OYSTERS ROCKEFELLER
A traditional recipe for oysters Rockefeller.
Provided by Barrett
Categories Appetizers and Snacks Seafood
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
- Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
- Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.7 g, Cholesterol 18.9 mg, Fat 8.9 g, Fiber 1.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 61097.1 mg, Sugar 1.4 g
DEB'S OYSTERS ROCKEFELLER
Every November, our family and friends gather at our home for our annual "Oyster Party". My sons and some of their friends shuck between 300 and 400 oysters throughout the day and I prep, bake and serve them to our guests. Forks are spread out over the platter and everyone just starts grabbing the baked oysters off the tray. The most important part of this recipe is the Hollandaise Sauce that is put on the top of the Rockefeller-this just makes it taste better than any others out there.-Deb Holt, Baltimore, Maryland
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Shuck oysters, reserving bottom shell; set aside. Spread rock salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with spinach, bacon and cheese., Bake, uncovered, at 400° for 14-16 minutes or until oysters are plump. Meanwhile, prepare hollandaise sauce according to package directions. Drizzle over oysters and serve immediately.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 114mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
OYSTERS ROCKEFELLER
My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
MELISSA CLARK'S OYSTERS ROCKEFELLER
Provided by Melissa Clark
Categories dinner, lunch, quick, appetizer
Time 15m
Yield 24 oysters
Number Of Ingredients 12
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 1 minute or so. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic. Cook until fragrant, 1 minute. Stir in the Pernod and let it cook off for another minute. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
- Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams
OYSTERS ROCKEFELLER EN CASSEROLE
Rich appetizer you can assemble ahead of time. A "standard" at our house, along with crawfish or shrimp pies, on special occasions.
Provided by Margaret3
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Clean& drain oysters and set aside.
- In skillet, melt butter& saute celery& onion, stir in parsley, spinach, anise, worcestershire, and pepper.
- Remove from heat.
- Grease or spray 8 ramekins.
- Place 3 oysters in the bottom of ea ramekin.
- Cover oysters with spinach mixture.
- (***youcan do it in advance up to his point and refrigerate).
- Bake@ 350 for 30 minutes.
- Remove& top with cheese and crumbs.
- Return to oven for 10 minutes.
- **Ifyou don't own ramekins, bake in a shallow baking pan.
- This is not a beautiful dish, so the attractive containers help.
- I made this for years without them.
- The ramekins make it easier to serve, too.
- I usually do this as an appetizer, but it makes a main course for 4.
Nutrition Facts : Calories 326, Fat 20.3, SaturatedFat 11.2, Cholesterol 120.3, Sodium 412.4, Carbohydrate 15.8, Fiber 1.8, Sugar 1.5, Protein 20.4
OYSTERS ROCKAFELLER
These are Chuck's cooked oysters topped with a delicious spinach and cream mixture, garnished with breadcrumbs and Parmigiano-Reggiano.
Provided by Chuck Hughes
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Shuck the oysters, reserving the liquid. Place the oysters and liquid in a saucepan. Reserve the deeper half of each oyster shell. Cook the oysters over medium heat for about 30 seconds, just to give them some firmness. With a slotted spoon, remove the oysters to a bowl and set aside. Add the cream to the oyster liquid in the pan and cook for 10 minutes to reduce. Add the mustard and half the cheese. Set aside.
- In another saucepan over low heat, cook the spinach with 1 tablespoon (15 ml) water until wilted. Strain the excess spinach water into the cream mixture and set the spinach aside. Mix the remaining 1/2 cup cheese and the breadcrumbs in a bowl and season with salt and pepper.
- Heat the broiler. Arrange the oyster half-shells in a casserole dish filled with seaweed or large rock salt. Place each oyster in a shell and add a bit of the cream mixture and some spinach. Top with the breadcrumb mixture. Broil until the cheese melts and the tops are lightly browned, about 1 minute.
OYSTER ROCKEFELLER CASSEROLE
1.6k
Categories Main Dish Casseroles Cheese Oysters Spinach
Time 1h
Yield 6
Number Of Ingredients 24
Steps:
- Preheat oven to 450℉ (230℃). Grease a large casserole dish. Drain the oysters and arrange in a single layer in bottom of casserole. Melt the butter and sauté the celery and onions until they begin to soften. Add parsley, spinach, anise seed, Worcestershire Sauce, soft bread crumbs, salt, pepper and Cayenne. Spread this mixture over the oysters. Bake the casserole for 30 minutes. Remove; and, if necessary, pour off water that has cooked from oysters. Sprinkle with grated Parmesan cheese and a very thin layer of bread or cracker crumbs. Return to oven for 10 minutes or until slightly browned on top.
