Rockefeller Sauce Recipes

MAHI MAHI ROCKEFELLER

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then chop. Set aside. Season mahi mahi with garlic salt and pepper. Heat a skillet over medium heat. Cook mahi mahi until it flakes easily, 10 to 15 minutes. Remove from skillet and place each filet on a baking dish.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• While the fish is cooking, melt the butter in a separate skillet. Stir in the green onions, garlic, and spinach. Cook and stir until heated through, 2 to 3 minutes. Stir in the chopped bacon, hot pepper sauce, and evaporated milk. Bring to a low simmer, then add the Monterey Jack cheese a little at a time until fully melted. Stir in more evaporated milk, if needed, to create a sauce. Divide the spinach mixture evenly over each mahi mahi fillet. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes more.

DEB'S OYSTERS ROCKEFELLER

Steps:

• Shuck oysters, reserving bottom shell; set aside. Spread rock salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with spinach, bacon and cheese., Bake, uncovered, at 400° for 14-16 minutes or until oysters are plump. Meanwhile, prepare hollandaise sauce according to package directions. Drizzle over oysters and serve immediately.

OYSTERS ROCKEFELLER

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.,

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.

SPINACH ROCKEFELLER

Steps:

• Preheat the oven to 400 degrees F.
• Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.

OYSTERS ROCKEFELLER

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

BEEF TENDERLOIN WITH OYSTERS ROCKEFELLER SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place the tenderloin on a baking sheet and rub with peanut oil and then the mashed garlic.
• Place in the oven and roast to an internal temperature of 110 degrees-about 40 minutes.
• The meat will be rare-cook longer if you wish.
• Meanwhile, melt the butter in a large heavy saucepan.
• Add the onion and garlic and saute until soft.
• Add the cream and the 1/2 cup reserved oyster juice, and bring to a boil.
• Cook over high heat for 8 minutes, reducing by one half.
• Add the creole seasoning, Worcestershire Sauce.
• Taste and salt and pepper to taste.
• In a blender puree the spinach with half the sauce.
• Add to remaining sauce in pan and stir to mix well.
• In a shallow pan heat water to a simmer.
• Add oysters and poach until the edges curl, about 3 minutes.
• Drain and add oysters to the sauce.
• Slice tenderloin and pour a bit of the sauce over the slices.
• Pass the rest at the table.
• Both the tenderloin and sauce can be made 1 day ahead.
• Reheat meat wrapped in foil, and gently re-heat sauce on the stove top.

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.

OYSTERS ROCKEFELLER

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 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
• Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
• Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

OYSTERS ROCKEFELLER

Steps:

• Shuck oysters, remove meat and set bottom portion of each shell in an oven proof pan of rock salt to steady them and protect them from high heat.
• Discard top of shell.
• Set oysters aside.
• Heat butter in a skillet over medium heat Add shallots cook for 2 minutes.
• Add Garlic, spinach, bacon and parsley.
• Season with salt, pepper and nutmeg.
• Saute until hot.
• Stir in flour and cook 2 minutes.
• Stir in wine, lemon juice, Worcestershire Sauce, and cream.
• Bring to a boil.
• Simmer until thickened about 5 minutes.
• Stir in parmesan cheese.
• Divide this mixture among prepared shells.
• Place 1 oyster in each shell on top of spinach mixture.
• Broil 2 minutes .
• Coat lightly with Hollandaise (Recipe#91452.).
• Broil 3 more minutes or until golden.
• Serve immediately.

ROCKEFELLER SAUCE

Steps:

• In a large pot, boil spinach, onions, celery leaves, garlic, and parsley in water 20 minutes. Drain and chop in a food processor. Return to pot and add cheese, bread crumbs, and melted butter. Mix. Add Pernod and stir. Serve over oysters. Freezes well.