1 shallot and garlic bulb, each brunoised*
¼ cup prepared horseradish (may need more)
¼ pound butter
1 cup flour
3 cups whole milk
Salt and pepper to taste
2 cloves garlic, thinly sliced
1 dash crushed red pepper
10-ounce bag spinach,
*To brunoise vegetables, finely dice, then cook slowly in butter until tender. This process enhances flavor.
1 cup bacon ends, brunoised
½ cup celery, brunoised
½ cup red and yellow pepper
½ cup shallot or Vidalia onion, brunoised
2 garlic cloves
1 pound butter
1 pound panko breadcrumbs
¼ pound white cheddar cheese, grated
1 green onion
2 ounces Worcestershire sauce
Horsey Béchamel and Spinach
- To make blonde roux, sweat shallot, garlic, and prepared horseradish in ⅓ of the butter. Once sweating is complete, add remainder of butter. Once melted, add flour.
- After roux has cooked for a few minutes, add milk slowly, stirring constantly until all milk is incorporated.Stir occasionally during cooking to prevent sticking. Once béchamel is at proper consistency, season to taste and set aside.
- Sweat sliced garlic and red pepper in clarified butter. Add spinach. Season, drain, and add to roux.
- For breadcrumb topping, render bacon until almost crispy. Add celery, onion, pepper, garlic, ½ pound of butter, and sweat.Add remainder of butter and let brown. Then add panko, stirring gently over medium heat to lightly toast.
- Once toasted add cheddar until combined.Finish with green onion, and Worcestershire.Season with salt and pepper and set aside.
- Preheat oven to 400 degrees. Spoon creamed spinach mixture on top of each oyster and spoon breadcrumb mixture on top of spinach. Bake until golden brown.
- from Chef Tyler Brown of The Capitol Grille at The Hermitage Hotel in Nashville, TN