Oysters Rockefeller

AllenOK

New member
I'm running these on our "monthly special" menu.

To make the filling, I saute diced bacon until it's nicely browned. Add in some shallots and saute briefly until the shallots wilt. Add in A LOT of fresh spinach (as it cooks down like you wouldn't believe). Saute until the spinach melts. Deglaze the pan with a bit of Pernod (or other anisette liqueur). Add in enough cream to cover, and bring to a boil. Season with a little salt (taste it first), and fresh-ground black pepper.

I hold that mix cold in my fish reefer. I also have a minimum par of 3 orders of oysters (6 to an order) shucked and covered with a damp towel.

When an order comes in, I grab a large, round banquet plate, and pour a mound of rock salt in the center. I arrange 6 of the oysters around the salt (the salt conforms to the shell and holds the oyster steady, as well as conducts and holds heat). I top each oyster with enough of the mix to cover the oyster. Since oysters vary in size, that can be anywhere from 2 t of the of mix to 2 T. I sprinkle some shredded parmesan over the mix, then dash a little Tabasco over the cheese. Up into the salamander the plate goes, until everything is hot and bubbly, and the cheese is slightly caramelized.

To serve, I place the HOT plate onto a second, room-temp plate. Garnish is a couple lemon wedges.

I always warn waitstaff that whenever they see a doubled plate setup, it's usually a safe bet that the top plate is FRAKKING HOT and to only hold the bottom plate.

2009specialappoystersrogw7.jpg
 

Cooksie

Well-known member
Site Supporter
I'm running these on our "monthly special" menu.

To make the filling, I saute diced bacon until it's nicely browned. Add in some shallots and saute briefly until the shallots wilt. Add in A LOT of fresh spinach (as it cooks down like you wouldn't believe). Saute until the spinach melts. Deglaze the pan with a bit of Pernod (or other anisette liqueur). Add in enough cream to cover, and bring to a boil. Season with a little salt (taste it first), and fresh-ground black pepper.

I hold that mix cold in my fish reefer. I also have a minimum par of 3 orders of oysters (6 to an order) shucked and covered with a damp towel.

When an order comes in, I grab a large, round banquet plate, and pour a mound of rock salt in the center. I arrange 6 of the oysters around the salt (the salt conforms to the shell and holds the oyster steady, as well as conducts and holds heat). I top each oyster with enough of the mix to cover the oyster. Since oysters vary in size, that can be anywhere from 2 t of the of mix to 2 T. I sprinkle some shredded parmesan over the mix, then dash a little Tabasco over the cheese. Up into the salamander the plate goes, until everything is hot and bubbly, and the cheese is slightly caramelized.

To serve, I place the HOT plate onto a second, room-temp plate. Garnish is a couple lemon wedges.

I always warn waitstaff that whenever they see a doubled plate setup, it's usually a safe bet that the top plate is FRAKKING HOT and to only hold the bottom plate.

2009specialappoystersrogw7.jpg

Be still my heart! These look absolutely wonderful. I like both Rockefeller and Bienville. Hubby loves Casino. Do you have a recipe for bienville or casino?
 

AllenOK

New member
I do have a recipe for clams casino, and possibly bienville. However, it/they is/are on my desktop pc, and I'm currently on my other half's laptop. I'm also late for work, so as soon as my other half gets home, I'm out the door @ Warp speed. I'll check when I get home tonight.
 

dansdiamond

Food Sound Eng.
Gold Site Supporter
Absolutely Gorgeous! One of my favorites. I always wondered why the put the salt on the plate. Also- I like the Idea of a double plate. Blister just healed from Ruth Chris from Mothers day.
 

lilylove

Active member
Those look wonderful~

:)

We had fresh oysters last saturday! Oh so good. We just stick them on the gas bbq...
cook until they pop open a little bit..
open them the rest of the way,
put a spoonful of garlic butter mixed with a tiny bit of hotsauce on top,
cook for a minute more and enjoy! EASY FAST YUMMY!!!!! Oh you need French bread for juice dipping!!!
 

dansdiamond

Food Sound Eng.
Gold Site Supporter
Those look wonderful~

:)

We had fresh oysters last saturday! Oh so good. We just stick them on the gas bbq...
cook until they pop open a little bit..
open them the rest of the way,
put a spoonful of garlic butter mixed with a tiny bit of hotsauce on top,
cook for a minute more and enjoy! EASY FAST YUMMY!!!!! Oh you need French bread for juice dipping!!!
One step farther, after the garlic butter, Drop of Worchester sauce, bit of bacon & Parmessian Cheese. Oh- Mmmmm -I just love them Bbq Oysters.
:harley:
 

AllenOK

New member
Clams Casino
Yield: 6 servings

24 Cherrystone clams
1 Garlic clove, minced
4 T Green pepper, chopped
8 T (1 stick) Butter, in all
1 T Lemon juice
6 T Seasoned bread crumbs

Preheat oven to 450ºF. Open clams and discard top shell. Place clams in a shallow baking pan. In a saucepan, melt 4 T butter and sauté the garlic and green pepper for 2 – 3 minutes. Add remaining butter, lemon juice, and bread crumbs, mixing thoroughly. Place 1 t of the mixture on top of each clam and bake for 10 minutes.
 

AllenOK

New member
Ok, I just noticed that y'all gave me some karma for this post. I've gotta thanks cooksie for bringing this one back to the top. Take a good look at the dates of postings. I originally made this post back in Feb. Thanks to everyone for looking at it.
 

BamsBBQ

Ni pedo
Site Supporter
the last time i had good oysters on the half was in louisiana.. charbroiled,bit of garlic butter,parm and a drop of hot sauce or fresh lemon..
 

lilylove

Active member
One step farther, after the garlic butter, Drop of Worchester sauce, bit of bacon & Parmessian Cheese. Oh- Mmmmm -I just love them Bbq Oysters.
:harley:


That sounds great Dandiamond! I'm going to try that next time for sure!!
Love Worcherster and parmessian cheese so I'm sure it'll be great!!!:smile::smile::mrgreen::mrgreen::mrgreen:
 
Top