Rustys Oysters Rockefeller 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

CRISPY "OYSTERS ROCKEFELLER"

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.

RUSTY'S OYSTERS ROCKEFELLER

Steps:

• Cook spinach and drain well. Set aside. Melt butter and sauté shallots and thyme. Add bread crumbs and sauté and stir until crumbs are toasted. Then add Herbseint or Pernod, mixing thoroughly. Add drained oysters and simmer until oysters curl at edges. Then add parsley and spinach and season to taste. Place in shallow casserole dish and bake for 20-25 minutes.

OYSTERS ROCKAFELLER

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.

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:

• 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

Steps:

• Shuck oysters, remove meat and set bottom portion of each shell in an oven proof pan of rock salt to steady them and protect them from high heat.
• Discard top of shell.
• Set oysters aside.
• Heat butter in a skillet over medium heat Add shallots cook for 2 minutes.
• Add Garlic, spinach, bacon and parsley.
• Season with salt, pepper and nutmeg.
• Saute until hot.
• Stir in flour and cook 2 minutes.
• Stir in wine, lemon juice, Worcestershire Sauce, and cream.
• Bring to a boil.
• Simmer until thickened about 5 minutes.
• Stir in parmesan cheese.
• Divide this mixture among prepared shells.
• Place 1 oyster in each shell on top of spinach mixture.
• Broil 2 minutes .
• Coat lightly with Hollandaise (Recipe#91452.).
• Broil 3 more minutes or until golden.
• Serve immediately.

OYSTERS ROCKEFELLER

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.

OYSTERS ROCKEFELLER SOUP

Steps:

• Melt butter and stir in flour.
• Add garlic and onions; cook over medium high heat until onions are transparent.
• Add oysters; cook until oysters are firm, about 8 minutes.
• Add chicken broth and cream, stir well to combine.
• Add spinach and bring to a boil.
• Remove soup from heat and allow to cool a bit.
• If desired, process in a blender or food processor until well blended.
• I usually purée half to give the soup some body.
• Season to taste with seasonings and serve.