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To: miss marmelstein; Jamestown1630; Yaelle
OYSTERS ROCKEFELLER / 6 dinner servings or 36 single appetizers

According to legend, a Brennan's, New Orleans, diner exclaimed, “Why, this is as rich as Rockefeller!” The color of greenbacks and so rich-tasting the name signifies the “richest in the world.” Standard Oil's John D. Rockefeller (1839-1937), a name once connoting the pinnacle of wealth and position.

ING 36 fresh (live) oysters on the half shell* 6 tablespoons butter 6 tablespoons finely-minced fresh spinach leaves 3 tablespoons finely-minced onion 3 tablespoons finely-minced parsley 5 tablespoons homemade bread crumbs Tabasco Sauce to taste 1/2 teaspoon Herbsaint or Pernod** 1/2 teaspoon salt Rock Salt Lemon wedges for garnish

CHEF'S NOTES It is best to use small oyster for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter. Any variety of oysters will work; just make sure the oysters you choose are as fresh as possible, still alive, and tightly closed. Learn how to Shuck Oysters.** Herbsaint and Pernod are an aniseed flavored spirit, available where liquor is sold.

PREP With oyster knife, pry open, then remove oysters. Discard top shells; wash and dry the bottom shells. Drain the oysters, reserving the oyster liquor.

TOPPING melt butter; add spinach, onion, parsley, bread crumbs, Tabasco Sauce, Herbsaint, and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. Can do-ahea; refrigerate until ready to use.

FINAL Preheat oven broiler. Line an ovenproof plate or platter with a layer of rock salt about 1-inch deep (moisten the salt very slightly). Set oysters in the rock salt, making sure they are level. Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell. Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. Watch carefully.

SERVE Garnish the plates or platter with the parsley sprigs and the lemon wedges. Serve immediately.

272 posted on 12/21/2017 12:26:20 PM PST by Liz (One side in this conflict has 8 Trillion bullets; the other side doesnt know which bathroom to use.)
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To: Liz

Not kosher, I’m out. But I used to make oysters at the Century Plaza and that was my closest to wanting to be a vegetarian. I knew each time I sliced the little guy away from his shell, I was killing him. Didn’t enjoy that. I’m a hypocrite: I want someone else to kill my yummy animals for me.


280 posted on 12/21/2017 1:00:44 PM PST by Yaelle
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To: Liz

Just beautiful. I’ve done brunch at Brennan’s, of course, having the Bananas Foster for dessert. How I love New Orleans.

Merry Christmas to you, Liz!


288 posted on 12/21/2017 2:40:19 PM PST by miss marmelstein
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