by, Rocco “Boss Hog” Loosbrock
February 9, 2009

When you have a Chicago bred chef who’s been trained in New England and
French cuisine, and he’s lived in Texas for a while, the result is a rare
blend of culinary brilliance. It’s from his profound experiences and
background that Chef Brian Olenjack gets the inspiration to create and
refine. And its his palate for simple luxury that catapults Olenjack’s
signature style for bold, neo-Texas fare. His art ranges from turning simple
meals into more flavorful surprises to reinventing traditional dishes with
bold ingredients. As a chef, Brian has worked throughout the country
learning many aspects of the culinary industry and gaining expertise in a
wide variety of cooking styles.

Chef Brian Olenjack created Olenjack’s Grille. He says with one visit
you’ll savor an experience that’s unique to the Dallas/Fort Worth culinary
scene. It’s a comfortable elegance in the heart of a vibrant entertainment
district that is drawing attention for its world-inspired, neo-Texas
cuisine. Since its 2007 launch in north Arlington, Olenjack’s signature
style, anchored by Chef Brian Olenjack and characterized by entrees such as
fried antelope ribs and grilled lamb lollipops, has garnered rave reviews by
media and food critics. From his world-inspired influence, Olenjack’s
customers get original and hearty works, such as Shrimp & Grits, Grilled
Rockfish Sandwiches, Port Wine & Tomato Cherry Pie, and Chocolate Covered
Cherries Crème Brulee. Olenjack’s has also been praised for masterfully
achieving a rare upscale casual dining concept, the only locally owned one
of its kind in Arlington. With a rich, yet practical menu that conjures up
the finest in local and regional ingredients, Olenjack’s has brought a surge
of new life to the Arlington dining scene.

Enjoy Chef Brian’s Recipe for Baked Oysters with Bacon Bourbon Butter

Preparation Instructions
2 oz Smoked Bacon, chopped fine
2 Tbsp Shallots, minced
11/2 Tbsp Bourbon, Jack Daniels
4 oz Butter Unsalted, softened
1 1/2 Tbsp Cilantro Fresh, minced
Pinch Sea Salt
Couple Grinds Fresh Ground Black Pepper
6 oysters on the half shell Malpeques or Wellfleets
Coarse sea or coarse salt for filling roasting pan and plates

In a heavy skillet cook bacon over moderate heat, stirring occasionally,
until golden and add shallot. Cook mixture, stirring, until shallot is
softened. Stir in Cognac and cool mixture to room temperature. In a small
bowl stir together bacon mixture, butter, cilantro, salt and pepper. Butter
may be prepared 3 days ahead formed into a 3-inch-long log, and chilled,
wrapped well in plastic wrap.

Preheat oven to 425°F.
Loosen each oyster from shell with a small knife if necessary. Return
oysters to shells and top with butter. In a small roasting pan spread coarse
salt 1/4 inch deep and nestle shells in salt to keep them level. Oysters may
be prepared up to this point 8 hours ahead and chilled, covered. Bake
oysters in middle of oven until plump and butter is sizzling, about 10
minutes.

Wine Recommendation
Fess Parker Chardonnay 2007
Olenjack says “The buttery but smoky flavor of this Chardonnay pairs well
with the richness of the oysters,” added Olenjack.

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com