Debs Oysters Rockefeller Recipes

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DEB'S OYSTERS ROCKEFELLER

Every November, our family and friends gather at our home for our annual "Oyster Party". My sons and some of their friends shuck between 300 and 400 oysters throughout the day and I prep, bake and serve them to our guests. Forks are spread out over the platter and everyone just starts grabbing the baked oysters off the tray. The most important part of this recipe is the Hollandaise Sauce that is put on the top of the Rockefeller-this just makes it taste better than any others out there.-Deb Holt, Baltimore, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 2-1/2 dozen.

Number Of Ingredients 6



Deb's Oysters Rockefeller image

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.

Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 114mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

30 fresh oysters in the shell, washed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pound bacon strips, cooked and crumbled
1/3 cup finely shredded cheddar cheese
1 envelope hollandaise sauce mix
4 pounds rock salt

CRISPY "OYSTERS ROCKEFELLER"

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 12 oysters

Number Of Ingredients 12



Crispy

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.

1/2 cup fresh tarragon leaves
1/2 cup baby spinach leaves
1 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
1/4 cup freshly squeezed lemon juice (from 1 large lemon)
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 cup chopped fresh parsley
Grapeseed oil, for frying (about 3 cups)
1 large egg
1 dozen oysters, shucked and drained on a paper towel-lined plate (rinse and reserve shells)

OYSTERS ROCKEFELLER -DEB STYLE

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14



Oysters Rockefeller -Deb Style image

Steps:

  • In medium saucepan saute tomatoes in a tablespoon of oil and add garlic. Saute 1 minute, add remaining oil, and simmer 20 minutes to infuse flavors. Can be refrigerated and stored for future use, up to 20 days.
  • In a large saute pan heat butter and brown slightly over medium heat. Add shallots until they sweat: do not cook too quickly. Deglaze with brandy, reduce, then add cream and salt and pepper. Add oysters until membranes start to ruffle. Remove oysters and reserve on plate. Reduce sauce for 1 minute longer to thicken.
  • In another large saute pan add 1 tablespoon Tomato/Garlic Oil and when hot quickly toss arugula until wilted. On a sheet tray, place bottom shells of oysters and add arugula to each as bottom layer. Top with one oyster each and add asiago cheese to top. Flash under the broiler until cheese is golden. Remove carefully and place on a tray with rock salt as under liner. Garnish with chopped chives.

Tomato/Garlic oil
5 to 6 cloves garlic, smashed
3 tomatoes, rough chopped
1 quart peanut oil
Grated asiago cheese for garnish
1 dozen oysters, cleaned, shucked and bottom shells cleaned and reserved
3 shallots, sliced thin
1/2 cup heavy cream
2 tablespoons butter
2 ounces brandy
1/2 bunch chives garnish
1 bunch arugula, cleaned and 1-inch chiffonade
Rock salt
Chives, chopped

OYSTERS ROCKEFELLER

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19



Oysters Rockefeller image

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

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

OYSTERS ROCKEFELLER

These are the perfect appetizer to serve during the upcoming Holidays. Now with this recipe, you can enjoy this New Orleans restaurant classic at home! VIDEO https://www.youtube.com/watch?v=gOHREEVXoaE

Provided by CLUBFOODY

Categories     < 30 Mins

Time 30m

Yield 12 oysters

Number Of Ingredients 17



OYSTERS ROCKEFELLER image

Steps:

  • Shock oysters and, with its liquor, put in a small pot. Rinse bottom shells and place them upside down on paper towel; set aside. Add lemon juice, butter, salt and pepper. Cover and cook for 3 minutes on medium-low. Drain oysters and reserve. On a baking sheet, spread coarse pickling salt to cover the surface, about ¼" thick. Place shells on salt and set aside.
  • In a medium pot over medium-low heat, melt butter. Add celery, garlic and parsley. Cover and cook for 3 minutes at medium-low. Add spinach and season well with pepper. Increase heat to medium, cover and cook 2 minutes. Add cream, cheese (Brie), hot sauce and 1 tablespoons bread crumbs. Mix and cook for 2 minutes; stir constantly. If more cream is needed, add some.
  • Place oysters in their shell. Cover with spinach mix and sprinkle with remaining bread crumbs and Grana Padano. Cook under broil for 3-4 minutes.

Nutrition Facts : Calories 113.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 45.7, Sodium 4926.2, Carbohydrate 4.1, Fiber 0.3, Sugar 0.2, Protein 7.4

12 large oysters
1 tablespoon fresh lemon juice
1 tablespoon butter
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup pickling salt (coarse)
1 tablespoon butter
1/4 cup celery, finely chopped
1 large garlic clove, pressed
1 1/2 tablespoons parsley, chopped
0.5 (150 g) package frozen spinach, thawed
1/2 teaspoon black pepper (or to taste)
3 tablespoons heavy cream
125 g brie cheese
1 teaspoon hot sauce (or more to taste)
2 tablespoons panko breadcrumbs, divided
1/3 cup grana padano, grated (or as needed)

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