Chef Johns Oysters Rockefeller Recipes

OYSTERS ROCKEFELLER

Steps:

• Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
• Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
• Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

ROCKIN' OYSTERS ROCKEFELLER

Steps:

• Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
• Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
• Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
• Bake until golden and bubbly, approximately 8 to 10 minutes.

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.

CHEF JOHN'S OYSTERS ROCKEFELLER

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.

CHEF JOHN'S OYSTERS ROCKEFELLER

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.

THE DARBY'S OYSTERS ROCKEFELLER

Steps:

• Preheat the oven to 375 degrees.
• Place a strainer over a medium bowl; gently shuck the oysters over the strainer, using the strainer to catch the meat and strain the liquor into the bowl. Reserve the deeper halves of each oyster shell (discarding remaining shells) and scrub clean under cold running water; dry shells and arrange in a single layer on a baking sheet; set aside.
• In a medium skillet, melt butter over medium heat. Add shallots; season with salt and cool until tender, 3 to 5 minutes. Stir in flour. Add Herbsaint and cook until almost all the liquid has evaporated. Add garlic and anchovies and their oil; stir to combine. Season with salt. Add heavy cream and reserved oyster juices; let cook 1 minute. Stir in spinach, watercress, basil, and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture seems too thick, add a little water or heavy cream to thin.
• Place reserved oyster shells in oven and bake until warm, about 2 minutes. In a medium bowl, mix together cheese, panko, and breadcrumbs until well combined; set aside.
• Spoon scant tablespoon spinach mixture into each of the shells and top each with a whole oyster. Top with a little more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, 2 to 3 minutes.
• Preheat broiler. Place oysters under broiler to brown. Garnish with scallions and season with lemon juice; serve immediately.

CHEF JOHN'S OYSTERS ROCKEFELLER

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.

CHEF JOHN'S OYSTERS ROCKEFELLER

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.