OYSTERS ROCKEFELLER
There are as many so-called original recipes for oysters Rockefeller as there are types of oysters. One account has it that the dish first surfaced at Antoine's in New Orleans in 1899. It was said to have been devised by Jules Alciatore, a grandson of the restaurant's founders. According to the story, a shortage of snails from Europe had the restaurant in jitters, and Mr. Alciatore was experimenting in the kitchen, looking for a substitute. At that time, oysters were never cooked at all, let alone fancied up with a sauce. He did so, making a sauce of watercress, scallions, celery, anise, spinach and other seasonings. It was a big hit, and he named it after America's richest man, John D. Rockefeller. Some revisionists contend that spinach was not in the original dish. My version calls for celery, spinach, scallions, parsley, garlic, anchovy fillets and Tabasco. The anchovy is my own liberal interpretation.
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Open the oysters, leaving them on the half shell, and reserve the oyster liquor. Arrange them in a baking pan; then, chill until ready to use.
- Pick over the spinach and remove any tough stems and blemished leaves. Rinse well and place in a saucepan. Cover and cook, stirring, until wilted. Drain well, and squeeze to remove all moisture.
- In the container of a food processor, combine the drained spinach, celery, scallions, parsley, garlic and anchovies. Blend to a fine texture.
- In a skillet, heat 2 tablespoons butter. Add spinach mixture. Cook and stir for about 1 minute. Set aside.
- Heat the remaining butter in a saucepan. Add the flour, blend, and stir with a wire whisk. Add the oyster liquor, stirring vigorously with the whisk. Stir in the cream, season with Tabasco, and cook for about 2 minutes. Add the spinach mixture, cheese and liqueur. Blend well and let cool. Add salt and pepper to taste.
- Spoon equal parts of the spinach mixture on top of the oysters and smooth over the tops. Bake for 20 to 25 minutes or until piping hot.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 1199 milligrams, Sugar 5 grams, TransFat 0 grams
NEW CENTURY OYSTER ROCKEFELLER
Make and share this New Century Oyster Rockefeller recipe from Food.com.
Provided by Yosshi
Categories Mashed Potatoes
Time 1h
Yield 12 pies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler or oven 450?F.
- Shack oysters and save on half shell.
- Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over garlic powder, shallot, Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
- Remove oyster from shell once, bed mashed potatoes on shell then replace oyster on mushed potato.
- Add sundried tomatoes put on the oyster then place cheese on it. Bake in 15 minutes.
- Cook bacon in small skillet on medium low heat to be crispy.
- Take out oyster from oven, sprinkle green onion and bacon bits then place on plate and serve.
Nutrition Facts : Calories 71.2, Fat 3.4, SaturatedFat 1.3, Cholesterol 30.6, Sodium 151, Carbohydrate 3.6, Fiber 0.2, Sugar 0.5, Protein 6.3
OYSTERS ROCKEFELLER
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 8 servings as an appetizer
Number Of Ingredients 19
Steps:
- For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
- For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
OYSTERS ROCKEFELLER
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Provided by Melissa Clark
Categories seafood, appetizer
Time 20m
Yield 4 to 6 servings (24 oysters)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
- Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.
OYSTERS ROCKEFELLER
Categories Shellfish Bake Oyster Fall Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 12
Steps:
- Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
- Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
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OYSTERS ROCKEFELLER RECIPE - EMERIL LAGASSE - FOOD & WINE
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5/5 (1)소요 시간 50분범주 Appetizer
- Preheat the oven to 400°. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates.
- Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2 to 3 tablespoons of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. (Alternatively, transfer the sauce to a pastry bag fitted with a plain tip and pipe the sauce over the oysters.)
- Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
- Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.
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From en.wikipedia.org
Main ingredients OystersRegion or state New OrleansPlace of origin United States
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