If you like oysters, then you'll love them topped with bacon and drenched in a delicious sauce.
Chef Chris Rendell at New York City's Whitehall Bar + Kitchen shares his recipe for Oysters Kilpatrick, and it's definitely worth a try at home.
This Australian dish works just as well at a formal dinner party (think canapés) as it does as an appetizer at a barbecue, Chef Rendell tells us.
Thinking of whipping it up on your own? The chef recommends a serving size of two oysters per person. Enjoy!
WATCH: How To Make Oysters Kilpatrick
- 8 oysters
- 8 slices smoky bacon, finely chopped
- 2 tablespoons finely-chopped chives.
- 2 cups table salt
- For the sauce:
- 3 cups Worcestershire sauce
- 1 cup high-grade tomato ketchup
- 2 tablespoons Tabasco
- Pinch of salt
- For the Kilpatrick sauce: Place ingredients in a bowl. Mix well and store in an air-tight container.
- Preheat over to 400º F.
- Wash the oysters in cold water before opening to remove any sand. With an oyster knife, carefully open the oyster and remove the it from the membrane. Keep the oyster within its shell.
- On a roasting pan, place the table salt in an even pile and place the opened oyster on top (this will prevent them from rolling around)
- In a heavy based frying pan on a medium heat, add the finely-chopped bacon and cook until golden brown. Remove from pan and place on a paper towel to remove any excess oil. Once slightly cooled, spoon the cooked bacon evenly over each oyster.
- Add 1 tablespoon of Kilpatrick sauce over each oyster and place in pre-heated oven fore approximately 4-5 minutes.
- Once cooked, the sauce should be sizzling and the bacon nice and crispy. Carefully remove from oven and finish with finely-chopped chives.
- Serve with lemon wedges and extra Tabasco for a little extra kick. Eat right away while still warm.