Oysters Rockefeller En Casserole Recipes

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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

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.

OYSTERS ROCKEFELLER



Oysters Rockefeller image

A traditional recipe for oysters Rockefeller.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 6

Number Of Ingredients 11

2 slices bacon
24 unopened, fresh, live medium oysters
1 ½ cups cooked spinach
⅓ cup bread crumbs
¼ cup chopped green onions
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt

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.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.7 g, Cholesterol 18.9 mg, Fat 8.9 g, Fiber 1.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 61097.1 mg, Sugar 1.4 g

MELISSA CLARK'S OYSTERS ROCKEFELLER



Melissa Clark's Oysters Rockefeller image

Provided by Melissa Clark

Categories     dinner, lunch, quick, appetizer

Time 15m

Yield 24 oysters

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter
1/2 cup dried bread crumbs
2 cups fresh watercress or spinach, finely chopped
1 cup finely chopped parsley leaves
1/2 cup finely chopped celery and celery leaves
1/4 cup finely chopped scallions
2 garlic cloves, minced
2 tablespoons Pernod, or other anise liqueur
2 tablespoons drained capers, finely chopped
Pinch kosher salt
Coarse or rock salt, for the pan
24 oysters, shucked

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 1 minute or so. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic. Cook until fragrant, 1 minute. Stir in the Pernod and let it cook off for another minute. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
  • Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams

ROCKIN' OYSTERS ROCKEFELLER



Rockin' Oysters Rockefeller image

This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'

Provided by Cassandra Kennedy

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 16

Number Of Ingredients 16

48 fresh, unopened oysters
1 ½ cups beer
2 cloves garlic
seasoned salt to taste
7 black peppercorns
½ cup butter
1 onion, chopped
1 clove garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
½ cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs

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.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 5.3 g, Cholesterol 65.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 10.7 g, Sodium 652.2 mg, Sugar 1.7 g

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19

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 Pernod
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 oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

Steps:

  • For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the 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 until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in 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.
  • For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

OYSTERS ROCKEFELLER EN CASSEROLE



Oysters Rockefeller En Casserole image

Rich appetizer you can assemble ahead of time. A "standard" at our house, along with crawfish or shrimp pies, on special occasions.

Provided by Margaret3

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

2 dozen oysters
1/4 lb butter
1 celery rib, chopped
1 medium onion, chopped
1/2 cup chopped parsley
1 box frozen chopped spinach, thawed and drained
1/4 teaspoon anise seed (very imprortant--do not omit)
1/4 teaspoon Worcestershire sauce
cayenne
black pepper
1 cup sharp cheddar cheese
1/2 cup plain breadcrumbs

Steps:

  • Clean& drain oysters and set aside.
  • In skillet, melt butter& saute celery& onion, stir in parsley, spinach, anise, worcestershire, and pepper.
  • Remove from heat.
  • Grease or spray 8 ramekins.
  • Place 3 oysters in the bottom of ea ramekin.
  • Cover oysters with spinach mixture.
  • (***youcan do it in advance up to his point and refrigerate).
  • Bake@ 350 for 30 minutes.
  • Remove& top with cheese and crumbs.
  • Return to oven for 10 minutes.
  • **Ifyou don't own ramekins, bake in a shallow baking pan.
  • This is not a beautiful dish, so the attractive containers help.
  • I made this for years without them.
  • The ramekins make it easier to serve, too.
  • I usually do this as an appetizer, but it makes a main course for 4.

Nutrition Facts : Calories 326, Fat 20.3, SaturatedFat 11.2, Cholesterol 120.3, Sodium 412.4, Carbohydrate 15.8, Fiber 1.8, Sugar 1.5, Protein 20.4

OYSTERS ROCKAFELLER



Oysters RockAfeller image

These are Chuck's cooked oysters topped with a delicious spinach and cream mixture, garnished with breadcrumbs and Parmigiano-Reggiano.

