I know that for some people Oysters Rockefeller was the gateway to eating fresh oysters. It was the opposite for me through and I don’t think I really appreciated cooked oysters until I moved to the Midwest. In some seasons, Blue Points – IMO the PBR of oysters – can cost up to $4 at a Minnesota restaurant. In NYC, I don’t remember these things costing more than $1. Thus, I avoid them at all costs. I’m really lucky that I live near a great seafood & fish place. I can score different oysters at a decent price.
The original recipe for Oysters Rockefeller – invented by Jules Alciatore of New Orlean’s Antoine’s and named after John D. Rockefeller – is still a secret. The man took the secret to this broiled oyster recipe to his grave so many of the recipes you see are merely guesses and an off-shoot. This recipe is an off-shoot because there’s spinach in it, which is what the original recipe supposedly did not have.
P.S. National Oyster Day is coming up next week.
For a dozen oysters:
3 tbsp. butter
1 small shallot, chopped
1 c. lightly packed spinach leaves
¼ c. half and half
¼ c. grated Parmesan cheese
1 tsp. Pernod
¼ cup seasoned bread crumbs
12 shucked East Coast oysters
Lemon wedges, to garnish
In a sauté pan, melt butter over medium heat. Once butter is heated, add shallots and cook until fragrant. Add spinach leaves until just wilted, before adding half and half. Remove from heat and let it cool slightly. Transfer this mixture to a food processor. Add cheese and Pernod. Pulse until the sauce has a green consistency. Add about a half tablespoon of sauce on top of each oyster. Top with breadcrumbs.
Broil until the breadcrumbs are browned, about 5 minutes.
Garnish with lemon wedges – give it a little squeeze over the oysters before consuming.
Asbury beach eats where happening + fresh from the grilled octopus in garlic, shaved fennel, Chevril, lemon @portaasbury to the artichoke, San marzano pizza,
local oysters, garlic fries @asburyoyster + Tofu + shrimp tacos beachfront @mogostacos scroll through for some pics. One of my favorite life mottos is Will Travel For Food! #Cheflife
Last night with @charlestonshopcurator and @thegmang54 was pretty amazing. An incredible meal @wilddunesresort at their newly refurbished Coastal Provisions was a meal for the books! Thanks again for having me and hosting us. I’m still dreaming of these oysters. Mmmmmmmm. #food #foodstagram #charlestoneats #chseats #charleston #fashionmeetsfood #oysters #foodie #work
There are so many types of pickles in Japan. I made a sauce like tartar sauce with them. It is easy and delicious. Oysters are delicious in winter. A food rich in zinc and good for health. Japanese pickle sauce recipe Boiled egg mayonnaise Chopped pickles. Oyster ingredients and procedures Tempura flour Bread crumbs/Panko Wash the oysters with water. Fry in about 170 ° of oil. Remove dirt immediately. If the oysters rise, the bubbles disappear, and the high notes are heard, it’s okay. Video of how to make bread crumbs https://www.youtube.com/watch?v=vWbgO… Video of how to make tempura flour https://www.youtube.com/watch?v=QaCAd…
Post Westie pickup and orientation, we kicked off our week of #vanlife and met up with E, my bud from middle school and beyond, for some bayside oysters at Taylor Shellfish in Bow, WA. FYI, the hairpin curve and one lane drive entrance is NO JOKE in a manual transmission Westfalia without power steering and a finicky clutch.
The oyster has been the ultimate symbol for edible aphrodisiacs. It is the universal emblem for sex and fertility. As Spring is the time to plant seeds and the Oyster has the magical ability to make pearls, in Connecticut we are lucky enough to have some wonderful Atlantic bivalve mollusks that are plump and appealing in salinity. Oysters thrive in Connecticut’s tidal waves and brackish coasts. Consumed by Connecticut’s Native Americas in great numbers, the early Europeans saw oysters as a viable staple in their colonial diets. There are many shellfish species associated with the Connecticut shoreline; however the oyster is king and respected for its flamboyant history, economic foundation, and revered reputation for excellence. I love serving them because they are sexy and an easy amuse bouche or starter for your honored guests. Once you get the hang of opening them which is easy when you have the right tools, all you have do is make a simple dressing or just have some interesting hot sauces and a little horseradish if you like and you have a superb start to a great evening.The mignonette below is super fast and compliments the brininess of the oysters with the sweetness of mango. Since it is spring and we all need a break, this recipe makes a tropical bite size treat.
½ cup mango juice ¼ cup minced chives 1 ½ teaspoons freshly ground white pepper
Combine all of the ingredients in a medium bowl and serve over freshly shucked oysters and clams.
Started the new year off strong by checking out Lil Bit Nola with @jellywhomps ! Delicious Creole/Cajun Oyster and Cocktail bar with a cute vibe. Definitely a strong date spot
