OYSTERS ROCKEFELLER - ANTOINE'S RECIPE
Provided by á-47929
Number Of Ingredients 11
Steps:
- 1. Fill two oven-proof baking dishes halfway with rock salt. 2. Shuck oysters over a bowl to catch their liquid. Discard flat top shells and loosen oyster from bottom shell with a knife. Put six oysters on rock salt in each baking dish. Chill. 3. Melt butter in a two-quart saucepan. Add flour and cook stirring until smooth, about two minutes. Add liquid from oysters and cook stirring until thickened to a paste, about two minutes. Stir in scallions, celery, tarragon, parsley, cayenne, salt, and white pepper. Reduce heat to medium-low and cook until soft, about one hour. 4. Transfer to a food processor, add bread crumbs, and process into a smooth paste, about two minutes. 5. Preheat broiler to high. Put paste into a pastry bag with a 1/2-inch fluted tip. Pipe paste completely over oysters. 6. Broil until paste begins to brown and oysters are just cooked through, about 5 - 7 minutes. Serve immediately.
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.
ANTOINE'S OYSTERS BONNE FEMME
On St. Louis Street in the French Quarter, Antoine's is New Orleans' oldest Restaurant, and a wonderful place to dine. These Oysters are a favorite appetizer there.
Provided by Chef Kate
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put oysters and their liquor in a small saucepan and simmer gently about 10-12 minutes.
- Keep oysters warm; strain off liquor and reserve.
- Preheat oven to 400°F.
- Butter either a one quart souffle dish or six 1/2 cup ramekins.
- Melt the butter in a saute pan and stir in flour.
- Cook flour and butter and butter together over medium heat, stirring occasionally, until the mixture becomes foamy.
- Add the reserved oyster liquor, white wine, green onion, parsley, salt and pepper.
- Bring mixture to a boil then lower heat and simmer for 15 minutes.
- Fold in the oysters and crabmeat gently.
- pour the mixture into the souffle dish or the individual ramekins.
- Combine the cheeses and breadcrumbs and sprinkle over the oyster mixture.
- Bake for 20 minutes (less if using the individual ramekins) or until cheese is melted and begins to brown.
- Remove from oven and serve immediately.
Nutrition Facts : Calories 375.1, Fat 14.7, SaturatedFat 6.3, Cholesterol 171, Sodium 843.8, Carbohydrate 24, Fiber 0.8, Sugar 0.9, Protein 31.6
OYSTERS ROCKEFELLER
There are as many so-called original recipes for oysters Rockefeller as there are types of oysters. One account has it that the dish first surfaced at Antoine's in New Orleans in 1899. It was said to have been devised by Jules Alciatore, a grandson of the restaurant's founders. According to the story, a shortage of snails from Europe had the restaurant in jitters, and Mr. Alciatore was experimenting in the kitchen, looking for a substitute. At that time, oysters were never cooked at all, let alone fancied up with a sauce. He did so, making a sauce of watercress, scallions, celery, anise, spinach and other seasonings. It was a big hit, and he named it after America's richest man, John D. Rockefeller. Some revisionists contend that spinach was not in the original dish. My version calls for celery, spinach, scallions, parsley, garlic, anchovy fillets and Tabasco. The anchovy is my own liberal interpretation.
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 1199 milligrams, Sugar 5 grams, TransFat 0 grams
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