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Author Notes: Growing up I would eat anything...slurping raw oysters at 18 months...you name it, I would eat almost anything. As I became an adult, I realized how many people were fearful of foods that were unknown to them. Oysters top many peoples "off limits" food list. This is a recipe that I made countless times with my grandfather (Harry - hence the name of the recipe), and I have yet to meet a person who was not converted into an oyster lover (or at least eater) by this particular recipe. And it doesn't do that in a way that turns off oyster purists! This is a Roberts family tradition at every fall and winter gathering that I will pass on to my children without a doubt. - meganvt01
Makes 2 dozen
- 24 oysters
- 4 pepperoncini
- 3 strips of bacon
- 4 tablespoons butter
- 4 ounces montery jack cheese
- kosher salt
- First, cut the strips of bacon into 1/2 inch pieces. Saute the bacon until it is cooked, but not crisp. Drain and set aside.
- Cut the pepperoncini into strips approximately 1/8th inch wide and 1 inch long.
- Cut the butter into 24 equal squares.
- Cut the cheese into 24 equal squares.
- Shuck each oyster, being careful to remove the connection between the oyster and its bottom shell and retaining as much liquid as possible. Place the sucked oyster on the half shell, nestled in a bed of kosher salt on a cookie sheet.
- Preheat the broiler.
- On each oyster shell place one pepperoncini, on pat of butter, on piece of bacon, and top with one piece of cheese.
- Broil for 3 to 5 minutes until the cheese melts and is bubbly and the oyster is just cooked through.
- Enjoy with a large group of soon to be oyster lovers.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For