6 shucked East Coast oysters
1 1/2 T of creamed spinach per oyster
1 T of provel cheese
1 T garlic minced
1 T shallot minced
1 C Chardonnay
1/2 C fresh lemon juice
6 cups frozen spinach
1 Tbsp. white pepper
2 Tbsp. salt
2.5 qt. cream base
Instructions -- Creamed Spinach
Thaw spinach and squeeze in a china cap to remove excess moisture
In a 7-quart sauce pot heat up cream base.
Bring to a boil; cook for 1 minute.
Add strained spinach.
Cook for 3-5 minutes, stirring constantly.
Instructions -- Lemon butter
Combine and reduce until amber color on low heat. Use 1 tablespoon of reduction and whisk in 1/2 lb. of cubed cold butter over medium-high heat. Strain and serve.
Instructions -- Oysters
Bake at 400 for 5 minutes. Top with creamed spinach and lemon butter.
15169 N Scottsdale Road
Scottsdale, AZ 85254