Oysters Rockefeller Recipe
Shrouded in mystery, covetousness and desire, the original oysters rockefeller recipe still remains a secret today as it has been passed down from generation to generation and fiercely guarded by the Alciatore family.
In New York, 1899, the dish was conceived by Jules Alciatore, chef of Antoine's, the country's oldest family run restaurant to date. It was there the oysters rockefeller recipe was dubbed with it's prestigious name in inspiration from John D. Rockefeller, who was the richest American at the time, because it's sauce was just so, rich.
Many have tried to duplicate it, patching together their own rendition of the famed dish, and I am no different. :D
"An oyster, that marvel of delicacy, that concentration of sapid excellence, that mouthful before all other mouthfuls, who first had faith to believe it, and courage to execute? The exterior is not persuasive." - Henry Ward Beecher
OK, to begin, we are going to need some live medium oysters, scrubbed clean. How many is entirely up to you, but I'll begin this oysters rockefeller recipe just a dozen. Here's the list of ingredients:
- 12 fresh medium oysters
- 2 strips of bacon, small diced
- 1/4 cup of butter
- 1/4 cup of shallots, diced fine
- 1 clove of garlic, minced
- 1 cup of fresh arugula, chopped
- 1 cup of fresh spinach, chopped
- 1 Tbsp Italian flat leaf parsley, chopped fine
- 1 Tbsp celery, minced fine
- 1 pinch of cayenne pepper
- 1 pinch of grated nutmeg
- 1/4 cup dry bread crumbs (panko is my favorite)
- 2 Tbsp white wine
- 1 cup grated asiago cheese
If you're working with a partner, here's the break down...
- Rinse and dry all vegetables
- Measure out and prepare all ingredients to specified size and quantity.
- Preheat a large skillet over medium-low heat, begin to brown bacon
- Start shucking the oysters!! What? Never done it before. Well, you're gonna have to for these tasty oysters rockefeller. OK!
Here's a brief overview on how to shuck an oyster...
- Get an oyster knife (pictured above) and a heavy towel or oven mit (so you don't slice open your hand).
- Hold the oyster in the towel with the pointy end exposed and facing your body
- Pry the tip of the knife into the seam where the two shells meet at the tip of the pointy end
- Once the knife is somewhat under the top shell, rock the knife carefully in an up and down motion to loosen the shell
- When loosened, slide the knife around the underside of the top shell, freeing the 'foot' of the oyster that holds the two shells together.
- Once the foot is freed, the top shell shoud pop right off!
- Try to save as much of the juice, or liquor, in the shell as possible. It's very delicious.
- Place shucked oysters on a bed of rock or kosher salt to keep them upright, and refrigerate till usage
- Slurp down a couple with a squeeze of lemon or some mignonette, if that's your thing! But were here for this oysters rockefeller recipe, raw bar aside!!
Now that each had done their part, let's come together for the grand finale!
- In the preheated pan, add the chopped bacon and cook till almost totally browned.
- Next, throw in the butter to melt with the bacon bits and fat.
- Once the butter is fully melted and just beginning to foam a little bit (by waiting for the butter to brown, you'll get a lovely slightly nutty flavor to come out), add the chopped shallots and garlic. Cook for 2 minutes, stirring frequently.
- When the shallots have cooked a little and become fragrant (also called 'sweating' the shallots), add all the greens, chopped herbs and spices. Saute for a few minutes more to cook down the greens and incorporate all the flavors well.
- Add in the bread crumb at the end to the skillet so they can soak up all the buttery juicy deliciousness. Scrape out the veggie mix into to a bowl and let cool for a few minutes. Meanwhile, turn your broiler on high or preheat your oven to 400 degrees F.
- Now put about a heaping tablespoon of the cooled mixture on top of each oyster, then splash a few drops of white wine on top for some added moisture.
- Lastly, sprinkle a little grated cheese on top of each and then send 'em to the fire.
- Cook these tasty oyster babies only for a few minutes, enough to make the cheese brown slightly and to make everything bubbly and delicious!
You'll feel like a million bucks, living in the lap of luxury as you and your loved one enjoy a decadent plate of your achievements thanks to this oysters rockefeller recipe, with a lovely bottle of dry white wine!
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