Provided by Chuck Hughes

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

2 dozen oysters
1 cup/250ml 35-percent cream
1 teaspoon/5ml Dijon mustard
1 cup/250ml grated Parmigiano-Reggiano
4 cups fresh spinach (1 liter), stemmed
1 cup/250ml breadcrumbs

Steps:

  • Shuck the oysters, reserving the liquid. Place the oysters and liquid in a saucepan. Reserve the deeper half of each oyster shell. Cook the oysters over medium heat for about 30 seconds, just to give them some firmness. With a slotted spoon, remove the oysters to a bowl and set aside. Add the cream to the oyster liquid in the pan and cook for 10 minutes to reduce. Add the mustard and half the cheese. Set aside.
  • In another saucepan over low heat, cook the spinach with 1 tablespoon (15 ml) water until wilted. Strain the excess spinach water into the cream mixture and set the spinach aside. Mix the remaining 1/2 cup cheese and the breadcrumbs in a bowl and season with salt and pepper.
  • Heat the broiler. Arrange the oyster half-shells in a casserole dish filled with seaweed or large rock salt. Place each oyster in a shell and add a bit of the cream mixture and some spinach. Top with the breadcrumb mixture. Broil until the cheese melts and the tops are lightly browned, about 1 minute.

OYSTER ROCKEFELLER CASSEROLE



Oyster Rockefeller Casserole image

1.6k

Categories     Main Dish     Casseroles     Cheese     Oysters     Spinach

Time 1h

Yield 6

Number Of Ingredients 24

oysters
butter
celery stalks
onions
parsley leaves
spinach
star anise
worcestershire sauce
bread crumbs
salt
black pepper
Parmesan cheese
oysters
butter
celery stalks
onions
parsley leaves
spinach
star anise
worcestershire sauce
bread crumbs
salt
black pepper
Parmesan cheese

Steps:

  • Preheat oven to 450℉ (230℃). Grease a large casserole dish. Drain the oysters and arrange in a single layer in bottom of casserole. Melt the butter and sauté the celery and onions until they begin to soften. Add parsley, spinach, anise seed, Worcestershire Sauce, soft bread crumbs, salt, pepper and Cayenne. Spread this mixture over the oysters. Bake the casserole for 30 minutes. Remove; and, if necessary, pour off water that has cooked from oysters. Sprinkle with grated Parmesan cheese and a very thin layer of bread or cracker crumbs. Return to oven for 10 minutes or until slightly browned on top.

Nutrition Facts :

OYSTERS ROCKEFELLER DECONSTRUCTED



Oysters Rockefeller Deconstructed image

Provided by Michael Boodro

Categories     project, sauces and gravies, appetizer

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 9

2 to 3 pieces of bacon, sliced as thin as possible
1 pound unsalted butter
3 bunches (about 11 ounces each) fresh spinach, destemmed, washed and dried
1 bunch watercress, destemmed, washed and dried
2 cloves garlic, peeled and crushed
Salt and freshly ground pepper to taste
1 lemon, sliced thin
10 to 12 medium-size oysters, shucked
1 stick licorice root, peeled

Steps:

  • To make bacon chips: Preheat oven to 350 degrees. Cut bacon strips into 4 to 5 diamonds each (10 to 12 total); place on a sheet pan, then place another sheet pan directly on top. Bake until brown and crisp, about 10 minutes. Place pieces on a paper towel; pat with another paper towel to dry.
  • To make the spinach and watercress garnish: Heat 1/4 pound of butter in a saucepan or deep skillet over medium-high heat until browning and foamy. Add the spinach, watercress and garlic; season well with salt and pepper. Cook just until greens are wilted, about 4 minutes. Let cool, then drain off butter, remove garlic, finely chop and return to pot.
  • To make the beurre fondue: Cut remaining butter into 1-inch cubes. Heat 2 tablespoons water in a small saucepan until simmering; reduce heat and whisk in butter pieces, one by one, whisking constantly until mixture is smooth and thickened. Turn off the heat, add the lemon slices and steep for about 5 minutes. Season with salt to taste.
  • To assemble: Heat beurre fondue to simmering. Warm the spinach mixture and place in 3 neat piles on 4 plates or 5 neat piles on 2 plates. Poach oysters in simmering beurre fondue just until they are warm and the edges begin to curl slightly, about 10 seconds. Place an oyster on each pile of greens. Pour a bit of beurre fondue over each oyster. Top each with a bacon chip. Finely grate licorice root on top and serve.

