Baked Rock Oysters With Bacon, Cabbage and Guinness Sabayon

"A great dish for St. Patrick's Day --or any other day for that matter. From "The New Irish Table" by Margaret Johnson."
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Ready In:
24 oysters




  • To make the sabayon, in a double boiler, whisk the egg yolks, Guinness, lemon juice, salt and pepper together.
  • Place over barely simmering water, and whisk for 3 to 5 minutes, or until the sauce begins to thicken.
  • Remove from the heat, and gradually drizzle in the melted butter until the sauce is well blended.
  • Cook the cabbage in salted boiling water for 1 or 2 minutes, or until slightly wilted. Drain, and immerse in cold water. Drain again.
  • In a small skillet, heat the oil over medium heat. Cook the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain.
  • Preheat the broiler. Shuck the oysters over a small bowl. Reserve the deeper half of each shell, and rinse them under cold water.
  • Place the shells on a bed of rock salt in a small, sided baking sheet.
  • Divide the cabbage among the shells; put an oyster on top of each, and sprinkle the bacon over the oysters. Spoon some of the sabayon over each.
  • Place under the broiler 4 inches from the heat source, and cook for about 3 minutes or until the sauce is browned and bubbling.
  • Serve immediately.

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<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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