ROASTED ROCKFISH ROCKEFELLER
Steps:
- Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture.
- To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.
- Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes.
- Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes.
- Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter.
- Deep-fry the fennel flames.
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.
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.
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.
SPINACH ROCKEFELLER
This is a wonderful holiday or party side dish with red and green Christmas colors. Great make ahead too.
Provided by Marie
Categories Vegetable
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Cook spinach and drain thoroughly.
- In a bowl, place spinach, bread crumbs, green onion, eggs, melted butter, Parmesan, garlic, thyme, pepper, and salt.
- Mix well to blend thoroughly.
- Arrange tomato slices on a baking sheet and sprinkle lightly with garlic salt.
- Spoon 1/4 cup spinach mixture on each, shaping into a dome.
- Bake at 350° for 15 to 20 minutes, until set and heated through.
- Can be assembled ahead and refrigerated.
- If cold, bake 25 to 30 minutes.
- As an alternate, you can also pile the spinach mixture on cooked artichoke bottoms.
Nutrition Facts : Calories 109.8, Fat 7.7, SaturatedFat 4.3, Cholesterol 63, Sodium 229.1, Carbohydrate 6.2, Fiber 2.4, Sugar 1.4, Protein 5.7
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
SPINACH ROCKEFELLER
Steps:
- Preheat the oven to 400 degrees F.
- Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.
CRAB ROCKEFELLER
When you're entertaining seafood lovers, you can't go wrong with this delightful main course. It has such rich flavor! The spinach and golden crumb topping make the casserole look very attractive. -Cheryl Maczko Arthurdale, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese and stir until smooth. Add the spinach and crab., Transfer to a greased shallow 1-qt. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.
Nutrition Facts : Calories 430 calories, Fat 25g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 870mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
SCAMPI ROCKEFELLER
Steps:
- Preheat oven to 450°F. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper.
- Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and sauté until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spinach mixture evenly over shrimp.
- Bake until shrimp are just cooked through, approximately 8 minutes.
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.
JUNIOR LEAGUE - SPINACH ROCKEFELLER
Make and share this Junior League - Spinach Rockefeller recipe from Food.com.
Provided by JLofAustin
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook spinach according to package, drain. Combine spinach, stuffing, butter, onion, cheese, eggs, garlic, thyme, and Tabasco in a saucepan and mix well. Cook over low for 25 minutes, stirring. Remove form heat. Cover and keep warm.
- Sprinkle both sides of the tomatoes with pepper, and salt. Lay in a single layer in baking dish. Make at 375 for 10 minutes. Put a pile of spinach mixture over each tomato. May sprinkle additional parmesan cheese over the top. Serve immediately.
Nutrition Facts : Calories 243.9, Fat 19.2, SaturatedFat 11.3, Cholesterol 114.8, Sodium 280, Carbohydrate 12.3, Fiber 5.1, Sugar 5.4, Protein 9.3
SPINACH ROCKEFELLER
I saw this recipe on the web and thought I'd try it. I really enjoyed it and hope you do too. Prep and cook times are approximate.
Provided by keen5
Categories Spinach
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Cook the spinach using package direction; drain.
- In a large saucepan over low heat, combine the spinach, stuffing mix, butter, onions, 1/4 cup Parmesan cheese, eggs, garlic powder, thyme, and Tabasco sauce.
- Cook for approximately 25 minutes, stirring frequently.
- Remove from heat and cover to keep warm.
- Sprinkle both sides of the tomato slices with pepper and salt.
- Arrange in a single layer in a large baking dish.
- Bake 10 minutes; remove from oven.
- Transfer tomato slices to individual serving plates.
- Using an ice cream scoop, mound some of the spinach mixture on top of each tomato slice.
- Sprinkle additional Parmesan cheese over the top.
- Serve immediately.
Nutrition Facts : Calories 243.6, Fat 20.2, SaturatedFat 12, Cholesterol 118.5, Sodium 338.6, Carbohydrate 8.5, Fiber 3.9, Sugar 2.8, Protein 10.1
SPINACH ROCKEFELLER ROULADES
This recipe comes from a local chef, John Folse. You may make the spinach mixture in advance and refrigerate allowing the flavors to develop.
Provided by Luby Luby Luby
Categories Spinach
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- In 5 quart heavy dutch oven heat butter over medium heat.
- Add onions, celery, bell peppers, jalapenos and tasso.
- Saute for 5 minutes or until vegetables are soft.
- Add spinach to vegetables mixing well and cooking for approximately 5 minutes.
- Add flour, stirring well.
- Add heavy whipping cream and cheese.
- Season to taste with salt, pepper, and hot sauce.
- When cheese has melted remove from heat and allow to cool.
- Remove puff pastry sheets from freezer and let thaw for approximately 5-10 minutes.
- Cut pastry sheets into 6 pieces, four inches square each.
- Spoon approximately 2 tablespoons of the spinach mixture into the center of the pastry square and spread evenly from end to end.
- Roll, jelly roll style, making sure that the seam end is well sealed.
- Please seam side down on large baking sheet and continue with remaining sheets.
- Brush top lightly with egg.
- Bake until golden brown approximately 15-20 minutes.
- Slice in 1/2 inch slices for an hors d'ouvres.
Nutrition Facts : Calories 683.3, Fat 52.7, SaturatedFat 21.1, Cholesterol 86.1, Sodium 412.3, Carbohydrate 44.2, Fiber 3.3, Sugar 2, Protein 10.4
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.
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