Best 3 Chef Johns Oysters Rockefeller Recipes
Indulge in the captivating flavors of Oysters Rockefeller, a classic dish that combines the briny sweetness of oysters with a rich, creamy sauce. Originating in New Orleans, this culinary masterpiece has captivated taste buds for generations. Our collection of recipes explores diverse variations of this iconic dish, ensuring that every palate finds its perfect match. From the traditional recipe with its classic spinach and Pernod sauce to lighter versions featuring champagne and herbed butter, our selection promises an unforgettable gastronomic experience. Discover the perfect Oysters Rockefeller recipe to tantalize your taste buds and transport you to the heart of Louisiana's culinary heritage.
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OYSTERS ROCKEFELLER
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Provided by Melissa Clark
Categories seafood, appetizer
Time 20m
Yield 4 to 6 servings (24 oysters)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
- Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.
CHEF JOHN'S SCALLOPED OYSTERS
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
- Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
- Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
- Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 18.1 g, Cholesterol 125.4 mg, Fat 24 g, Fiber 0.6 g, Protein 11.3 g, SaturatedFat 13.1 g, Sodium 469.2 mg, Sugar 0.1 g
CHEF JOHN'S OYSTERS ROCKEFELLER
There's much debate over how many of America's greatest recipes got their name, but that's not an issue with Oysters Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation's name pretty much wrote itself. Serve with a squeeze of fresh lemon over the top.
Provided by Chef John
Categories Seafood Appetizers
Time 55m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.
- Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth.
- Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.
- Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 5 g, Cholesterol 45.8 mg, Fat 4.4 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 111.7 mg, Sugar 0.5 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't miss anything.
- Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh seafood, vegetables, and herbs.
- Don't Overcook the Oysters: Oysters are delicate and can easily be overcooked. Cook them just until they are warmed through, about 5-7 minutes.
- Use a Heavy Skillet: A heavy skillet will help to evenly distribute the heat and prevent the oysters from sticking.
- Make Sure the Spinach is Wilted: The spinach should be wilted before you add it to the oysters. This will help to remove excess moisture and prevent the dish from becoming watery.
- Use a Good Quality Butter: The butter is one of the key ingredients in this dish, so make sure you use a good quality butter that has a rich flavor.
- Garnish with Fresh Herbs: Fresh herbs, such as parsley or chives, will add a nice pop of color and flavor to the dish.
Conclusion:
Chef John's Oysters Rockefeller is a delicious and elegant dish that is perfect for a special occasion. The combination of fresh oysters, creamy spinach, and crispy bacon is sure to please everyone at your table. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a special appetizer or main course, give Chef John's Oysters Rockefeller a try. You won't be disappointed!
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