Oysters Rockefeller En Casserole Recipes

Steps:

• Preheat the oven to 450 degrees F. Prepare a baking dish with a generous layer of rock salt.
• Set a large skillet over medium heat, add the butter and let it melt. Add the olive oil, garlic and shallots and saute until fragrant, about 2 minutes. Add the chopped spinach and toss with the garlic and shallots. Add the Parmesan, anise-flavored liqueur, breadcrumbs and cayenne pepper. Season with salt and pepper and cook for another 3 minutes.
• Spoon about a tablespoon of the spinach mixture onto each oyster and nestle the oysters into the rock salt. Bake until the topping is crisp and brown, about 10 minutes. Serve with lemon wedges.

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.

Steps:

• Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
• Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
• Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

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.,

Steps:

• Clean& drain oysters and set aside.
• In skillet, melt butter& saute celery& onion, stir in parsley, spinach, anise, worcestershire, and pepper.
• Remove from heat.
• Grease or spray 8 ramekins.
• Place 3 oysters in the bottom of ea ramekin.
• Cover oysters with spinach mixture.
• (***youcan do it in advance up to his point and refrigerate).
• Bake@ 350 for 30 minutes.
• Remove& top with cheese and crumbs.
• Return to oven for 10 minutes.
• **Ifyou don't own ramekins, bake in a shallow baking pan.
• This is not a beautiful dish, so the attractive containers help.
• I made this for years without them.
• The ramekins make it easier to serve, too.
• I usually do this as an appetizer, but it makes a main course for 4.

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

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.

Steps:

• Preheat oven to 400 degrees.
• Place the tenderloin on a baking sheet and rub with peanut oil and then the mashed garlic.
• Place in the oven and roast to an internal temperature of 110 degrees-about 40 minutes.
• The meat will be rare-cook longer if you wish.
• Meanwhile, melt the butter in a large heavy saucepan.
• Add the onion and garlic and saute until soft.
• Add the cream and the 1/2 cup reserved oyster juice, and bring to a boil.
• Cook over high heat for 8 minutes, reducing by one half.
• Add the creole seasoning, Worcestershire Sauce.
• Taste and salt and pepper to taste.
• In a blender puree the spinach with half the sauce.
• Add to remaining sauce in pan and stir to mix well.
• In a shallow pan heat water to a simmer.
• Add oysters and poach until the edges curl, about 3 minutes.
• Drain and add oysters to the sauce.
• Slice tenderloin and pour a bit of the sauce over the slices.
• Pass the rest at the table.
• Both the tenderloin and sauce can be made 1 day ahead.
• Reheat meat wrapped in foil, and gently re-heat sauce on the stove top.

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.

Steps:

• Cook bacon in large skillet until crisp and set aside. Reserve 1 tbl. of drippings and melt butter in same pan over medium heat.
• Add shallots and garlic, saute 2 minutes being careful not to burn the garlic or it will make dish bitter.
• Add as much spinach as can fit in pan and finely crumbled bacon, along with nutmeg and a pinch of salt and pepper. Add more spinach as it wilts, folding or stirring as you go.
• When all the spinach has wilted, make a well in bottom of pan and turn heat to medium high. When most of the juice has evaporated from the well and heat has risen, add Ouzo to deglaze pan.
• Stir mixture until Ouzo has reduced by over half, then add cream. Bring mixture to a boil, then reduce to a simmer and add grated Parmesan cheese.
• Simmer for 3-5 minutes, stirring as cheese melts and mix thickens. Season to taste with salt, pepper, hot sauce.
• Stir in remaining 1 oz. of Ouzo and take off heat to cool. If you are opting to use breadcrumbs, stir in at this time.
• Arrange oysters on baking sheet, using a bed of rock salt to stabilize if necessary, crumpled foil works as well. Top with spoonfuls of spinach mixture, then sprinkle with a little shredded cheese.
• Bake at 450 degrees for 10-12 minutes, until cheese is melted and top is slightly browned. Serve with lemon wedges if desired. Enjoy!

Steps:

• To make the filling:
• In a large skillet over medium-high heat, cook the bacon until crisp. Remove to paper towel to drain. Save bacon drippings in skillet. Finely crumble bacon.
• Stir flour into drippings over medium heat, until asorbed. Add the spinach and half and half. Cook, stirring well, until very thick.
• Stir in the crumbled bacon, Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.
• To make the topping:
• Combine cream cheese, garlic, green onion and sherry until creamy.
• (Filling and topping can be prepared up to 2 days in advance; store in a tightly covered container in the refrigerator.
• Preheat oven ot 325°F
• Lightly coat a baking sheet with nonstick cooking spray.
• Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.
• Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushroom. Lightly press one oyster into each spinach-filled mushroom.
• Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.
• Place the mushrooms on baking sheet. Sprinkle each mushroom with a little minced red bell pepper.
• Bake until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes.
• Remove from oven and squeeze the lemon juice over.

Steps:

• To make bacon chips: Preheat oven to 350 degrees. Cut bacon strips into 4 to 5 diamonds each (10 to 12 total); place on a sheet pan, then place another sheet pan directly on top. Bake until brown and crisp, about 10 minutes. Place pieces on a paper towel; pat with another paper towel to dry.
• To make the spinach and watercress garnish: Heat 1/4 pound of butter in a saucepan or deep skillet over medium-high heat until browning and foamy. Add the spinach, watercress and garlic; season well with salt and pepper. Cook just until greens are wilted, about 4 minutes. Let cool, then drain off butter, remove garlic, finely chop and return to pot.
• To make the beurre fondue: Cut remaining butter into 1-inch cubes. Heat 2 tablespoons water in a small saucepan until simmering; reduce heat and whisk in butter pieces, one by one, whisking constantly until mixture is smooth and thickened. Turn off the heat, add the lemon slices and steep for about 5 minutes. Season with salt to taste.
• To assemble: Heat beurre fondue to simmering. Warm the spinach mixture and place in 3 neat piles on 4 plates or 5 neat piles on 2 plates. Poach oysters in simmering beurre fondue just until they are warm and the edges begin to curl slightly, about 10 seconds. Place an oyster on each pile of greens. Pour a bit of beurre fondue over each oyster. Top each with a bacon chip. Finely grate licorice root on top and serve.

Steps:

• Preheat oven to 450°F (230°C).
• Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
• In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
• Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
• Pour the mixture into the container of a food processor and add the remaining ingredients.
• Blend until the sauce is thoroughly pureed.
• Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
• Bake the oysters just until the sauce bubbles, about 4 minutes.

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.