Oysters Rock-a-fella

Serves 4

6 Kumamoto oysters, shucked
6 Tbsp. sake creamed spinach
(recipe follows)
6 Tbsp. Pops Hollandaise
(recipe follows)
6 tsp. breadcrumbs
lemon wedges
Sriracha chili sauce; optional

SAKE CREAMED SPINACH

2 bunches spinach, washed and chopped
2 Tbsp. minced garlic
3 Tbsp. olive oil
2 oz. sake
pinch of salt and pepper
6 oz. heavy cream

Heat olive oil in pan over moderate heat. Add garlic to sweat. Pour sake into pan; stir and cook until reduced. Add cream, stirring until reduced to a thick consistency. Add chopped spinach to the pan. Season with salt and pepper. Stir until spinach is creamy.

POPS HOLLANDAISE

4–6 oz. clarified butter, warm
3 egg yolks
1 oz. soy sauce
1 oz. mirin
1 oz. rice wine vinegar
1 oz. Sriracha chili sauce
1 oz. lemon juice
pinch of cracked pepper
2 Tbsp. chives, chopped

Preheat oven to 400 degrees. In a food processor, blend egg yolks. Add butter slowly into processor until mixture looks like a thick, smooth sauce. Add all other ingredients, and blend well. Season to taste.

Top each oyster with equal amounts of creamed spinach and bake for 10–12 minutes. When oysters are hot, top with hollandaise and bread crumbs, and bake for another 2 minutes or until browned on top. Serve with lemon wedges and Sriracha chili sauce.

recipes provided by Andre Christopher, executive chef of pops for champagne
www.midwesthomemag.com