OYSTERS “CASINO ROYALE” IN PUFF PASTRY
DVD #1 EPISODE #3 CHAPTER 4
 

INGREDIENTS:

BUTTER CASINO RECIPE:
1 TABLESPOON BUTTER 2 STICKS BUTTER, SOFTENED
1 TBSP. SHALLOTS, FINELY CHOPPED 1 TBSP. FRESH GREEN PEPPERCORNS
1 PINT MED. OYSTERS W/ LIQUOR 2 TBSP. SHALLOTS, CHOPPED
PINCH OF SALT & GROUND PEPPER ¼ CUP CHOPPED ROASTED RED PEPPER
2 TABLESPOONS COGNAC 1 TBSP. FRESH PARSLEY CHOPPED
1 BOX PUFF PASTRY PINCH SALT AND GROUND PEPPER
1 CUP FIELD GREENS
1 EGG AND 3 TEASPOONS MILK FOR EGG WASH

This recipe will have your guests wondering if you have been the Chef at a fancy restaurant recently. The finished product looks very complex. In actuality, it’s very easy to produce in your own kitchen. You can buy the Puff Pastry frozen at most supermarkets. That in itself eliminates most of the hard work preparring the dish. As always, with Oysters, you should have freshly shucked Bi-Valves and in this case plump but medium size ones will do nicely.
Sauté Shallots in 1 tablespoon Butter until translucent. Add your Oysters with their Liquor and continue to sauté about two or three minutes. Add Salt and Pepper and deglaze your pan with the Cognac. Cut the Puff Pastry sheets in half diagonally and lay out on a flat surface.
Place a small handful of Greens on each triangle of Puff Pastry. Add your Sautéd Oysters, half on each triangle. Be careful not to transfer the liquid from the sauté pan to the Puff Pastry or it will just leak out and make the Pastry soggy. To make the Casino Butter, you must soften your sticks of Butter to room temperature. (see page 34) Blend in all the other ingredients to make the Butter look like confetti and it’s ready to top the Oysters before closing the Puff Pastry. A large tablespoon of the Casino Butter is needed. Be generous but don’t overdo it or again you’ll have a soggy finished product. Make an Egg Wash with one Egg and 2-3 teaspoons of Milk. Just wisk the Milk and Egg together. With a pastry brush, paint the Egg Wash around the edge of the Puff Pastry triangles. Fold the Pastry over one corner, across to the other corner. Pinch the edges together forming a closed triangle with the Greens, Oysters, and Casino butter trapped inside. Brush some additional Egg Wash on the top and sprinkle liberally with Coarse Black Pepper. Place the Pastries on a cookie sheet and bake at 400 degrees for 20 minutes. When the Pastries are a golden brown, remove and serve. You can decorate your plate with some Roasted Red Pepper Coulis. (see page 34)

SERVES 2