Posted on 01/10/2024 9:08:04 PM PST by Red Badger
NATIONAL OYSTERS ROCKEFELLER DAY
National Oysters Rockefeller Day on January 10th recognizes a dish so rich there was only one man's name this dish could bear at the time. At least, that's the story according to the chef who so masterfully created famous recipes in the French Quarter.
#NationalOystersRockefellerDay
In 1889 in the renowned kitchen of Antoine's, Jules Alciatore developed a recipe for baked oysters on the half shell with sauce and bread crumbs that would earn the name Oysters Rockefeller. A dish so rich Alciatore himself admitted, "...I know of no other name rich enough for their richness."
While other restaurants serve similar dishes, only historic Antoine's (founded by Antoine Alciatore, Jules Alciatore's father in 1840) serves the original Oysters Rockefeller. Food Network's Alton Brown even told us on Good Eats that Alciatore took the recipe to his grave. Others have tried to determine the finer ingredients without success. Only Antoine's and the Alciatore family have the authentic recipe.
https://www.allrecipes.com/recipe/12801/rockin-oysters-rockefeller/
Having served over 3.5 million orders of Oysters Rockefeller, and counting, Antoine's recipe has withstood the test of time and garnered the praises of culinary critics. Since 1889, the restaurant has numbered each order. Even today's customers receive their privileged number identifying their place in the history of Oysters Rockefeller.
HOW TO OBSERVE NATIONAL OYSTERS ROCKEFELLER DAY
Have you tasted the flavor of authentic Oysters Rockefeller? Tell us what you think. If you are near Antoine's, stop in to savor a taste of history and share using #NationalOystersRockefellerDay on social media.
NATIONAL OYSTERS ROCKEFELLER DAY HISTORY
In 2017, Antoine's founded National Oyster Rockefeller Day to celebrate the dish's history and longevity.
The Register at National Day Calendar approved the day in 2016 and proclaim the first observance to be celebrated in 2017.
Oysters FAQ
Q. Do oysters live in fresh or saltwater?
A. Oysters live in salt or brackish water.
Q. Are Oysters Rockefeller the same as oysters on the half shell?
A. No. Oysters Rockefeller are cooked oysters while oysters on the half shell are raw. Note: Raw oysters are served alive.
I will never eat raw oysters. I tried one once many years ago. Nothing special.
Every year there is at least one report of someone getting seriously ill or dying from eating raw oysters.
It’s like Russian Roulette for your stomach.
Boiled, fried, steamed, stewed, baked, anyway but RAW!...................
Raw oysters are slurpy fun to eat, but really don’t have much taste. This is why you need to top them off with hot sauce, horseradish etc.
I never got sick from them. I have eaten clams that were affected by red tide. Did not bother me.
Renowned master chef, Jacques Pepin says:
“Opening oysters can be tricky, dangerous, and a lot of work.”
So he has devised an ingenious method to open oysters.
He places them in a 400-degree oven until they start to open ........ but are still raw.
At this point, you can easily slide a paring knife inside and cut the
adductor muscle to open the oysters completely and slide them out.
This can be done ahead, even the day before you need them.
Oysters Mosca
A delectable Italian flavored dish from a famous New Orleans restaurant.
ING—2 dozen oysters, drained
1/2 cup green onions, sliced
2 TBSP butter
½ tsp basil
¼ cup olive oil plus 1 TBSP
1 TBSP chopped garlic
2 TBSP chopped parsley
¼ tsp black pepper
½ tsp oregano
1/8 tsp cayenne
¼-1/2 cup Italian bread crumbs
¼ cup of grated parmesan cheese
Instructions—Sauté onions, garlic and parsley in butter and 1/4 cup olive oil on medium.
Add herbs and spices and rest seasonings. Add drained oysters and mix well.
Place in b/dish. Top w/ combined breadcrumbs and Parm. Make sure oysters are well covered. Use more if needed sprinkled on liberally. Drizzle w/ tbl olive oil. Bake 425 deg 20-30 min til browned and bubbling. Let stand about 5 min before serving.
How chefs shuck oysters:
Hold an oyster in a towel, to protect your hand, with the rounded side down. Lean the wider end of the oyster against the table for support. Push an oyster knife under the hinge at the narrow end of the shell. (Don’t jam the knife in, or you risk damaging the oyster.)
You will hear a “pop”; twist the knife to loosen the shell. Keeping the knife directly under the top shell, run the blade along the right side to cut through the muscle.
This will release the top shell, which can then be removed. Slide the knife under the meat to detach the second muscle holding the oyster in place.
Hold the oyster and its juices in a small bowl. Repeat with the remaining oysters.
Final-—Trim away the muscle and the outer ruffled edge of each oyster and place the trimmings in a saucepan. Reserve the whole trimmed oysters and strain the oyster juice into a separate bowl. You should have about ½ cup juice from 16 oysters.
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