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Beard House Recipe: Baked Texas Oysters with Tasso Ham

Maggie Borden

March 08, 2016

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Photo by Ken Goodman

There are some universal objectives for winter comfort food: it should be rich, creamy, hearty, and warm—and we've got a recipe that hits all the right marks. Although Gilbert’s Underground Kitchen chef Kenny Gilbert calls Florida's sunny Fernandina Beach his home, the Southern native proved he has a knack for satisfying the chilled bones of New York City diners at his recent Beard House dinner. Gilbert’s baked Texas oysters fall somewhere between chicken pot pie and clam chowder, the briny oysters doused in an addictive combination of half-and-half and Boursin cheese, spiked with fatty tasso ham, and speckled with a dusting of homemade cornbread gratin. Get the recipe and add this dish to this weekend's menu.

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Maggie Borden is assistant editor at the James Beard Foundation. Find her on Twitter and Instagram.