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Categories     Dairy     Leafy Green     Onion     Bake     Bacon     Oyster     Pernod     Spinach     Gourmet

Yield Makes 36 oysters Rockefeller

Number Of Ingredients 15

1 small head of Boston lettuce, washed well, trimmed, spun dry, and chopped fine (about 5 cups)
1/2 pound fresh spinach, coarse stems discarded and the leaves washed well, spun dry, and chopped fine (about 3 1/2 cups)
1 cup minced scallion
2 3/4 cups fine dry bread crumbs
1/2 cup minced fresh parsley leaves plus parsley sprigs for garnish
1/4 cup minced celery
3 garlic cloves, minced
2 sticks (1cup) unsalted butter
2 tablespoons Pernod or other anise-flavored liqueur
1 tablespoon anchovy paste
1/8 teaspoon cayenne, or to taste
12 slices of lean bacon (about 3/4 pound)
36 large oysters, shucked reserving the bottom (deeper) shells, scrubbed and dried, and 1/3 cup of the oyster liquor
coarse salt for filling the platters
lemon wedges for garnish

Steps:

  • In a bowl combine the lettuce, the spinach, the scallion, 1/2 cup of the breadcrumbs, the minced parsley, the celery, and the garlic. In a skillet melt the butter over moderate heat and in it cook the vegetable mixture, stirring, for 1 to 2 minutes, or until the greens are wilted. Stir in the liqueur, the anchovy paste, the cayenne, and salt and black pepper to taste and chill the mixture, covered, for 1 hour, or until it is cold.
  • In another skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Arrange 1 oyster in each of reserved shells and moisten the oysters with some of the reserved liquor. Spread half of the vegetable mixture by heaping teaspoons onto the oysters and sprinkle the bacon over it. Top the bacon with the remaining vegetable mixture and sprinkle each oyster with 1 tablespoon of the remaining 2 1/4 cups bread crumbs.
  • Arrange the oysters on ovenproof platters or in jelly-roll pans filled with the coarse salt and bake them in the middle of a preheated 450°F. oven for 18 minutes, or until the edges of the oysters begin to curl and the bread crumbs are browned well. Garnish the platters with the parsley sprigs and the lemon wedges.

MUSHROOM OYSTERS ROCKEFELLER



Mushroom Oysters Rockefeller image

From an old BBS food forum. I used the smallest jarred oysters I could find in the fresh seafood section, but the recipe called for fresh, shucked oysters. With the bagged spinach e-coli scare, use a fresh bunch purchased from a local grower if possible, not bagged.

Provided by Outta Here

Categories     Spinach

Time 42m

Yield 14 mushrooms, 4-6 serving(s)

Number Of Ingredients 15

14 large mushrooms
14 small oysters (extra small)
4 slices bacon
3 tablespoons flour
1 bunch fresh spinach, rinsed, drained and coarsely chopped
1/4 cup half-and-half
1/4 teaspoon Tabasco sauce
1/2 cup parmesan cheese, grated
4 ounces cream cheese, softened
3 garlic cloves, minced
1 green onion, thinly sliced
2 teaspoons dry sherry
salt and pepper
1 tablespoon red bell pepper, finely minced
1 lemon, halved

Steps:

  • To make the filling:
  • In a large skillet over medium-high heat, cook the bacon until crisp. Remove to paper towel to drain. Save bacon drippings in skillet. Finely crumble bacon.
  • Stir flour into drippings over medium heat, until asorbed. Add the spinach and half and half. Cook, stirring well, until very thick.
  • Stir in the crumbled bacon, Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.
  • To make the topping:
  • Combine cream cheese, garlic, green onion and sherry until creamy.
  • (Filling and topping can be prepared up to 2 days in advance; store in a tightly covered container in the refrigerator.
  • Preheat oven ot 325°F
  • Lightly coat a baking sheet with nonstick cooking spray.
  • Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.
  • Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushroom. Lightly press one oyster into each spinach-filled mushroom.
  • Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.
  • Place the mushrooms on baking sheet. Sprinkle each mushroom with a little minced red bell pepper.
  • Bake until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes.
  • Remove from oven and squeeze the lemon juice over.

