RICHMOND, Va - Executive Chef Mike Ledesma, from Richmond Restaurant Group, shared a delicious roasted oyster dish with braised lacitano kale, housemade bacon, and local cheese. The event is Sunday, October 4th from 2pm to 6pm at Seven Springs Farm, located at 6831 Dabneys Mill Road in Manquin. For more information visit www.shell-raisersshindig.weebly.com.
Roasted local oyster with braised lacinato kale, housemade bacon, and local cheese
Ingredients
6 fresh virginia oysters
2 bunches lacinato kale
2 cup chicken stock
2 cloves garlic (minced)
1 onion diced
1 fennel diced (optional)
1/2 cup cider vinegar
1/2 lb butter
1/2 pork belly Smoked and diced
1/4 gryuere shredded
Procedure
Keep oysters iced to ensure quality
(Cook off bacon and use fat to start kale procedures)
1. Saute onions and garlic
2. Add kale and stock
3. After the kale has broken down add vinegar
4. Reduce by 1/3 (simmer for approx 30-40 min)
5. Add butter and season with salt and pepper
6. Cool down and snack on finish product
7. Shuck oyster carefully
8. Remove all sediment leaving the liquor
9. Top the oysters with layer of kale, bacon, and cheese
10. Roast until cheese is golden brown
Bon apetit!
