Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Saturday, May 21, 2011

Angels on Horseback (bacon-wrapped oysters and cheese)

I first discovered "Angels on Horseback" at Fat Jack's Sports Bar which is located on the Arkansas side of the state line which separates it from Texas. The only change that I made to this delicious recipe was using pepper jack cheese rather than mozzarella because I prefer the extra spicy bite this cheese contributes to the dish. They make great hors d'oeuvres and are easy to prepare.

Ingredients

  • 8 oz. canned boiled oysters
  • 8 oz. shredded pepper jack cheese
  • smoked bacon, thinly sliced

    Instructions

    1. individually roll the oysters with a slice of smoke-flavored bacon
    2. space the wrapped oysters evenly on a cookie sheet 
    3. bake in the oven at 350 degrees F. for around 20 minutes (or until the bacon has thoroughly cooked)
    4. top each morsel with pepper jack cheese and continue cooking until the cheese has melted
    5. remove the wrapped oysters from the oven and serve.
    Now wasn't that easy? Enjoy! Ahheee!!

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