Oysters Rockefeller

[The Big Pig]

Oysters Rockefeller

Ingredients

• 8 oz unsalted butter
• 1 oz chopped parsley
• 2 oz chopped celery
• 2 oz chopped fennel
• 2 oz chopped shallots
• 1 tsp chopped garlic
• 4 oz chopped watercress
• 2 oz fresh bread crumbs
• salt and pepper
• 4 doz oysters on the half shell
• rock salt

Directions
Heat the butter in a saute pan. Add the parsley, celery, fennel, shallots and garlic and cook for 5 minutes.

Add the watercress and cook for 1 minute.

Add the bread crumbs; season with salt and pepper.

Transfer the mixer to a food processor and puree.

Top each oyster with approximately 2 tsp of the mixture; it should cover the surface of the oyster.

Bake the oysters on a bed of rock salt at 450F until the mixture bubbles, approximately 6-7 minutes.

[lwest99]

Paul, Where did you get the oysters? Whole foods?

[The Big Pig]

Paul, Where did you get the oysters? Whole foods?

I haven't made this in a long time. You might try Pike Place Fish Market Store - Order Fresh Prawns, Clams, Oysters & Scallops Shipped Overnight for West Coast oysters. I don't recall seeing them at Whole Foods. The key for oysters is getting them alive. You may also consider buying a couple of dozen from McCormicks and Schmidts. They'll charge you retail prices but they usually have a good selection.

[lwest99]

I looked at Pike Place. They sell a pound for 5.99 but want like 65.00 to ship it overnight. I did call Whole Foods and they said they do have them and they are .99 each. I think I am going to pick up a dozen or so and see how I like them. I am not sure if anyone else likes Oysters on the Half Shell but I love them.

[The Big Pig]

I looked at Pike Place. They sell a pound for 5.99 but want like 65.00 to ship it overnight. I did call Whole Foods and they said they do have them and they are .99 each. I think I am going to pick up a dozen or so and see how I like them. I am not sure if anyone else likes Oysters on the Half Shell but I love them.

Make sure they are alive when you buy them and store them in the fridge with a damp towel over the top to keep them alive. Don't schuck or kill them until ready to use.

[Sledneck]

I did the following at a contest that had an oyster category, took 3rd. For the contest i did them on a kettle . I basically skipped step 1 and just cleaned and shucked them then cooked them on the grill

* 48 fresh, unopened oysters
* 1 1/2 cups beer
* 2 cloves garlic
* seasoned salt to taste
* 7 black peppercorns
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 8 ounces Monterey Jack cheese, shredded
* 8 ounces fontina cheese, shredded
* 8 ounces mozzarella cheese, shredded
* 1/2 cup milk
* 2 teaspoons salt, or to taste
* 1 teaspoon ground black pepper
* 2 tablespoons fine bread crumbs




1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.

[bluebarry]

Great Recipe !I will have a try.

[intel775]

Oysters Rockefeller


Malcolm Hébert, cookbook author, former food and wine editor of the San Jose Mercury News, and a gentleman of fine Louisiana stock, has this to say about this classic New Orleans dish:

This is one of the most sought-after recipes in the world. Even the ex-employees of this restaurant won't talk about how Antoine's Oysters Rockefeller are made. The closet recipe to the original was developed by Roy Alciatore, one of Antoine's previous owners, for Life magazine's The Picture Cookbook, published more than 30 years ago. While this recipe has spinach in it, I was told by Bernard Guste of Antoine's that the original recipe does not have spinach in it.

Roy Guste Jr., current fifth-generation proprietor of Antoine's, will still not give out the original Oysters Rockefeller recipe as it's still prepared at Antoine's, and it is not included in the Antoine's Cookbook. Hey, I heard the secret was green onions, not spinach ... let's give that a try with what's the best recipe I've yet come across (which makes a lot of sense), and then we'll reproduce the one to which Malcolm referred above. I bet ya like da foist one mo' betta.

This recipe purports to be a close version of one that supposedly came directly from Jules Alciatore, Roy's father. (It looks way, way better than the one that Roy supplied to Life.) Rather than using bunches of spinach, that so many of the recipes we've seen floating around, it has lots of herbs plus celery leaves, which is true to the rumor that Jules created the dish out of what happened to be lying around the kitchen, including scraps. It seems to me that the secret of this dish is the herbs -- tarragon, of course, and chervil. Use the freshest herbs you can find, and by no means ever used dried herbs for this dish.

* Two dozen fresh oysters on the half shell, oyster liquor reserved
* 4 springs flat-leaf Italian parsley
* 4 green onions (including the green part)
* A handful of fresh celery leaves
* At least 6 fresh tarragon leaves
* At least 6 fresh chervil leaves
* 1/2 cup dried fresh French bread crumbs (homemade, not out of a can)
* 12 tablespoons unsalted butter, softened (hey, it's supposed to be "rich enough for Rockefeller"!)
* Salt and freshly ground black pepper, to taste
* Tabasco or Crystal hot sauce, to taste
* 2 tablespoons Herbsaint or Pernod (optional)
* Rock salt or kosher salt

Mince together the parsley, green onions, celery leaves, tarragon and chervil as finely as you possibly can. Take as much time as you need. Mince them more finely than anything you've ever minced in your life. Mix this together with the bread crumbs and the softened butter into a mortar and mix the whole thing together into a smooth paste, but do leave a little texture to it. (You can do this in a blender or food processor, but you'll leave a lot of it behind, stuck to the inside, and it'll be just easier to do it by hand in a mortar; you'll have an easier time getting it all out, and you'll have the satisfaction of serving something truly hand-made.) Season to taste with salt and pepper, Tabasco or Crystal and, if you like, the Herbsaint.

Preheat your broiler. Lower the top rack to the middle of the oven. Spread the rock salt (preferable) or kosher salt over a large baking sheet; this will keep the oysters level under the broiler, so that they won't tip over. Moisten the salt very slightly. Plant the shells in the salt, making sure they're level. Place one oyster in each shell, plus a little bit of oyster liquor. Spoon an equal amount of the prepared herb/butter mixture over each oyster.

Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Watch carefully to make sure you don't overdo it. Serve immediately.

YIELD: Six servings of four oysters each (regular people-sized serving), or four servings of six oysters each (New Orleanian-sized serving)

Roy Alciatore's Oysters Rockefeller
(as published in Life magazine's cookbook)

* 36 fresh oysters on the half shell
* 6 tablespoons butter
* 6 tablespoons finely minced raw spinach
* 3 tablespoons minced onion
* 3 tablespoons minced parsley
* 5 tablespoons bread crumbs
* Tabasco sauce to taste
* 1/2 teaspoon Herbsaint, or substitute Pernod
* 1/2 teaspoon salt

Melt the butter in a saucepan. Add all the ingredients except the oysters. Cook, constantly stirring for 15 minutes. Press the mixture through a sieve or a food mill. Cool. Line six pie tins with rock salt. Set 6 oysters in the rock salt on each pie tin. Divide the topping into 36 equal portions. Place one portion on each oyster. Broil until topping is brown. Serves 6.

(Many thanks to Christopher Hébert for providing the recipe and his father's articles.)

Disney real estate
radar detector reviews