{"id":1687,"date":"2012-01-29T15:53:59","date_gmt":"2012-01-29T21:53:59","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1687"},"modified":"2012-02-01T07:53:42","modified_gmt":"2012-02-01T13:53:42","slug":"oysters-rockefeller-a-taste-of-louisiana","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/recipes\/oysters-rockefeller-a-taste-of-louisiana\/","title":{"rendered":"Oysters Rockefeller &#8211; A Taste of Louisiana"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<div id=\"attachment_1712\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/01\/Oysters-Rockefeller.png\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1712\" class=\"size-medium wp-image-1712\" title=\"Oysters Rockefeller\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/01\/Oysters-Rockefeller-300x225.png\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/01\/Oysters-Rockefeller-300x225.png 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/01\/Oysters-Rockefeller.png 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1712\" class=\"wp-caption-text\">Oysters Rockefeller<\/p><\/div>\n<p>The story reads that Oysters Rockefeller <a href=\"http:\/\/en.wikipedia.org\/wiki\/Oysters_Rockefeller\">originates in a restaurant<\/a> in New Orleans, Louisiana.\u00a0 Although the original recipe does not contain spinach, the version I came up with the other day does and tastes mighty fine.\u00a0 I really enjoyed it, as did my wife, and some friends we shared the results with.<\/p>\n<p><strong>Ingredients (Makes 12)<\/strong><\/p>\n<ul>\n<li>12 fresh shucked oysters on the half-shell<\/li>\n<li>1 box frozen spinach<\/li>\n<li>1 tablespoon flour<\/li>\n<li>2 tablespoons butter<\/li>\n<li>1\u00a0cup chicken broth<\/li>\n<li>1 small yellow onion<\/li>\n<li>1 cup Parmesan cheese<\/li>\n<li>1 teaspoon cayenne pepper<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<ul>\n<li>Finely\u00a0dice the onion<\/li>\n<li>Thaw the spinach<\/li>\n<li>Mix the onion, spinach, and cheese in a large bowl<\/li>\n<li>Add the cayenne, salt, and pepper to the mixture<\/li>\n<\/ul>\n<p><strong>The <a href=\"http:\/\/allrecipes.com\/howto\/making-roux\/\">Roux<\/a><\/strong><\/p>\n<ul>\n<li>Heat a sauce pan on high heat<\/li>\n<li>Add the butter<\/li>\n<li>Once the butter is melted, add the flour<\/li>\n<li>Stir constantly to keep the flour from burning for a few minutes<\/li>\n<li>Slowly add the chicken broth and continue to stir<\/li>\n<li>Stir for another three minutes<\/li>\n<li>Remove from the heat<\/li>\n<li>Mix roux in with the spinach mixture from the previous step<\/li>\n<\/ul>\n<p><strong>Putting it together<\/strong><\/p>\n<ul>\n<li>Ensure each half-shell is clean of particles (shell from shucking for example)<\/li>\n<li>Place 1 tablespoon or more on each shell until the shell is full<\/li>\n<li>Sprinkle Parmesan cheese over the top of each shell<\/li>\n<li>Broil in an oven at 425 degrees Fahrenheit for 10 minutes, or until browned and bubbly<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com The story reads that Oysters Rockefeller originates in a restaurant in New Orleans, Louisiana.\u00a0 Although the original recipe does not contain spinach, the version I came up with the other day does and tastes mighty fine.\u00a0 I really enjoyed it, as did my wife, and some friends we shared the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[350,449],"tags":[599,600,423,109,601],"class_list":["post-1687","post","type-post","status-publish","format-standard","hentry","category-recipes","category-seafood-2","tag-antoine","tag-john-d-rockefeller","tag-oysters","tag-recipe","tag-rockefeller"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1687"}],"version-history":[{"count":6,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1687\/revisions"}],"predecessor-version":[{"id":1773,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1687\/revisions\/1773"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1687"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}