In the kitchens at Edible Piedmont, we refer to these oysters as KKO; the recipe was born on a day in the kitchen with leftover oysters. This awesome preparation dovetails in any party setting, from the holidays through Valentine’s Day. We’ll use them to celebrate “Old Christmas.”

Serves 12 as appetizers

6 slices of Rainbow Meadow Farms Applewood-Smoked
bacon, coarsely chopped
2 small onions, finely chopped
2 small red peppers, seeded and finely chopped
2 small stalks of celery, finely diced
2 teaspoons lemon juice, about ½ lemon
2 teaspoons salt
Freshly ground black pepper to taste
2 generous dashes of Worcestershire
6 to 8 drops of hot sauce
½ teaspoon Chesapeake-style seafood seasoning
2 dozen N.C. oysters, shucked and on the half shell

Preheat oven to 400°F. Meanwhile, heat a large skillet and cook the bacon until crisp.

Add the onion, celery, pepper and all seasonings and sauté until just tender (1 to 2 minutes). Arrange oysters in a casserole or baking sheet lined with aluminum foil.

Spoon mixture on each oyster half and bake for 8 to 10 minutes, until the edges of the oysters just start to curl. Serve immediately.

Kyle’s Note: If shell oysters are not available, another great presentation is to use individual ramekins or individual skillets. Place two oysters in each ramekin, and
top with vegetable mixture from above. Place on baking sheets and bake until oysters just begin to curl.

Kyle Wilkerson is Test Kitchen Chef for edible Piedmont