Nutrition Facts :
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
Steps:
- In a bowl combine the lettuce, the spinach, the scallion, 1/2 cup of the breadcrumbs, the minced parsley, the celery, and the garlic. In a skillet melt the butter over moderate heat and in it cook the vegetable mixture, stirring, for 1 to 2 minutes, or until the greens are wilted. Stir in the liqueur, the anchovy paste, the cayenne, and salt and black pepper to taste and chill the mixture, covered, for 1 hour, or until it is cold.
- In another skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Arrange 1 oyster in each of reserved shells and moisten the oysters with some of the reserved liquor. Spread half of the vegetable mixture by heaping teaspoons onto the oysters and sprinkle the bacon over it. Top the bacon with the remaining vegetable mixture and sprinkle each oyster with 1 tablespoon of the remaining 2 1/4 cups bread crumbs.
- Arrange the oysters on ovenproof platters or in jelly-roll pans filled with the coarse salt and bake them in the middle of a preheated 450°F. oven for 18 minutes, or until the edges of the oysters begin to curl and the bread crumbs are browned well. Garnish the platters with the parsley sprigs and the lemon wedges.
MUSHROOM OYSTERS ROCKEFELLER
From an old BBS food forum. I used the smallest jarred oysters I could find in the fresh seafood section, but the recipe called for fresh, shucked oysters. With the bagged spinach e-coli scare, use a fresh bunch purchased from a local grower if possible, not bagged.
Provided by Outta Here
Categories Spinach
Time 42m
Yield 14 mushrooms, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make the filling:
- In a large skillet over medium-high heat, cook the bacon until crisp. Remove to paper towel to drain. Save bacon drippings in skillet. Finely crumble bacon.
- Stir flour into drippings over medium heat, until asorbed. Add the spinach and half and half. Cook, stirring well, until very thick.
- Stir in the crumbled bacon, Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.
- To make the topping:
- Combine cream cheese, garlic, green onion and sherry until creamy.
- (Filling and topping can be prepared up to 2 days in advance; store in a tightly covered container in the refrigerator.
- Preheat oven ot 325°F
- Lightly coat a baking sheet with nonstick cooking spray.
- Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.
- Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushroom. Lightly press one oyster into each spinach-filled mushroom.
- Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.
- Place the mushrooms on baking sheet. Sprinkle each mushroom with a little minced red bell pepper.
- Bake until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes.
- Remove from oven and squeeze the lemon juice over.
Nutrition Facts : Calories 419.2, Fat 23.4, SaturatedFat 10.9, Cholesterol 140.8, Sodium 615.3, Carbohydrate 23.8, Fiber 3.4, Sugar 3.6, Protein 30.3
THE DARBY'S OYSTERS ROCKEFELLER
A classic recipe for oysters, said to be "as rich as Rockefeller," gets an update from chef Alex Guarnaschelli, Food Network host and executive chef at The Darby.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees.
- Place a strainer over a medium bowl; gently shuck the oysters over the strainer, using the strainer to catch the meat and strain the liquor into the bowl. Reserve the deeper halves of each oyster shell (discarding remaining shells) and scrub clean under cold running water; dry shells and arrange in a single layer on a baking sheet; set aside.
- In a medium skillet, melt butter over medium heat. Add shallots; season with salt and cool until tender, 3 to 5 minutes. Stir in flour. Add Herbsaint and cook until almost all the liquid has evaporated. Add garlic and anchovies and their oil; stir to combine. Season with salt. Add heavy cream and reserved oyster juices; let cook 1 minute. Stir in spinach, watercress, basil, and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture seems too thick, add a little water or heavy cream to thin.
- Place reserved oyster shells in oven and bake until warm, about 2 minutes. In a medium bowl, mix together cheese, panko, and breadcrumbs until well combined; set aside.
- Spoon scant tablespoon spinach mixture into each of the shells and top each with a whole oyster. Top with a little more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, 2 to 3 minutes.
- Preheat broiler. Place oysters under broiler to brown. Garnish with scallions and season with lemon juice; serve immediately.
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