Oysters Rockefeller
One of the most sought-after recipes in the world, this version of Oysters Rockefeller is close to the one that came directly from Jules Alciatore, who invented the dish in 1889 at Antoine’s in New Orleans. The sauce of Oysters Rockefeller was so rich and buttery, they felt it should be named after the nation’s richest baron of the day, John D. Rockefeller. Bernard Guste of Antoine’s says the original recipe does not have spinach in it. It’s rumored that the secret of the original is green onions. The other secrets of this dish are tarragon and chervil. Use the freshest herbs you can find, and by no means ever use dried herbs for this dish.
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4-6
4 sprigs flat-leaf Italian parsley, finely minced
4 green onions, finely minced
handful of fresh celery leaves, finely minced
6 fresh tarragon leaves, finely minced
6 fresh chervil leaves, finely minced
½ cup dried fresh French bread crumbs (preferably homemade)
1½ sticks butter, softened
salt and freshly ground black pepper, to taste
Tabasco, to taste
2 tablespoons Herbsaint or Pernod (optional)
rock salt or kosher salt
2 dozen fresh oysters on the half shell, oyster
liquor reserved
By hand, mix minced herbs together with the bread crumbs and the softened butter until it becomes a smooth paste. Season to taste with salt, pepper, Tabasco, and Herbsaint.
Preheat your broiler. Lower the top rack to the middle of the oven. Spread the rock salt over a large baking sheet; this will keep the oysters level under the broiler so that they won’t tip over. Moisten the salt very slightly. Plant the shells in the salt, making sure they’re level. Place one oyster in each shell, plus a little bit of oyster liquor. Spoon an equal amount of the prepared paste over each oyster.
Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Watch carefully to make sure you don't overcook. Serve immediately.
For more delicious creole recipes, click here: http://article.homebydesign.com/pages/article/HBD_DEC_11_08/1148/index.html
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us
One of the most sought-after recipes in the world, this version of Oysters Rockefeller is close to the one that came directly from Jules Alciatore, who invented the dish in 1889 at Antoine’s in New Orleans. The sauce of Oysters Rockefeller was so rich and buttery, they felt it should be named after the nation’s richest baron of the day, John D. Rockefeller. Bernard Guste of Antoine’s says the original recipe does not have spinach in it. It’s rumored that the secret of the original is green onions. The other secrets of this dish are tarragon and chervil. Use the freshest herbs you can find, and by no means ever use dried herbs for this dish.
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4-6
4 sprigs flat-leaf Italian parsley, finely minced
4 green onions, finely minced
handful of fresh celery leaves, finely minced
6 fresh tarragon leaves, finely minced
6 fresh chervil leaves, finely minced
½ cup dried fresh French bread crumbs (preferably homemade)
1½ sticks butter, softened
salt and freshly ground black pepper, to taste
Tabasco, to taste
2 tablespoons Herbsaint or Pernod (optional)
rock salt or kosher salt
2 dozen fresh oysters on the half shell, oyster
liquor reserved
By hand, mix minced herbs together with the bread crumbs and the softened butter until it becomes a smooth paste. Season to taste with salt, pepper, Tabasco, and Herbsaint.
Preheat your broiler. Lower the top rack to the middle of the oven. Spread the rock salt over a large baking sheet; this will keep the oysters level under the broiler so that they won’t tip over. Moisten the salt very slightly. Plant the shells in the salt, making sure they’re level. Place one oyster in each shell, plus a little bit of oyster liquor. Spoon an equal amount of the prepared paste over each oyster.
Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Watch carefully to make sure you don't overcook. Serve immediately.
For more delicious creole recipes, click here: http://article.homebydesign.com/pages/article/HBD_DEC_11_08/1148/index.html
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us
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