Wine and oyster pairings with The Silver Pig

Chef Craig Myrand and Ryan McLean from The Silver Pig restaurant in Howell joined us on The Nine to teach us about wine and oyster pairings. 

You can hear more from them in the video player above, and get their recipes below. 

The Silver Pig Oyster Rockefeller 
5 ea    Oyster (shucked and in shell)    
5 tsp    Rockefeller Mayo 
5 Tbl    Rockefeller Spinach
5 tsp    Grated Parmesan

1.    Place a teaspoon of Rockefeller mayo in the bottom of each.
2.    Place the oyster in the mayo.
3.    Place 1 Tablespoon of Rockefeller spinach on top of each oyster.
4.    Sprinkle a teaspoon of parmesan on each oyster.
5.    Bake in the oven at 350 degrees for 10 minutes.

The Silver Pig Rockefeller Mayo
1 ounce     Blend Oil
¾ cup    Mayonnaise
1 Tbl    Garlic (minced)
1 ½ Tbl    Parmesan (grated)
1 tsp    Lemon Juice

1.    Mix all Rockefeller mayo ingredients together.
2.    Label, date and refrigerate.

The Silver Pig Rockefeller Creamed Spinach
Yield 3 cup
1 Tbl    Butter
1 Tbl    Flour
1 ½ cup    Milk
1/3 cup    Parmesan (grated)
½ tsp    Kosher Salt 
1 ½ Lbs    Spinach (steamed and drained)

1.    Melt butter in a sauce pot.
2.    Add flour to make a roux.  Let cook for 1 minute on low.  Continually stir.
3.    Add milk and let simmer for 10 minutes on low.
4.    Stir in parmesan cheese and salt. 
5.    Mix spinach in.
6.    Set aside to cool.