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Southern Oysters Rockefeller

Southern Oysters Rockefeller


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Southern Oysters Rockefeller

This recipe was the result of trying to give oysters a dash of Southern flair. Each facet of the recipe is designed to pair perfectly with its counterparts, but could easily be enjoyed all on their own as well.

Notes

* 'Singing' is an expression used in the South to describe food that is frying when it is crackling and bubbling at the surface of the oil.

Ingredients

For the creamed collard greens

  • 2 bunches young collards, center stems removed and leaves finely chopped
  • 4 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1 Cup diced country ham
  • 2 large shallots, chopped
  • 6 cloves garlic, minced
  • 1/2 Teaspoon cayenne
  • 1 Teaspoon hot sauce
  • 4 Cups heavy cream
  • Salt and pepper, to taste

For the Tabasco aioli

  • 2 cloves garlic
  • 1 large egg yolk
  • 1 Tablespoon Tabasco hot sauce
  • 2 Teaspoons fresh lemon juice
  • 1/2 Teaspoon creole mustard, or whole-grain mustard
  • 3 Tablespoons vegetable oil

For the fried oysters

  • 2/3 Cups buttermilk
  • 1 Teaspoon hot sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 1/2 Teaspoon freshly ground black pepper, plus more to taste
  • 1/2 Teaspoon Kosher salt, plus more to taste
  • 2 dozen freshly shucked oysters, shells reserved for serving
  • 2 Cups finely ground white corn grits
  • 1 Cup corn flour
  • Pinch of cayenne
  • 1/2 Teaspoon paprika
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1/2 Teaspoon mustard powder
  • 4 Cups canola oil
  • Lemon wedges, for garnish

Servings6

Calories Per Serving2343

Folate equivalent (total)252µg63%

Riboflavin (B2)0.7mg40.1%


Southern Fried Oysters | Works Because It's Simple

Published: Jun 1, 2017 · Modified: Mar 8, 2021 by Steven Pennington · This post may contain affiliate links.

Southern Fried Oysters, I love oysters. Fried Oysters, Oysters Rockefeller, Grill Oysters, Smoked Oysters. <Insert Forest Gump Sound Bite Here> 🙂 The list goes on and on. Yet, I have to say Southern Fried Oysters are the winner in my book and every other option a very close second 🙂

When you take something as beautiful as an oyster and decide to fry it in hot deliciousness we become instant winners at the dinner table.

The entire world loves to fry food and everyone does it excellently. Oysters are known for their many interesting properties like being an Aphrodisiac, Tasty & Healthy. The healthy levels of Oysters are numerous

Let's talk about what makes Southern Fried Oysters Great. There are a few things to think about when frying. The first would be freshness. When you fry food the oil creates a barrier wall around the food you're cooking keeping the oil out. If your food isn't really fresh when frying seafood any little off-putting smells or sent will be increased from the cooking process. This happens because of the perfectly sealed wall that's created around the oyster keeping oil out, but the un-freshness sealed "Inside"


Southern Oysters Rockefeller - Recipes

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Oysters Rockefeller

Oysters Rockefeller are an iconic appetizer of New Orleans cuisine. This oyster recipe is reminiscent of the French recipe of escargot with herb butter. A preparation based on aniseed alcohol, spinach leaves, butter, parsley and breadcrumbs that are sautéed together and then placed on oysters before baking in a hot oven.

The cultural and historical connection that exists between Louisiana and France is not innocent. Indeed many markers of French cuisine are found in Louisiana and for good reason, since this state bears its name in tribute to Louis, King of France.

The original recipe is Antoine’s restaurant in New Orleans at 713 St. Louis Street. It is claimed that its inventor, Jules Alciatore, took the real recipe to his grave and that the various chefs who worked in the restaurant’s kitchen since then would only interpret the original recipe that has now disappeared.

How to make oysters Rockefeller

To prepare good oysters Rockefeller, you need fresh and rather fleshy oysters. They shrink when baked, so it is necessary that they are not too small to begin with. These must be gently opened with a small oyster knife or paring knife.

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The safest and easiest technique to open oysters is to hold the oysters in one hand with a glove or a towel. The tip of the knife held in the other hand must then enter from the side while keeping the flat side of the blade well pressed against the upper part of the shell to avoid cutting the oyster in half. By practicing a movement back and forth, the blade must cut the nerve of the oyster. It will then open simply by practicing a small movement of leverage.

The first water must be discarded and the oyster must be put to rest for a few minutes so that it produces a second water that can be consumed. Ideally, you should open the oysters at the last moment to keep them as fresh as possible, and this is the same for any shellfish that must be consumed alive.

