Ranch Oyster Rockefeller Dip Food

OYSTERS ROCKEFELLER

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 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.,

RANCH OYSTER ROCKEFELLER DIP

Steps:

• Drain all of the liquid from the spinach.
• Over medium flame, slowly brown bacon to render all of the fat, keeping fat in pan.
• Add the onions, butter, salt and pepper, and chipotle powder. Saute slowly until onions are lightly caramelized.
• Add oysters with juice and simmer until juice is fully reduced. Stir often to break oysters into small pieces.
• Add spinach and stir for about 1 minute to fully incorporate the seasoning.
• Add anisette, heavy cream, cream cheese, and Parmesan cheese. Simmer several minutes until thickened. Remove from heat, cool, and refrigerate for later use.
• To serve, heat to a simmer and serve warm in a chafing dish in a dip bowl.

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

Steps:

• Preheat oven to 450 degrees F.
• Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.

DEB'S OYSTERS ROCKEFELLER

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.

OYSTERS ROCKEFELLER

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.