Posts Tagged ‘Rockefeller’

Fellow is my dog, and he was by my side as I created this dish. I thought it was only fair to name it after him.

The original Oysters Rockefeller recipe is a closet guarded secret, created in 1899 at the famous New Orleans restaurant Antoine’s. Jules Alciatore, the son of founder Antoine Alciatore, developed the dish when they had a shortage of escargot, substituting locally available oysters. Antoine’s is still the only place in the world where you can be served the original Oysters Rockefeller recipe.

Search on line for Oysters Rockefeller, and you’ll find hundreds of recipes that claim to be the real thing. Most of them use spinach in the dish, which Antoine’s has said was not in the original recipe.

My version, Oysters Rock-a-Fellow, is a cheesier, gooier version than the original, which is heavy on the greens, but I think it’s one you will enjoy. I use larger, meatier oysters like Wellfleets from Cape Cod or local Rhode Island oysters, but use what you like.

24 oysters
1 bottle (12 oz.) beer (I like Sam Adams Boston lager)
5 black peppercorns
2 teaspoons salt
2 garlic cloves

Scrub the oysters under cold water to get them clean.

Place all the oysters in a large pot. Add the beer, peppercorns, salt, and garlic cloves, along with enough cold water to cover the oysters. Turn the heat on high and bring the pot to a boil.

The moment you reach a boil, turn the heat off and remove the oysters onto a plate to cool. You don’t want the oysters to open in the pot! Discard the liquid.

Once the oysters have cooled, remove the top shell off each one, carefully reserving the oyster liquor inside if you can, and arrange them on a lined baking sheet.

Pre-heat the oven to 425 degrees.

1/4 cup unsalted butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1/4 cup milk
salt and pepper
6 oz. mild cheddar cheese (the white one), grated
6 oz. mozzarella, grated
3 cups (tightly packed) fresh arugula, finely chopped
Fine bread crumbs

 

In a sauce pan, melt the butter and then add the onion and garlic. Cook until the onion is translucent.

Add the milk, season with salt and pepper, and then add the arugula a little at a time, letting it wilt before adding more. Use all the arugula.

Once all the arugula is in the saucepan, sprinkle the cheese in a bit at a time, letting it melt, until you’ve used all the cheese.

Spoon the cheese sauce carefully over each oyster on the baking sheet, just filling the shell. Top with a sprinkling of bread crumbs.

Bake in the 425-degree oven for 8 to 10 minutes, until golden and bubbly.