Boston chef Jeremy Sewall's contemporary approach to classic dishes in his new book, The New England Kitchen, is not only fresh, but also downright tasty.
Take, for example, his spin on oysters Rockefeller, called Oysters Gregory. He takes out the Parmesan and spinach usually found in the beloved appetizer and replaces them with a topping made of grilled leeks, tarragon and bacon. He also adds a touch of paprika, panko bread crumbs and a double hit of acid using both the zest and juice from a lemon.
And when those briny bivalves are topped and ready to be put in the oven, Sewall puts them of a bed of salt, so that they don't slip away, and bakes them until they are just warmed through.
Perhaps the best part? The oysters will fill your entire kitchen with the nutty, smoky smell of bacon—exactly what you want on a cold, cozy night.
To learn more, read "The Joy Shuck Club."
Oysters Gregory with Grilled Leeks, Bacon and PaprikaRecipe adapted from "The New England Kitchen: Fresh Takes on Seasonal Recipes," by Jeremy Sewall
Yield: 12 oysters
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes