By Todd Barron @ FoodieCuisine.com
Oysters Rockefeller
The story reads that Oysters Rockefeller originates in a restaurant in New Orleans, Louisiana. Although the original recipe does not contain spinach, the version I came up with the other day does and tastes mighty fine. I really enjoyed it, as did my wife, and some friends we shared the results with.
Ingredients (Makes 12)
- 12 fresh shucked oysters on the half-shell
- 1 box frozen spinach
- 1 tablespoon flour
- 2 tablespoons butter
- 1 cup chicken broth
- 1 small yellow onion
- 1 cup Parmesan cheese
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Preparation
- Finely dice the onion
- Thaw the spinach
- Mix the onion, spinach, and cheese in a large bowl
- Add the cayenne, salt, and pepper to the mixture
The Roux
- Heat a sauce pan on high heat
- Add the butter
- Once the butter is melted, add the flour
- Stir constantly to keep the flour from burning for a few minutes
- Slowly add the chicken broth and continue to stir
- Stir for another three minutes
- Remove from the heat
- Mix roux in with the spinach mixture from the previous step
Putting it together
- Ensure each half-shell is clean of particles (shell from shucking for example)
- Place 1 tablespoon or more on each shell until the shell is full
- Sprinkle Parmesan cheese over the top of each shell
- Broil in an oven at 425 degrees Fahrenheit for 10 minutes, or until browned and bubbly
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