cook bacon until almost done, then add onions and
  garlic, continue cooking until onions are golden. Remove bacon
  mixture from pan and add cooking liquid from spinach. Open oysters
  (be sure to keep the 1/2 shell you will not be using near to 1/2
  shell containing oyster) draining liquid into pan also. Add thyme and
  boil over medium heat until reduced to about 1/4 cup. Add cream and
  hazelnut liqueur; continue cooking until mixture is thickened and
  reduced a bit. Season to taste with white pepper. In a medium mixing
  bowl, combine spinach with bacon mixture and cream sauce. Stir until
  thoroughly combined. Top each oyster with 1-2 tablespoons of spinach
  mixture. Sprinkle with swiss cheese and half as much asiago cheese.
  Roll puff pastry accordingly. Using the 1/2 shell as a template, set
  on top of pastry and cut out, then lift the piece of pastry and put
  on top of corresponding oyster. Continue doing this until all oysters
  are topped with pastry, discard unneeded 1/2 shells. Beat egg with 1
  tablespoon of water and with a pastry brush, brush tops of each
  oyster. Place oysters on a baking sheet and bake in a 400-degree oven
  for 30-40 minutes or until pastry is a dark golden brown. Serve
  immediately.
 
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