RECIPE: Roasted Kumo with Bacon Sofrito & Scallion

Everything is better with Bacon: a catch (pun intended, continue reading) phrase we will never get tired of hearing or saying. But today we are cooking...with bacon...and oysters! John Beatty, Executive Chef of CATCH New York, in NYC's Meatpacking District, has redefined surf-and-turf with this one bite roasted oyster with bacon sofrito and scallion.

Down to shuck but don't know how? Click here to check out our tips for self shucking! Looking for someone else to do the work? You can always ask your shellfish monger at your local seafood store to shuck your oyster for you. Just make sure they are kept on ice, and you don't have to travel far. So in other words, we don't reccommend you bringing home pre-shucked oysters on the subway, in July. 

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Roasted Kumamoto Oyster with Bacon Sofrito and Scallion

By: Yield:
4 people

Shopping List

  • 4-8 kumamoto (or your choice) oysters
  • Spanish Onions 1 ea
  • Red Bell Peppers 1 ea
  • 4 tbsp Chopped Garlic
  • 4 tbsp Chopped Cilantro
  • ½ lb Raw Bacon                

Directions

For the Sofrito: In sauce pot, cook bacon down until golden brown and crispy. Remove the bacon and cook all the vegetables but the cilantro in the remaining fat left from the bacon, until soft and tender.  While still hot place in blander and pure until smooth.  Add the cilantro and puree for another minute.  Season with salt and pepper.  Remove from blender and place in metal container for storage.  When ready to serve mix in cooked bacon.

Place opened oyster on medium heat on the grill, top with the sofritto and grill for aporoxamitely 2 minutes. Garnish with fresh sliced scallion.

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