By Traeger Kitchen
These are as rich as the New Orleans culture they come from and in the name of Rockefeller, we're bringing you smoky, wood-fired oysters, "Traegefeller". Greens, bacon, and cheese to name a few shell out ridiculous flavor.
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|1||finely chopped shallot|
|2 Cup||fresh collard greens, washed and trimmed|
|3 Clove||Garlic, minced|
|1/4 Cup||Pernod Liqueur|
|1 Cup||crushed BBQ potato chips|
|1 Cup||Parmesan cheese|
|As Needed||rock salt|
|To Taste||salt and pepper|
Melt butter in a medium sauce pan over medium-high heat. Add shallot and collard greens and cook until wilted, about 3 minutes. Add garlic and sauté 1 minute or until fragrant.
1 Tablespoon butter
1 finely chopped shallot
2 Cup fresh collard greens, washed and trimmed
3 Clove Garlic, minced
Deglaze with Pernod and simmer until reduced by half. Add cream and simmer another 3 minutes or until the liquid coats the back of a spoon.
1/4 Cup Pernod Liqueur
1/2 Cup cream
In a small bowl combine crushed potato chips, crispy bacon bits, and shredded Parmesan cheese.
1 Cup crushed BBQ potato chips
1 Cup Parmesan cheese
3 Slices bacon
When ready to cook, start the Traeger grill and set the temperature to 450°F. Preheat, lid closed, for 10 to 15 minutes.
450 ˚F / 232 ˚C
Spoon 1 heaping teaspoon of the collard mixture on each oyster followed by a spoonful of the potato chip mixture.
Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them.
As Needed rock salt
Place the sheet tray directly on the grill grate and cook 10-15 minutes until bubbly and golden brown. Serve with lemon wedges. Enjoy!
450 ˚F / 232 ˚C
2 lemon wedges
To Taste salt and pepper
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