The Scene

Cooking with Camp McConaughey

McConaughey, his partner Camila Alves, and their two children (son Levi, 2, and daughter Vida, 14 months), are a picture of domestic bliss most days of the week. In fact, they are rarely seen out and about on the regular restaurant circuit, because they’re too busy experimenting in their kitchen. With the freedom to donate an hour and a half per day to cooking, Camp McConaughey is on my list of foodie destinations.

Tonight, sit back and relax with Matthew's Malibu Oysters, care of FoodNetwork.com...

 

Ingredients:

8 large oysters

1/3 cup mayonnaise

1 tablespoon white wine vinegar

2 tablespoons Parmesan cheese

Salt and freshly ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon ground white pepper

1 cup fried potato sticks (recommended: Pik-Nik)

2 teaspoons olive oil

2 tablespoons finely diced red bell pepper

2 tablespoons finely diced red onion

1 1/2 cups baby spinach

6 ounces havarti cheese, sliced

Rock salt, for baking

 

Directions:

Preheat a grill to high. Preheat the oven to 500 degrees F.

Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell.

In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper, to taste, cayenne, and white pepper. Stir to combine, and then stir in the fried potato sticks.

In a small sauté pan, add the olive oil and cook over medium-high heat. Add the bell peppers and red onions and sauté for 3 minutes. Then add the spinach and allow to wilt. Adjust seasoning to taste.

Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture. Top with the havarti and place on a baking sheet lined with a layer of rock salt. Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes.

Let cool enough to handle, and then serve right away.

 

Enjoy!

Matthew McConaughey can currently be seen in The Lincoln Lawyer, playing at a theatre near you.

 

- Symonne Torpy, YH Staff