Contrary to a common belief, contact with ice reduces the taste of shellfish and tends to make them die of cold. It is best to keep them in a refrigerator on a plate covered with a cloth that is slightly damp and thin so that they can continue to breathe. The oysters can be kept up to 4 days in the lowest part of the refrigerator.

If they are meant to be eaten raw, it is best to eat them as quickly as possible. In the case of the Rockefeller oyster recipe, a few days are fine. In Louisiana, you can also find canned smoked oysters on a toast with a little cream cheese.

For the oysters Rockefeller, the second water must be reserved separately, oysters detached from their shells to be easier to eat and shells perfectly dried. Separately, buttered spinach leaves are dropped with Tabasco, parsley, Pernod (aniseed liquor) and bread crumbs.

Once this mixture is well cooked, it is pressed through a sieve so that it is homogeneous and is allowed to cool. A baking sheet is then prepared by coating it with coarse salt and the grill (or salamander) is preheated. You then place each oyster in its shell with a little juice and topped with herb butter covering the entire oyster and all the inside of the shell.

The whole thing can then be toasted in the oven until the preparation is bubbling. The oysters Rockefeller are then harmoniously arranged on a plate, decorated with lemon and parsley and tasted hot as an appetizer.

What is the origin of oysters Rockefeller?

Oysters Rockefeller are the creation of Jules Alciatore, owner of Antoine’s restaurant in New Orleans and son of the founder of this legendary place. Due to a shortage of snails, a favorite among gourmets at the restaurant, Alciatore Jr. had the idea of ​​replacing them with oysters, the latter being plentiful and cheap in New Orleans. So much so that the pavement of the old Louisiana roads was once made from crushed oyster shells.

The oysters Rockefeller recipe is thus very much inspired by the French recipe of the herb and butter snails that once dominated the city’s upper class. The so-called “Rockefeller” name comes from John D. Rockefeller nicknamed the richest American of his time. Famous industrialist, philanthropist and founder of the dynasty that bears his name, he once represented the very image of the “self-made man” and embodied perfectly the concept of American dream.

Legend has it that John D. Rockefeller in town would have tasted and eaten Antoine’s oysters. The recipe would have taken its name.

However the original oysters Rockefeller recipe remains very controversial. According to William Poundstone’s 1986 laboratory analysis for Bigger Secrets, oysters Rockefeller from Antoine’s would contain parsley, celery, green onions, chives, olive oil and capers, but not necessarily spinach. Moreover, Antoine’s successive chefs have said many times that the authentic recipe does not contain any.

Nowadays, oysters Rockefeller are a la carte at most restaurants in the French Quarter, which is very popular with tourists, but many more authentic bars offer modernized or revisited versions of this appetizer.

It is not uncommon to taste some oysters with a local cocktail like the very famous Sazerac invented also in New Orleans by French expatriate Antoine Amédée Peychaud, pharmacist and creator of the bitter of the same name.

What are the variants of oysters Rockefeller?

Oysters Rockefeller can be prepared in a variety of ways. Sometimes you can find versions with bacon or even cheese. Some preparations are also enriched with fennel and celery stalks. Spinach can also be replaced by chard. Tarragon can also be used in the herb butter, along with chervil or chives.

Alcohol may vary from place to place, and may include pastis, martini, gin, anisette but also some bitters much appreciated in New Orleans such as Angostura or Peychaud.

For those who do not like oysters, this recipe can also be prepared with mussels, clams or even razor shells or simply with delicious snails. You can also use this herb butter on a chicken fillet or on white fish by melting it at the last moment.

Oyster recipes are numerous, some prepare them with a champagne sabayon and comté cheese. Others with a fragrant watercress sabayon. They can also be browned with bacon, some sausages and all kinds of cheeses. These fillings can be prepared in advance and stored in the freezer just like oysters Rockefeller butter. The ideal is to freeze it flat on a plate so you can cut the desired shape with a knife or a cookie cutter and garnish any shell at the right time.


David's Daily Dish: Oysters Bienville and Oysters Rockefeller make Mother's Day great (with recipes)

Some 99 years ago, when then President Woodrow Wilson signed a proclamation designating the second Sunday in May as the nation’s official Mother’s Day, I’m not sure he realized the full import of what he was doing.

His aim at the time was set aside a day when we can pay homage to our mother’s in a respectful, honorable manner. It was an excellent idea, but I for one believe that flowers or perfume simply aren’t enough to really express how much the caregivers in our lives mean to us.

I’m not saying to not give flowers, candy, perfume or something else that express your love I’m merely saying that it’s not enough. Give her something really special, something that befits the sacrifices she’s endured to ensure your well-being.

