(July 22, 2022) Summer is in full swing and company is on the way.
Entertaining can be pricy, but a few adjustments enable a host to offer an elegant menu at an affordable budget.
Oysters Rockefeller are delectable and a great way to start off one’s festivities. But before we can continue, one must know how to open live oysters.
This process can be intimidating, but in actuality – it’s quite simple.
First and foremost, scrub the oysters with a vegetable brush and rinse thoroughly in cold water.
Fold a thick cloth into a square. Place the cloth on the counter and position the oyster, cup-side down, into the cloth, exposing only the hinge.
Hold the oyster firmly within the cloth so it does not move. Insert the oyster knife or screwdriver into the hinge of the oyster, with a slight twisting motion, like turning a key.
The shells will start to release from each other, which allows you to pry open the top shell.
Locate the adductor muscle, on the bottom shell, and insert the blade of the knife under the muscle. This releases the oyster from the shell. Clean any grit out of the oyster and set aside.
In order to make the filling, a well-seasoned chef should dip into the past for further knowledge.
Antoine’s Restaurant, a French-Creole establishment, opened in New Orleans in 1840. Antoine Alciatore, the original owner, made a dish of snails and watercress called Snails Bourgignon.
In 1874, Antoine became ill and took a leave of absence. Eventually, Jules Alciatore took over the business.
At this particular time, the popularity of snails subsided and there was also a shortage of snails. Jules decided to use local oysters and adapted the snail recipe to coincide with Gulf oysters.
This was a bold move because oysters were rarely cooked during this period of time. The dish was given the name Rockefeller because the ingredients produced a very rich appetizer and Jules wanted the name to signify “the richest in the world.”
Many recipes suggest using frozen spinach because of the convenience and cost. Frozen spinach cannot compare to the taste of fresh spinach and should be avoided.
Remember, spinach is a major component of Oysters Rockefeller and the flavor profile will be compromised.
Gruyere, Romano and Parmigiano Reggiano cheese are popular choices for the spinach mixture.
Gruyere adds a creamy texture, whereas Romano has more flavor. Parmigiano Reggiano melts beautifully and tastes great. The choice is personal preference.
Pernod is an anise-flavored liquor that is classically paired with Oysters Rockefeller. The liquorish essence pairs wonderfully with the seafood and spinach filling, but this step is optional.
The Eastern Shore is known for its seafood. Collard greens and hot sauce are also a favorite with locals.
The following Oyster Rockefeller recipe replaces the spinach with collard greens. A touch of hot sauce is added to enhance the overall flavor.
If one is a fan of oysters, you will love this twist on a French classic.
If you do not have a lot of experience shucking oysters, I highly recommend the Shucker Paddy Oyster Knife. This shucker knife was designed by Patrick McMurray, a Guinness World Record holder of shucking oysters. It can be purchased online for $19.95 and is well worth the money.
1 pound of fresh collard greens, veins removed and finely chopped
24 live oysters in the shell
¼ cup unseasoned panko bread crumbs
a few dashes of favorite hot sauce
1. Using a vegetable brush, scrub the live oysters and rinse in cold water.
2. Carefully open the oysters and using an oyster knife, cut under the oyster, releasing it from the shell.
Place the open oysters on a sheet pan that contains ice cream salt. The very coarse salt helps secure the oysters so they do not tip over and lose the coveted natural juices. Refrigerate until needed.
3. Wash collard greens in cold water and place in a mesh strainer so the greens can drain thoroughly.
4. In a medium sauté pan, cook greens in chicken stock until the leaves are tender.
Remove cooked greens and place in a mesh strainer, so they can again drain thoroughly.
5. In the same sauté pan, melt the butter. Add shallots and garlic and sauté until vegetables become translucent.
6. If you want to add Pernod, now is the time to add the liquor to the pan.
7. Add the lemon juice, heavy cream, Parmigiano Reggiano cheese, salt, hot sauce and collard greens. Bring to a boil and reduce the heat.
Allow the mixture to continue cooking until the cream has reduced by half.
8. Place the finished mixture into the refrigerator. Allow the collard greens mixture to completely cool and solidify.
9. Place one tablespoon of the collard green mixture on top of each oyster.
10. Top each finished oyster with panko bread crumbs.
11. Place the oysters on a sheet pan that contains the ice cream salt, and bake in a 375-degree oven for 15 to 20 minutes or until the topping is golden brown.
Secret Ingredient – Luck. “Luck is believing you’re lucky.”
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A few clouds. Low 74F. Winds SW at 5 to 10 mph.
A few clouds. Low 74F. Winds SW at 5 to 10 mph.
Partly cloudy skies. High 88F. Winds SW at 5 to 10 mph.
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