How To make Oysters Rockefeller (Gourmet Mag.)
1 Boston lettuce, washed, drie
-, & chopped fine 1/2 lb Fresh spinach, washed, dried
- & chopped fine 1 c Scallion, minced
2 3/4 c Dry bread crumbs, fine
1/2 c Fresh parsley, minced
1/4 c Celery, minced
3 Garlic cloves, minced
1 c Unsalted butter
2 tb Pernod
1 tb Anchovy paste
1/8 ts Cayenne pepper
12 sl Bacon, lean
36 lg Oysters in shells
Coarse salt for platters Lemon wedges Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
How To make Oysters Rockefeller (Gourmet Mag.)'s Videos
Oysters Rockefeller | Southern Living
Created by Jules Alciatore at the famed New Orleans restaurant Antoine’s, Oysters Rockefeller dates back to 1899. The original recipe remains a mystery (a spinach-watercress debate still persists), but a true Rockefeller riff is bold and vibrant with freshly blended herbaceous ingredients and a splash of anise-flavored liqueur. The name? Inspired by the buttery richness of Alciatore’s dish.
Get the Recipe:
Ingredients:
Rock salt; 4 bacon slices, finely chopped; 1/4 cup butter, melted; 1/2 cup all-purpose flour; 2 cups frozen chopped spinach, thawed (undrained); 1/2 cup finely chopped green onions; 1/2 cup finely chopped fresh flat-leaf parsley; 1/2 cup oyster liquor (reserved oyster liquid); 2 garlic cloves, minced; 1/8 teaspoon ground red pepper; 1/4 cup absinthe; 3 dozen oyster in the half shell, drained, reserving oyster liquid
Created by Jules Alciatore at the famed New Orleans restaurant Antoine’s, Oysters Rockefeller dates back to 1899.
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Charbroiled Oysters – Chargrilled Oysters – Better than Oysters Rockefeller – Low Carb Keto Seafood
▼ Please see the recipe below for ingredient amounts. ▼
My Charbroiled Oysters. This classic New Orleans recipe is commonly made on a grill or under a broiler and is also called Chargrilled Oysters. Whatever you want to call it, in my opinion it is far superior in flavor than the more poplar Oysters Rockefeller recipe.
#keto #lowcarb #charbroiledoysters #papag #oystersrockefeller #chargrilledoysters
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Ingredients:
• 12 clam shell tins
• 8 Tbs unsalted butter, softened
• 1 Tbs minced garlic
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 3/4 tsp salt
• 1/2 tsp dried oregano
• 12 large oysters, drained
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 2 Tbs chopped fresh parsley
Each oyster: 121 calories / 11.17g fat / 0.82g net carbs / 4.86g protein
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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