Ingredients are changed from the broadcast version. I got weak-kneed and went more traditional. It was for a Superbowl party and couldn’t risk it.
- 2 cups unsalted butter 1 pound
- 6 slices fried thick bacon
- 1 cup shredded parmesan
- 7 cloves garlic minced
- 2 medium scallion or 8 green onions with whites and greens chopped
- 1 box frozen chopped spinach thawed, drained, and pressed to remove all the liquid
- 1/4 teaspoon red pepper flakes
- 3 teaspoons fresh lemon juice from 1 small lemon
- 2 dashes hot sauce or to taste
- Cook bacon slices in a large Lodge cast iron skillet over medium high heat until crispy. Remove and wrap in paper towel to remove excess grease, set aside on baker’s rack. Reduce heat to medium and pour out all but 2 tablespoons of bacon drippings.
- Add garlic and scallion to skillet. When the garlic is nice, after about 30 seconds add red pepper flakes and spinach.
- Cook until spinach is warmed through and coated with garlic bacon grease. Remove from heat and transfer to a large bowl.
- Chop bacon slices and add to spinach in bowl with lemon juice and hot sauce. Cover and chill to cool.
- Once cool, place bacon spinach mixture with butter in large mixer and blend thoroughly.
- Divide in half and spoon onto two sheets of waxed paper then roll into two compact logs. Twist the ends to seal and place in the fridge to firm up before using.
- 2 dozen small oysters in the shell
- 1 cup bacon spinach compound butter
- Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium.
- Place oysters, whole in shell, on hot grill and cook for about 5 minutes, until shells begin to bubble and steam and slightly pop open. If using frozen oysters like I do, thaw, place butter on shell and then place each individual oyster on each shell.
- Loosen oysters from their half shell for easier eating but keep them in the shells. Using gloves or a towel to insulate hands, remove an oyster shell from grill, and while holding in gloved hand, place shucking blade into crack opening and twist to open the shell. Pull open shell and run blade on top of connecting muscle to release oyster from the top half of shell. Reserve as much of the internal juices as you can, and place half shell back on grill. Repeat with remaining oysters.
- Top with Bacon Blue Cheese Compound butter and allow to continue cooking until butter is sizzling and blue cheese is soft.
- Remove the oysters to a platter and serve with lemon wedges, if desired. Or, eat straight off the grill!