The Art of Living According to Joe Beef: A Cookbook of Sorts
Featured Recipe: Hot Oysters on the RadioServes 4Ingredients12 big, meaty oystersCoarse salt for partially filling pan4 slices bacon, finely diced¼ cup (120 g) peeled and finely diced small potatoes1 clove garlic, finely chopped2 egg yolks1/3 cup (80 ml) whipping cream (35 percent butterfat)1 tablespoon chopped fresh chives¼ cup (30 g) finely grated aged Cheddar cheeseSalt and pepper¼ cup (30 g) dried bread crumbs¼ cup (55 g) unsalted butter, cut into 12 equal piecesInstructions1. Shuck the oysters, pouring the liquor into a cup and keeping the oysters on their bottom shells. Set the oysters and liquor aside. A good trick for cooking the oysters is to fill a big cast-iron frying pan about half full with coarse salt, put it in the oven, and preheat the oven to 450°F (230°C), then heat the pan for an extra 15 minutes. This will help to accelerate the cooking process.2. Place the potatoes and salted water to cover in a small pot over medium-high heat. Boil for 2 to 3 minutes, or until slightly softened. Drain the potatoes, let cool, and pat dry. Meanwhile, in another frying pan, crisp the bacon over medium-high heat until light brown. Add the potatoes to the pan and cook, stirring occasionally, for about 4 minutes, or until tender. Add the garlic and cook for another minute. Remove from the heat.3. In a bowl, rapidly whisk together the egg yolks, the cream, and whatever oyster liquor you were able to gather. Add the chives, Cheddar, a pinch each of salt and pepper, and the bacon-potato mixture and whisk to mix. Divide evenly among the oysters, spooning it on top. Dust the tops with the bread crumbs, then finish with a piece of butter.4. Pull the cast-iron pan out of the oven and carefully nest the oysters in the hot salt. Return the pan to the oven and cook for 4 to 7 minutes, or until the tops start to turn golden. Serve immediately.