Nutrition Facts : Calories 419.2, Fat 23.4, SaturatedFat 10.9, Cholesterol 140.8, Sodium 615.3, Carbohydrate 23.8, Fiber 3.4, Sugar 3.6, Protein 30.3

THE DARBY'S OYSTERS ROCKEFELLER



The Darby's Oysters Rockefeller image

A classic recipe for oysters, said to be "as rich as Rockefeller," gets an update from chef Alex Guarnaschelli, Food Network host and executive chef at The Darby.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 18

48 small to medium oysters, such as Wellfleet or Beau Soleil, scrubbed
1 cup (2 sticks) unsalted butter, cut into 1/2-inch slices
6 medium shallots, peeled and thinly sliced
Coarse salt
3/4 cup all-purpose flour
1/2 cup Herbsaint
4 cloves garlic, finely grated
1 tablespoon finely chopped oil-packed anchovy fillets, in their oil
1 1/2 cups heavy cream
1 pound baby spinach, stemmed, washed, and chopped
1 pound fresh watercress, stemmed, washed, and chopped
2 sprigs fresh basil, chopped
2 sprigs fresh tarragon, chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted panko
1/4 cup dried breadcrumbs
2 scallions, trimmed, white and light green parts only, thinly sliced
Juice of 1 to 2 lemons

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.

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From therecipes.info


OYSTER ROCKEFELLER CASSEROLE RECIPE GOURMET - THERESCIPES.INFO
Preheat the oven to 375 F (190 C) . Stir in the cream and nutmeg and bring to a boil. Drain the oysters and reserve 1 tbsp (15 mL) of the juices. Stir the smoked oysters, reserved juices and spinach into the potato mixture.Toss the breadcrumbs, Parmesan cheese, parsley and remaining butter until well combined.
From therecipes.info


OYSTER ROCKEFELLER CASSEROLE RECIPE GOURMET - FOOD NEWS
Preheat oven to 425 F; In a large lidded saute pan, add to hot oil the garlic and shallot and stir for 1 min over medium heat. Add the vermouth, heavy cream and half of the Parmesan and saute for 2-3 minutes reducing the cream slightly.
From foodnewsnews.com


OYSTERS ROCKEFELLER RECIPE (WITHOUT SPINACH) | KITCHN
2022-02-18 Melt 6 tablespoons unsalted butter in a large skillet over medium heat. Transfer 1 tablespoon of the melted butter to the bowl of Parmesan breadcrumbs and stir to combine. Add the shallot to the remaining butter and sauté until softened, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
From thekitchn.com


THE ULTIMATE OYSTERS ROCKEFELLER RECIPE | GRITSANDPINECONES.COM
2016-02-03 Arrange your oyster shells in the salt to steady them. First, melt 4 Tbsp of butter in a large skillet over medium-low heat and sauté the garlic for 2 minutes. Watch the garlic carefully and don't let it get brown or burn. Place the breadcrumbs in …
From gritsandpinecones.com


ANTOINE'S FAMOUS OYSTERS ROCKEFELLER - DOWNTON ABBEY COOKS
2021-12-23 Established 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 is made. The original recipe is a closely-guarded ...
From downtonabbeycooks.com


CLASSIC OYSTERS ROCKEFELLER RECIPE - GARLIC & ZEST
Cook for about 1 minute, stirring occasionally until fragrant, but not browning. Add the shallots and cook until tender. Stir in the spinach, kosher salt and red pepper flakes, if using. Cook for 2-3 minutes or until the spinach wilts. Add the liquor to deglaze the pan and cook until most of the liquid cooks off.
From garlicandzest.com


RESTAURANT STYLE OYSTERS ROCKEFELLER - CHEF DENNIS
2020-05-20 Chef Dennis, My favorite restaurant in the world is Matunuck Oyster Bar in Rhode Island. I ordered oysters, clams and scallops from them to make a Father’s Day feast for my dad and my husband (we live in Asheville, in the mountains of western NC). I decided to make Oysters Rockefeller with about half of our oysters using your recipe. They ...
From askchefdennis.com


