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
CRISPY "OYSTERS ROCKEFELLER"
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 12 oysters
Number Of Ingredients 12
Steps:
- In a food processor, place the tarragon and spinach and pulse 1 to 2 times to coarsely chop. Add the panko and pulse until completely combined with the tarragon and spinach (it should look like green bread crumbs). Transfer the mixture to a medium bowl and set aside.
- In a small saute pan set over medium-high heat, add the olive oil and pancetta and cook until the pancetta is golden-brown and crispy, about 4 minutes. Remove the pan from the heat and add the lemon juice, sugar and salt, stirring with a wooden spoon until the sugar is dissolved. Add the parsley and set aside.
- Pour enough grapeseed oil into 10-inch saute pan to fill it by 1/3 inch. Heat the oil over medium heat to 350 degrees F or until a few breadcrumbs sprinkled in the pan sizzle immediately but do not burn. Lightly beat the egg in a medium bowl. Add the oysters to the egg and toss gently to coat. One by one, lift them out of the egg and place them in the herb breadcrumbs. Again toss gently to make sure the oysters are coated all around, pressing gently to adhere.
- Place the breaded oysters, one at a time, into the hot oil. You should be able to fry about 6 at a time. Fry until golden brown, about 1 minute. Flip the oysters and cook another 1 minute to brown on the other side. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Repeat the process with the remaining oysters.
- Place one oyster in each half shell and spoon some of the pancetta vinaigrette over the top. Serve warm.
OYSTERS ROCKEFELLER WITH SAMBUCA
I'm trying to copy a recipe I had at Latitude 31 on Jekyll Island! Yet to try... but this may be close.
Provided by A la Carte
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet. Add shallots and leeks, sauté until translucent.
- Remove skillet from the stove, carefully set the skillet back, keeping your face away.
- Add Sambuca and cook for 1 minute.
- Add cream cheese and spinach. Cook for 2 minutes, then fold in the garlic.
- Line oysters on a baking sheet.
- Spoon sauce on the top and sprinkle with parmesan.
- Bake for 7 minutes and serve hot.
Nutrition Facts : Calories 409.4, Fat 28.6, SaturatedFat 16.5, Cholesterol 151.1, Sodium 552.5, Carbohydrate 14.5, Fiber 1.5, Sugar 0.6, Protein 24.6
OYSTERS ROCKEFELLER
Steps:
- Thaw the spinach in colander squeeze as much of the water out as possible. Mix spinach, Parmesan, and mayonnaise in a bowl until creamy.
- Texture should be thick, if you overdo the mayonnaise add more Parmesan. Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster.
- Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot.
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.
ROCKIN' OYSTERS ROCKEFELLER!
I love love love oysters rockefeller and my favorite way is slightly creamy and cheesy with a hint of anise flavor. I used Ouzo cause it was on hand, but Pernod, Herbsaint or Sambuca would work. Or if you don't want to use liquor you could mince some fennel and saute with the spinach mixture. The addition of optional breadcrumbs makes for a denser topping, but omit it for a creamier version. So tasty I was eating this without the oysters. I think I have found a new decadent vegetable side dish! When I was making up this recipe I meant to add a dash of hot sauce but forgot, and I didn't miss it, but may try next time.
Provided by c.walsh
Categories < 60 Mins
Time 45m
Yield 48 oysters, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cook bacon in large skillet until crisp and set aside. Reserve 1 tbl. of drippings and melt butter in same pan over medium heat.
- Add shallots and garlic, saute 2 minutes being careful not to burn the garlic or it will make dish bitter.
- Add as much spinach as can fit in pan and finely crumbled bacon, along with nutmeg and a pinch of salt and pepper. Add more spinach as it wilts, folding or stirring as you go.
- When all the spinach has wilted, make a well in bottom of pan and turn heat to medium high. When most of the juice has evaporated from the well and heat has risen, add Ouzo to deglaze pan.
- Stir mixture until Ouzo has reduced by over half, then add cream. Bring mixture to a boil, then reduce to a simmer and add grated Parmesan cheese.
- Simmer for 3-5 minutes, stirring as cheese melts and mix thickens. Season to taste with salt, pepper, hot sauce.
- Stir in remaining 1 oz. of Ouzo and take off heat to cool. If you are opting to use breadcrumbs, stir in at this time.
- Arrange oysters on baking sheet, using a bed of rock salt to stabilize if necessary, crumpled foil works as well. Top with spoonfuls of spinach mixture, then sprinkle with a little shredded cheese.
- Bake at 450 degrees for 10-12 minutes, until cheese is melted and top is slightly browned. Serve with lemon wedges if desired. Enjoy!
Nutrition Facts : Calories 671.6, Fat 38.9, SaturatedFat 19, Cholesterol 303.3, Sodium 1496.2, Carbohydrate 26.7, Fiber 1, Sugar 0.8, Protein 52.7
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- Place the Panko crumbs and half the Parmesan cheese in a mixing bowl and half the garlic butter, set aside.
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