Hot Oysters On the Radio


When we started Joe Beef, the town was suffering from a weird vibe, a kind of up-the-ante feeling with regard to food: people went out to eat like college kids drink beer. If someone was doing testicles, you could count on someone else to pair them with pizza. Feet were kept on chickens, and heads and eyeballs were served as sides. There was no end in sight, much less vegetables. To put a damper on the frenzied quest for more, we thought that maybe the next ingredient should be inedible: not gold shavings, but what about an old radio? Doesn’t “oysters on the radio” sound good? When we ran out of radios, we used bags of sugar, erotic novels, or old album covers. The oysters themselves are simple: plump specimens topped with crisp bacon, chives, potatoes, eggs, cream, and some bread crumbs. Serve yours on any inedible ingredient of choice.

What you will need

12 big, meaty oysters

Coarse salt for partially filling pan

4 slices bacon, finely diced

1/4 cup (120 g) peeled and finely diced small potatoes

1 clove garlic, finely chopped

2 egg yolks

1/3 cup (80 ml) whipping cream (35% butterfat)

1 tablespoon chopped fresh chives

1/3 cup (30 g) finely grated aged Cheddar cheese

Salt and pepper

1/4 cup (30 g) dried bread crumbs

1/4 cup (55 g) unsalted butter, cut into 12 equal pieces


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