Oysters Brooklyn
Ingredients:
24 Choptank Sweets
1 batch hollandaise with garlic (see below)
5 large shallots, sliced into thin rings, about 2.5 cups (these will cook down a lot)
3 oz pancetta, chopped into small dice
chives, chopped
For the Hollandaise:
3 egg yolks
2 tablespoons of strained lemon juice
2 chopped cloves of garlic
and a pinch of cayenne
Instructions:
Make the Hollandaise: In a blender, add yolks, juice, cloves, and cayenne, then blend on high. Melt 1 stick of butter until bubbling but not browned. While the blender is running, pour into the blender (through the lid if possible to avoid splatters) the hot butter in a thin, steady stream. Run for 30 seconds more. If the sauce has not thickened, turn on the blender again for an additional 15 seconds (or more) until it is not runny.
Cook pancetta until crispy. Drain pancetta, and remove some fat, then add shallots and a quarter tsp. of sugar, mixing everything together to coat the shallot slices. Cover and sweat for 5-10 minutes, then finish on medium-low heat, cooking slowly until the shallots are a deep golden brown, about another 20 minutes.
Spoon the shallot and pancetta mixture on each oyster, Top with a dollop of garlic hollandaise and broil till most of the surface is brown and bubbling. Watch closely, as the hollandaise may brown surprisingly quickly. Top with chopped chives and serve.
If you have any leftover hollandaise, it will taste great on steamed or grilled asparagus and artichoke!
