Grilled Oysters Rockefeller With Baby Spinach Bacon Fondue Recipes

OYSTER AND BACON STUFFING

Oyster and Bacon Stuffing image

Provided by Food Network

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

16 cups 1/2-inch cubes stale white bread (about 2 pounds)
5 tablespoons unsalted butter
1 pound applewood-smoked bacon, thinly sliced
1 large red onion, diced
3 stalks celery, diced
2 carrots, diced
4 cloves garlic, roughly chopped
3 cups chicken or vegetable stock
1/2 cup fresh marjoram or oregano leaves
2 large eggs
2 bunches scallions, thinly sliced
1/2 cup finely chopped fresh parsley
2 teaspoons Old Bay Seasoning
1 pint raw shucked oysters with their liquor, roughly chopped
Kosher salt and freshly ground pepper
1 cup grated parmesan cheese

Steps:

Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.

OYSTERS ROCKEFELLER

Oysters Rockefeller image

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 1h25m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt
3 dozen fresh oysters in the shell, washed

Steps:

In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

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