Sandy Ingbers Grand Central Oyster Bar Thanksgiving Turkey Stuf Food

OYSTERS ROCKEFELLER FROM GRAND CENTRAL OYSTER BAR'S SANDY INGBER

Steps:

• Position an oven rack in the top position and heat the broiler. Remove the (Royal Miyagi) oysters from their shells. Oysters should be on the half shell.
• Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (You'll have some spinach left over.) Set the oysters on top of the spinach. Broil until the oysters are just starting to ruffle, about 1 minute. Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce. Broil until the sauce browns, 1 to 1 1/2 minutes.
• Using tongs, divide the oysters among 4 dinner plates and serve.
• Creamed Spinach.
• Place the spinach in a clean kitchen towel and squeeze out the excess liquid.
• Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it.
• Hollandaise Sauce.
• Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically.
• Set the bowl on the counter-on a damp kitchen towel to keep it steady-and whisk in the butter in a very slow, steady stream. Don't add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, and salt.
• Keep the sauce warm until you're ready to serve it.

SANDY INGBER'S GRAND CENTRAL OYSTER BAR THANKSGIVING TURKEY STUF

Steps:

• 1) Dry cut bread cubes overnight or toast in a low temp oven until crisp. Melt ½ the butter in a medium skillet. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.
• 2) Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. Fold in Oysters. Season with salt and pepper. This stuffing can be made up to 2 days in advance. If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350 degree oven until crisp on top and stuffing temperature reaches 160 degrees.
• 3)Stuffing should be baked on baking dish for about 45 minutes or until brown on top.