And by special, I mean Oysters Rockefeller and Oysters Bienville.

These two very elegant, very swanky dishes are the epitome of style and sophistication. They are each in their own the very embodiment of living the good life.

Oysters Rockefeller, according to legend, were created about in New Orleans. They were invented to mark the occasion of a visit by industrialist John D. Rockefeller to the Crescent City.

Oysters Bienville, on the other hand, also comes to us from New Orleans. It was named in honor of an early governor Louisiana, Jean de Baptiste Le Moyne Sieur de Bienville.

So on this day set aside for Mom, make her feel really regal with either or both of these tasty dishes.

This recipe for Oysters Rockefeller is from one of the fine seafood recipe sources in Coastal Alabama, the legendary “Recipe Jubilee!” produced by the Junior League of Mobile in 1964. It was good then, it’s good now.

And let me save you a call or email: I know that while the original recipe remains a secret, most agree that spinach is not used. I don’t care, I like this one.


The Secret of Oysters Rockefeller: A Tough Shell to Shuck

At Samuels, we can’t get enough Oysters! They make for the best soups, salads, and stuffings, and they taste amazing grilled, broiled, fried, or simply served raw on ice. However, one preparation will always have our hearts: Oysters Rockefeller. And today, January 10 th , just so happens to be National Oysters Rockefeller Day!

This briny, savory dish with cooked mixed greens, bacon, and a bit of crunch is both a delicious and mysterious treat. That’s right, the original recipe is a closely guarded secret and every re-creation of this dish has been just an assumption.

Created in Antoine’s in New Orleans, Louisiana in the late 1890s, no other American meal has received such high acclaim. Jules Alciatore, the son of the founder Antoine Alciatore, set out to satisfy American diners taste for something new. One of the restaurant’s most popular dishes had been Escargot Bourguignon – Snails in a sauce of butter, garlic, minced shallot, brandy, and chopped parsley. But the popularity of Snails had decreased and procuring this French delicacy was getting difficult.

He wanted to use a local product instead, so he chose Gulf Oysters and adapted the Snail recipe in 1899. From then on it was history. Jules Alciatore is even accredited as the first chef to served cooked Oysters. This new dish was later named after John D. Rockefeller, because of its rich flavor and bright green color. But what’s in it? Some people say there may be as many as 18 different ingredients.

What’s clear is that the richness partly comes from an abundant amount of butter also used in the original Snail recipe and an herby leafy green base is still used. Some people speculated that Alciatore substituted the parsley from the original with spinach (and many attempts to reproduce the recipe use spinach) but one thing that the restaurant has confirmed is that there isn’t any spinach in it.

In 1980, Roy F. Guste, Jr., the great-great grandson of Jules Antoine, wrote in his book Antoine’s Restaurant Cookbook that “the sauce is basically a puree of a number of green vegetables other than spinach.”

Many other chefs have long speculated that the original recipe was made with watercress, not spinach, because of the edgy bite that crisp watercress offers. Other chefs have theorized that the mixed greens might be celery leaves and herbs such as fennel, chervil, or tarragon.

Then there’s a question whether alcohol was used. A true Rockefeller is bold and strong, which leads many to believe that alcohol was used to bring out more flavor. While there’s no brandy in Oysters Rockefeller, the addition of anise-flavored liqueur to enhance the green herbaceous flavor, is a generally accepted idea in the chef community.

Many recipes call for Herbsaint, an anise flavored spirit, but some argue that this is a more modern addition, since Herbsaint did not exist when Oysters Rockefeller was invented. However, Pernod, another anise-flavored spirit, did exist, and it’s likely that Herbsaint was offered later because it was less-expensive. However, because of its popularity during the time period and the color, people tend to agree that absinthe is a strong possibility.

The most popular consensus on the original list of ingredients would read absinthe, butter, bread crumbs, fennel, garlic, parsley, scallions, and watercress. But in 1986, a laboratory analysis was conducted to attempt to reveal the original recipe. The results stated that the sauce contained parsley, celery, scallions or chives, olive oil, and capers, but no one knows how accurate this test was and many chefs do not agree with it.

Overall, despite knowing everything we know now, we are still just guessing. Especially because we still don’t know the exact proportions or even the correct consistency. While some think the ingredients should be pureed to a smooth consistency, others believe it should be chopped finely and left with bite.

Today, many chefs have tried to imitate or even adapt and evolved the recipe in a multitude of ways. Some newer additions to the recipe have included everything from parmesan cheese and white wine, to artichoke hearts, and Anchovy paste. For now, the original recipe will remain a secret. But this well-kept secret is still being served at Antoine’s to this day if you want to be inspired.

