Oysters Rock Recipe -Catersource 2013 Harmony at the Hard Rock,

Harmony at the Hard Rock:

Food, Love 
and Rock & Roll

Oysters Rock Roving Soup Cart
full event coverage here
Part One and Part Two

Oysters Rock Recipe Below:

Oysters “ROCK” Bisque Soup Recipe

a spin off on the classic Oysters Rockerfeller

An Original Recipe and CAD roadie cart rendition provided by

Cade Nagy and Dan Smith, Catering By Design, Denver, Colorado

CbD World Tour Oysters Rock

Served at the Catersource 2013 

Signature Monday Night Event
in customized rolling roadie carts at

Harmony at the Hard Rock

ROADIE CART CAB  RENDITION

Oyster Rocks Soup Pails

Serves 24

ingredients

¼ lb Jamon Serrano (Spanish ham), shaved paper thin

2 lg russet potatoes, diced fine

2 lg carrots peeled and diced fine

1 leek diced fine and washed

48 smoked oysters (see recipe)

2 qt spinach fennel bisque (see recipe)

¼ oz black caviar

Micro celery for garnish

ingredients for the bisque

1 rib celery diced fine

½ onion diced fine

1 clove garlic, minced fine

Bulb of one fennel diced fine

1 cup frozen spinach, thawed and drained well

2 cups heavy cream

5 cups whole milk

½ cup flour

½ cup whole butter, unsalted

1 bay leaf

method and instructions

In a medium sauce pot, melt butter. Add onion, garlic, fennel and celery. Sautee over medium high heat until onions are soft. Add flour and stir for about 1 minute. Meanwhile, in another sauce pan, heat heavy cream, milk and bay leaf until it’s almost boiling. Add spinach. Stir for one minute. Reduce heat down to medium.

 One spoonful at a time, begin to add the vegetable roux mixture. Stir well after each spoonful is added. Repeat until its all incorporated. Add bay leaf. Reduce heat to a simmer and cook for another 20 minutes, stirring often to avoid flour sticking to bottom. Season with salt and pepper to taste. Remove bay leaf and discard. Using an immersion blender, blend bisque until smooth.

Instructions For the vegetables

Bring  a large pot of water to boil. Add salt to make the water salty like the sea. Begin by blanching the diced carrots and potatoes for about 10 minutes or until soft when forked. Remove from the water and immediately add to ice cold water to stop them from cooking. Set aside until ready to build.

To build the soup

Using a container or bowl, place one nice shaving of the ham in the bottom followed  by the potatoes, oysters, and carrots . Next, pour some of the hot bisque over the top. Garnish with caviar and micro celery.

check out the full blog coverage 
of Harmony at the Hard Rock Party
Party Like a Rock Star
Part One and Part Two