OYSTERS ROCKEFELLER
A traditional recipe for oysters Rockefeller.
Provided by Barrett
Categories Appetizers and Snacks Seafood
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.7 g, Cholesterol 18.9 mg, Fat 8.9 g, Fiber 1.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 61097.1 mg, Sugar 1.4 g
OYSTERS ROCKEFELLER
Provided by Tyler Florence
Categories appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 500 degrees F. Moisten the breadcrumbs with a little bit of olive oil.
- Shuck the oysters: There is a top flat "lid" and a bottom cupped shell for each oyster. Insert the tip of an oyster knife into the hinge where the two shells come together in a point. Twist until the lid pops open. Pull the knife out and wipe it clean so you don't get mud in the oyster. Insert the knife back into the oyster from the opposite side of the hinge, lightly scraping against the top shell to disconnect the muscle. Then go under the oyster to cut the muscle on the bottom. Flip the oyster over onto the prettier side.
- Top each oyster with a teaspoon of the creamed spinach, a piece of bacon and a bit of the breadcrumbs. On a baking sheet, create a small mound of coarse salt for each oyster to prevent them from tipping over. Nestle the oysters in the salt mounds, and bake until the bacon is cooked and the breadcrumbs browned.
- Transfer the baked oysters to a serving platter and garnish with a sprinkle of fennel pollen. If desired, garnish with grated horseradish and a drizzle of smoked olive oil. Serve with lemon wedges.
- Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach.
- Finely mince the fennel and onion. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line.
- Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan.
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 ROCKEFELLER
Categories Shellfish Bake Oyster Fall Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 12
Steps:
- Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
- Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
OYSTERS ROCKEFELLER
Posted in response to a request. Found in the New York Times years ago. Note: Because of its rich ingredients, creator Jules Alciatore of Antoine's Restaurant in New Orleans chose John D. Rockefeller, one of the wealthiest men in the nation, as its namesake
Provided by TishT
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 699.9, Fat 53.5, SaturatedFat 30.8, Cholesterol 272, Sodium 730.4, Carbohydrate 24.4, Fiber 1, Sugar 0.8, Protein 31
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.
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
OYSTERS ROCKEFELLER
This is a lovely dish to serve as an appetizer on Christmas or New Years Eve. Very elegant. one of my all time favorites
Provided by conniecooks
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Shuck oysters, remove meat and set bottom portion of each shell in an oven proof pan of rock salt to steady them and protect them from high heat.
- Discard top of shell.
- Set oysters aside.
- Heat butter in a skillet over medium heat Add shallots cook for 2 minutes.
- Add Garlic, spinach, bacon and parsley.
- Season with salt, pepper and nutmeg.
- Saute until hot.
- Stir in flour and cook 2 minutes.
- Stir in wine, lemon juice, Worcestershire Sauce, and cream.
- Bring to a boil.
- Simmer until thickened about 5 minutes.
- Stir in parmesan cheese.
- Divide this mixture among prepared shells.
- Place 1 oyster in each shell on top of spinach mixture.
- Broil 2 minutes .
- Coat lightly with Hollandaise (Recipe#91452.).
- Broil 3 more minutes or until golden.
- Serve immediately.
Nutrition Facts : Calories 888.7, Fat 65.3, SaturatedFat 33.8, Cholesterol 323.8, Sodium 1127.2, Carbohydrate 26.2, Fiber 0.5, Sugar 0.7, Protein 47.5
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