We may not be able to get exact detailed recipes, but if you’re looking for a good place to start. Start with a good Oyster. Generally speaking, you want a medium-large Oyster so you can fit a lot of product into it. Deep cups help too because it will keep all the tasty juices contained.

According to Josiah Andrew, former chef and lover of “all things Oysters,” for cooked Oysters, you also don’t want anything super salty, because it will take away from the filling. He suggests using a southern Oyster. Perhaps something in the Chesapeake Bay area. A VA or MD Oyster will do nicely. He also suggests not to go saltier than a Bluepoint Oyster

Kings point and Sweet Jesus are both large and mild in flavor, so they work well in all cooked applications. However, if you are looking for some great local Oysters to try, the best would be Butt Ugly, because of its wide cup and mild flavor, or Elder Point, because of its meaty texture that will really hold of to your sauce.

Our number one pick is Gold Band Oysters. They have a mild briny flavor with a meaty texture and a mild, lingering finish. But most importantly, they are from Louisiana, so they may be the closest thing to the original.


Instructions

Preheat oven to 425°. Line a baking sheet with an extra-long piece of aluminum foil then bunch the foil up in spots to create 20 small wells, which will hold the oysters and keep them upright.

Make the topping: In a medium-size bowl, stir together crushed crackers and 4 tablespoons melted butter. Set aside.

In a medium-size saucepan over medium-high heat, melt 2 tablespoons butter. Add shallots and cook until translucent, about 4 minutes. Remove pan from heat and add Pernod. Return pan to heat and bring liquid to a simmer. Once simmering, remove pan from heat again and use a match to ignite the liquid, letting the alcohol burn off for 10 to 15 seconds (the flames will subside on their own).

Add cream and tarragon, bring to a simmer, and cook until reduced by half, about 10 minutes. Add spinach and cook, stirring, until wilted. Remove pan from heat, stir in cheese, and let stand until cool.

Meanwhile, shuck oysters, preserving their liquor (juices) in the shells. Nestle shells in foil on prepared baking sheet. Add 1 tablespoon sauce to each oyster and sprinkle with 1 tablespoon cracker mixture.

Bake until sauce is bubbling and topping is golden brown, about 5 minutes. Season with salt and pepper to taste.


Oysters Rockefeller Recipe and History

This recipe below is the closest recipe to the original classic Oysters Rockefeller that was developed by Roy Alciatore (Image Pinterest).

E stablished in 1840, Antoine’s is considered America’s oldest family-run restaurant and the original Oyster Rockefeller recipe is said to be one of the most sought-after recipes in the world. Even the ex-employees of this restaurant will not talk about how Antoine’s Oysters Rockefeller are made. The original recipe is a closely-guarded Antoine’s secret, though it has been imitated, adapted, and evolved in a host of ways. The original oysters Rockefeller is said to have been made with watercress, not spinach. Jules Alciatore exacted a promise on his deathbed that the exact proportions be kept a secret forever.

This recipe below is the closest recipe to the original classic Oysters Rockefeller that was developed by Roy Alciatore, one of Antoine’s previous owners. I have only slightly adapted the recipe to modern recipe writing standards.

Oysters Rockefeller History:

1850 – Antoine Alciatore, the original owner of Antoine’s Restaurant in New Orleans, Louisiana, made a specialty dish of snails called Snails Bourgignon which was very popular. The restaurant, located on Rue St. Louis in the New Orleans French Quarter, was opened in 1840, and Antoine’s is the country’s oldest family-run restaurant.

According to Antoine Restaurant’s web site:
In 1874, Antoine being in ill-heath, took leave of his family, with the management of the restaurant in his wife’s hands. He felt he had not much longer to live and wished to die and be buried in his birthplace in France. He told his wife he did not want her to watch him deteriorate and said as he left “As I take boat for Marseilles, we will not meet again on earth.” He died within the year.

1899 – When Jules Alciatore took over the business, the taste for snails had subsided, and also there was a shortage of French snails. He wanted to use a local product in order to avoid any difficulty in procuring it. He choose oysters and adapted the snail recipe in 1899 to use the gulf oysters.

Jules Alciatore is known as a pioneer in the art of cooking oysters (as they were rarely cooked before this time). According to legend, it is said that a customer exclaimed with delight after eating this dish, “Why, this is as rich as Rockefeller!”

The dish was given the name Rockefeller because the green was the color of greenbacks and the whole dish was so rich that he wanted a name that would signify the “richest in the world.” The first name to come to his mind was John D. Rockefeller (1839-1937), a name once connoted the absolute pinnacle of wealth and position. No other American dish has received so much praise and attention as Oysters Rockefeller.

