Debs Oysters Rockefeller Recipes

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.

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.

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.

Steps:

• In a food processor, place the tarragon and spinach and pulse 1 to 2 times to coarsely chop. Add the panko and pulse until completely combined with the tarragon and spinach (it should look like green bread crumbs). Transfer the mixture to a medium bowl and set aside.
• In a small saute pan set over medium-high heat, add the olive oil and pancetta and cook until the pancetta is golden-brown and crispy, about 4 minutes. Remove the pan from the heat and add the lemon juice, sugar and salt, stirring with a wooden spoon until the sugar is dissolved. Add the parsley and set aside.
• Pour enough grapeseed oil into 10-inch saute pan to fill it by 1/3 inch. Heat the oil over medium heat to 350 degrees F or until a few breadcrumbs sprinkled in the pan sizzle immediately but do not burn. Lightly beat the egg in a medium bowl. Add the oysters to the egg and toss gently to coat. One by one, lift them out of the egg and place them in the herb breadcrumbs. Again toss gently to make sure the oysters are coated all around, pressing gently to adhere.
• Place the breaded oysters, one at a time, into the hot oil. You should be able to fry about 6 at a time. Fry until golden brown, about 1 minute. Flip the oysters and cook another 1 minute to brown on the other side. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Repeat the process with the remaining oysters.
• Place one oyster in each half shell and spoon some of the pancetta vinaigrette over the top. Serve warm.

Steps:

• Preheat the oven to 450°F (230°C).
• Shuck the oysters. Discard the empty shells and arrange the oysters on the half shell on a rimmed baking sheet.
• Melt the butter in a medium skillet over medium heat. Add the garlic and sauté until fragrant, 2-3 minutes. Remove the pan from the heat.
• In a medium bowl, stir together the bread crumbs and half of the garlic butter. Let sit until ready to use so the panko absorbs the butter.
• Return the skillet with the remaining garlic butter to medium heat. Add the jalapeño, shallot, fennel, parsley, and collard greens. Cook, stirring often, for 5-7 minutes, or until the collard greens are wilted. Add the salt, pepper, and sherry. Cook for 5 minutes more to meld the flavors. Remove the pan from the heat.
• Meanwhile, to the bowl with the bread crumbs, add the olive oil, Parmesan, and bacon. Toss to incorporate.
• Spread a generous layer of rock salt on a large ovenproof baking dish or platter. Top the oysters with a spoonful each of the collard green mixture and bread crumb mixture. Arrange the oysters on the platter, nestling the shells into the salt. Transfer to the oven and bake for 12-15 minutes, or until the cheesy bread crumbs have browned.
• While the oysters bake, make the mignonette: In a medium bowl, whisk together the peach, honey, vinegar, shallot, chives, and pepper.
• To serve, top each oyster with a bit of mignonette.
• Enjoy!

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.,

Steps:

• In medium saucepan saute tomatoes in a tablespoon of oil and add garlic. Saute 1 minute, add remaining oil, and simmer 20 minutes to infuse flavors. Can be refrigerated and stored for future use, up to 20 days.
• In a large saute pan heat butter and brown slightly over medium heat. Add shallots until they sweat: do not cook too quickly. Deglaze with brandy, reduce, then add cream and salt and pepper. Add oysters until membranes start to ruffle. Remove oysters and reserve on plate. Reduce sauce for 1 minute longer to thicken.
• In another large saute pan add 1 tablespoon Tomato/Garlic Oil and when hot quickly toss arugula until wilted. On a sheet tray, place bottom shells of oysters and add arugula to each as bottom layer. Top with one oyster each and add asiago cheese to top. Flash under the broiler until cheese is golden. Remove carefully and place on a tray with rock salt as under liner. Garnish with chopped chives.

Steps:

• Shock oysters and, with its liquor, put in a small pot. Rinse bottom shells and place them upside down on paper towel; set aside. Add lemon juice, butter, salt and pepper. Cover and cook for 3 minutes on medium-low. Drain oysters and reserve. On a baking sheet, spread coarse pickling salt to cover the surface, about ¼" thick. Place shells on salt and set aside.
• In a medium pot over medium-low heat, melt butter. Add celery, garlic and parsley. Cover and cook for 3 minutes at medium-low. Add spinach and season well with pepper. Increase heat to medium, cover and cook 2 minutes. Add cream, cheese (Brie), hot sauce and 1 tablespoons bread crumbs. Mix and cook for 2 minutes; stir constantly. If more cream is needed, add some.
• Place oysters in their shell. Cover with spinach mix and sprinkle with remaining bread crumbs and Grana Padano. Cook under broil for 3-4 minutes.

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.