Oysters Rockefeller From Grand Central Oyster Bars Sandy Ingber Recipes

OYSTERS ROCKEFELLER FROM GRAND CENTRAL OYSTER BAR'S SANDY INGBER

Steps:

• Position an oven rack in the top position and heat the broiler. Remove the (Royal Miyagi) oysters from their shells. Oysters should be on the half shell.
• Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (You'll have some spinach left over.) Set the oysters on top of the spinach. Broil until the oysters are just starting to ruffle, about 1 minute. Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce. Broil until the sauce browns, 1 to 1 1/2 minutes.
• Using tongs, divide the oysters among 4 dinner plates and serve.
• Creamed Spinach.
• Place the spinach in a clean kitchen towel and squeeze out the excess liquid.
• Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it.
• Hollandaise Sauce.
• Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically.
• Set the bowl on the counter-on a damp kitchen towel to keep it steady-and whisk in the butter in a very slow, steady stream. Don't add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, and salt.
• Keep the sauce warm until you're ready to serve it.

OYSTERS ROCKEFELLER FROM GRAND CENTRAL OYSTER BAR'S SANDY INGBER

Steps:

• Position an oven rack in the top position and heat the broiler. Remove the oysters from their shells. Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (You'll have some spinach left over.) Set the oysters on top of the spinach. Broil until the oysters are just starting to ruffle, about 1 minute. Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce. Broil until the sauce browns, 1 to 1 1/2 minutes. Using tongs, divide the oysters among 4 dinner plates and serve. Creamed Spinach Place the spinach in a clean kitchen towel and squeeze out the excess liquid. Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it. Hollandaise Sauce Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically. Set the bowl on the counter-on a damp kitchen towel to keep it steady-and whisk in the butter in a very slow, steady stream. Don't add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, and salt. Keep the sauce warm until you're ready to serve it.

GRAND CENTRAL OYSTER BAR OYSTER PANROAST

Steps:

• In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

OYSTERS ROCKEFELLER

Steps:

• Preheat oven to 450 degrees.
• Open the oysters, leaving them on the half shell, and reserve the oyster liquor. Arrange them in a baking pan; then, chill until ready to use.
• Pick over the spinach and remove any tough stems and blemished leaves. Rinse well and place in a saucepan. Cover and cook, stirring, until wilted. Drain well, and squeeze to remove all moisture.
• In the container of a food processor, combine the drained spinach, celery, scallions, parsley, garlic and anchovies. Blend to a fine texture.
• In a skillet, heat 2 tablespoons butter. Add spinach mixture. Cook and stir for about 1 minute. Set aside.
• Heat the remaining butter in a saucepan. Add the flour, blend, and stir with a wire whisk. Add the oyster liquor, stirring vigorously with the whisk. Stir in the cream, season with Tabasco, and cook for about 2 minutes. Add the spinach mixture, cheese and liqueur. Blend well and let cool. Add salt and pepper to taste.
• Spoon equal parts of the spinach mixture on top of the oysters and smooth over the tops. Bake for 20 to 25 minutes or until piping hot.

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.