1980 – Roy F. Guste, Jr., the great-great grandson of Jules Antoine, writes in his book Antoine’s Restaurant Cookbookthat “the sauce is basically a puree of a number of green vegetables other than spinach.”


Oysters Rockefeller

Traditional Oysters Rockefeller can be served as an entree or appetizer. This version was modified from one originally posted on the Food Network and credited to Tyler Florence. This recipe is easily halved or doubled.

Ingredients

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup white wine
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen Chesapeake Gold oysters or CB Salts, shucked on the half shell
Rock salt

Instructions

Preheat oven to 450 degrees.
Melt butter in a skillet. Saute garlic for two minutes to infuse butter.
Place bread crumbs in a mixing bowl and add half the garlic butter, set aside.
To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes. Deglaze the pan with wine or anise liquor. Season with salt and pepper, add dash of red pepper sauce.
Cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, season with salt and pepper.
Spoon 1 heaping teaspoon of spinach mixture on each oyster followed by a spoon of the bread crumb mixture.
Sprinkle a baking pan amply with rock salt. Arrange oysters on the salt to steady them.
Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden.
Serve with lemon wedges and red pepper sauce.

Notes

Substitute a 10-ounce box frozen chopped spinach, thawed and drained. Use paper towels to remove moisture. Use leftover spinach mixture for an omelet.


Oysters Rockefeller from Wellfleet, Cape Cod


So, this was my first time making an Oysters Rockefeller recipe. Last week I left the Bay Area to trip my way around Wellfleet, Massachusetts for a few months. Being in New England has been an adventure to say the least, mostly because I have no idea how to cook shellfish. I know, I know. Please don’t revoke my foodie card.

Wellfleet is famous for one primary thing: oysters. Wellfleet oysters are a particularly succulent breed of shellfish. Hank Shaw writes about them in his book (which you can order here), and I’ve been sucking them down raw like mad. But, eating raw oysters is easy. Cooking them is, I feared, not so much.

A few days ago, my friend Sandy picked up two dozen fresh oysters from a local oysterman. She prepared a fabulous Oysters Rockefeller recipe, something that I’d never tried before. Having only ever enjoyed the clean, clear, oceany goodness of raw oysters, I was totally blown away by how savory this bivalve could be. My four little Oysters Rockefeller were rich and buttery, with just enough oyster liquor to brush against my lips like a silk negligee. Soft and tender, they wrapped around my tongue with a flirty wink.

Today I found myself in possession of a dozen fresh Wellfleet oysters. I considered gorging myself with a home raw bar, but instead decided to challenge myself by trying something I’d never done before: cooking oysters. And since I’d just enjoyed Sandy’s Oysters Rockefeller so much, I decided that would be my entry into shellfish cookery.

First, though, I had to shuck the little buggers. I poked and prodded with my oyster knife, breaking off pieces of shell and generally pissing the mollusk off so that it tightened its grip on its shell even more. After 15 minutes of stabbing and jabbing, I called Hank, the King of All Things Shellfish ™. He picked up the phone, and I said something to the effect of, “I don’t often ask for help, but I think you’re the only person who can help me right now.” He guided me through jabbing the knife into the ass-end of the oyster and sharply tweaking the knife to break the shell’s hinge. After a few minutes of cursing and wiping bits of broken shell from my knife, I managed to officially shuck my first oyster. Win! Ten minutes later, I was the proud owner of twelve little Wellfleet oysters on the half shell.

Next I had to located Sandy’s Oysters Rockefeller recipe, which, it turns out, came from The New Basics Cookbook by Julee Rosso and Sheila Lukins. After a little improvisation due to food allergies and missing ingredients, I cobbled together a damn fine Oysters Rockefeller, if I do say so myself.

This recipe is a little different from the traditional Oysters Rockefeller, which apparently calls for some combination of bread crumbs, green onions, parsley, olive oil, and either Pernod or absinthe. First of all, I’m gluten-free, so I couldn’t use bread crumbs. Second, I didn’t have green onions, only shallots (or le challot according to Sandy). Finally, there is no parsley to be found in New England this time of year, so I followed the suggestion of New Basics and used dried tarragon.

This dish is perfect for nights when you’re looking for that something special. If you don’t have to shuck the oysters yourself, the preparation is surprisingly easy and the end result is infinitely more decadent than its short prep-time would have you believe. If you’ve never shucked oysters before, well, if I can find success my first time, so can you. Just wear a protective glove (or find a mega-thick potholder).


Watch the video: Oysters Rockefeller. Southern Living