©1982
AuthorDartagnan"slightly updated over the decades, this timeless classic will be a favorite over and over again"
Heat medium non-stick skillet with small amount of olive if desired. Once heated, add pancetta and whole slices of prosciutto. Render on medium low heat until crisp. Drain. Try not to snack on all of them.
Over medium heat, melt the butter in small stockpot until it starts to produce foam.
In the heated butter, sauté the celery, onion, and red bell pepper 2 minutes, then add garlic, Triple Blast and cayenne, sauté until they soften, which should take approximately 10 minutes.
Add heavy cream and half & half, seasoning it with salt, white pepper and more cayenne to taste.
Heat mixture until just a simmer. Add oysters, chopped tarragon and accompanying liquid to taste, finishing Louisiana hot sauce.
Simmer until the oysters start to curl at the edges, 10 to 15 minutes.
Rest off heat covered for 5 minutes.
Garnish with crisped prosciutto and pancetta, drops of cognac and chive.
Ingredients
Directions
Heat medium non-stick skillet with small amount of olive if desired. Once heated, add pancetta and whole slices of prosciutto. Render on medium low heat until crisp. Drain. Try not to snack on all of them.
Over medium heat, melt the butter in small stockpot until it starts to produce foam.
In the heated butter, sauté the celery, onion, and red bell pepper 2 minutes, then add garlic, Triple Blast and cayenne, sauté until they soften, which should take approximately 10 minutes.
Add heavy cream and half & half, seasoning it with salt, white pepper and more cayenne to taste.
Heat mixture until just a simmer. Add oysters, chopped tarragon and accompanying liquid to taste, finishing Louisiana hot sauce.
Simmer until the oysters start to curl at the edges, 10 to 15 minutes.
Rest off heat covered for 5 minutes.
Garnish with crisped prosciutto and pancetta, drops of cognac and chive.