OYSTERS ROCKEFELLER RECIPE - SERIOUS EATS
2019-01-09 Pipe or spoon butter topping over oysters, and then use an offset spatula or butter knife to smooth topping and fully cover each oyster. Broil oysters, checking them frequently, until topping begins to brown and oysters are warmed through, 4 to 6 minutes. Serve immediately, passing lemon wedges at the table.
From seriouseats.com


OYSTERS ROCKEFELLER CASSEROLE - RECIPE | COOKS.COM
1 c. grated cheddar cheese. Bread crumbs. Drain oysters. Saute celery and onion in butter 5 minutes; add parsley, spinach, Worcestershire sauce, bread crumbs, salt, pepper and cayenne. Grease a shallow casserole. Arrange oysters in one layer. Cover with spinach mixture. Bake at 450 degrees for 30 minutes. Sprinkle with cheese and bread crumbs.
From cooks.com


OYSTERS ROCKEFELLER EN CASSEROLE RECIPE - FOOD NEWS
Bread crumbs. Drain oysters. Melt butter and saute celery. Add onions, parsley, spinach, anise seed, Worcestershire sauce, bread crumbs, salt, pepper and cayenne. Grease a shallow casserole. Arrange oysters in one layer only. Cover with Rockefeller mixture as thick as desired. Bake in 450 degree oven for 30 minutes.
From foodnewsnews.com


OYSTERS ROCKEFELLER - CLOVER LEAF
Drain the oysters and reserve 1 tbsp (15 mL) of the juices. Stir the smoked oysters, reserved juices and spinach into the potato mixture.Toss the breadcrumbs, Parmesan cheese, parsley and remaining butter until well combined. Sprinkle evenly over top. Bake for 30 to 40 minutes.
From cloverleaf.ca


OYSTERS ROCKEFELLER | METRO
Preheat oven to 180°C (350°F). Shuck oysters, placing them in a bowl. Refrigerate. Place bottom shells on a baking sheet. Heat shells in oven for about 5 minutes, remove from oven and immediately place an oyster in each shell; set aside. In a bowl, combine Worcestershire sauce and cream. Spoon sauce over oysters on the shell, dividing evenly.
From metro.ca


HOLIDAY OYSTER ROCKEFELLER CASSEROLE RECIPE
Dec 22 2021. Comments Off on Holiday Oyster Rockefeller Casserole Recipe. Change things up this holiday season and bring a delicious oyster casserole that it sure to please your guests! Enjoy this recipe – and, if you make it, be sure to take a pic and tag us on social, @oysterrecovery!
From oysterrecovery.org


MORE USEFUL INFORMATION AT OYSTER-OBSESSION.COM
Get the best oyster casserole recipes (scalloped oysters, gratins, oyster pies and more) from your favorite magazines, cookbooks, chefs and food blogs. ... Your Oyster Recipe of the Day: Southern Living's Best-Ever Oyster Casserole. Pam Carter Lolley and the Southern Living Test Kitchen crew reviewed ALL of their. See keyword ›› Visit site . Pre-Shucked Oyster Recipes …
From therecipes.info


BEST OYSTERS ROCKEFELLER RECIPES | FOOD NETWORK CANADA
2013-03-13 Step 3. Carefully shuck the oysters and place the meat in a strainer. Wash the shells. Line a baking tray with coarse salt and set the washed shells in the salt, then return the oysters to their shells. Place a dollop of creamed spinach on each oyster, followed by a few bacon bits and a slice of Swiss cheese. Step 4.
From foodnetwork.ca


OYSTERS ROCKEFELLER (AUTHENTIC RECIPE WITH VIDEO) | HOW TO FEED A …
2020-12-30 Melt the butter (1 stick) in a large skillet over medium-high heat. Add the onion and cook until starting to soften, about 4 minutes. Add the garlic and cook for another 1 minute. Add the reserved spinach water and bring to a boil. Add the chopped spinach, liqueur, hot sauce, salt (½ tsp), and pepper (¼ tsp).
From howtofeedaloon.com


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