Kitchen Classic
FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE
RECIPE BY JEB VETOCK | HARRISON’S HARBOR WATCH
INGREDIENTS
12 raw oysters on the half shell, freshly shucked
6 slices bacon
Casino butter
3 slices provolone cheese, optional
CASINO BUTTER
1 lb salted butter
6 dashes Tabasco sauce
1 Tbsp parsley
6 cloves garlic, minced
1 Tbsp oregano
1 Tbsp basil
¼ cup lemon juice
¼ cup red bell pepper, minced
¼ cup green bell pepper, minced
2 Tbsp Worcestershire sauce
Let butter soften, fully blend in the remaining ingredients and set aside.
DIRECTIONS
[1] Preheat oven to 450°.
[2] Place fresh shucked oysters on a baking sheet and add one small spoonful of Casino butter to each oyster.
[3] Top with ½ slice of bacon.
[4] Bake for approximately 10 minutes, until bacon is fully cooked.
[5] If desired, add a small slice of provolone cheese and cook for an additional 3 minutes, until golden brown.