INGREDIENTS:Spinach Mixture: 2 bacon strips 1 Tbsp. minced garlic ¼ cup minced onion 1 oz. Pernod liquor ½ cup cream 2 cups spinach, cooked and chopped 1 portobello mushroom, 5-6-inch diameter as needed, olive oil to taste, salt and pepper 2 slices provolone cheese 4 smoked oysters for garnish, brunoise of tri-colored peppers and fried tangle of Yukon Gold PotatoesDIRECTIONS:Render bacon and sautée garlic and onions in bacon fat. Deglaze pan with Pernod. Add cream and cook over moderate heat ...

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