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OYSTERS ROCKEFELLER

OYSTERS ROCKEFELLER

I was working in a pub a few years back and the chef brought me an Oyster Rockefeller...and was sublime!! The best thing I have ever put in my mouth, EVER! I cannot stress this enough, it was amazing. Rich, briny, creamy, buttery, cheesy...just the most perfect bite you will ever have. Try these! My blender hollandaise makes it super easy.

Here's what you'll need

  • 12 fresh oysters
  • 1 cup cooked spinach (drained)
  • ¼ cup cream
  • 1 small shallot (finely minced)
  • 2 cloves garlic
  • ½ cup grated parmesan
  • 4 egg yolk (room temperature)
  • 1 oz warm water
  • Juice of 1/2 lemon
  • 3 1/2 sticks of whole butter
  • salt & pepper to taste
Here's how:
  1. shuck the oysters and keep the bottom part of the shell

  2. sautee the shallots and garlic over low heat in a bit of butter until translucent and cooked

  3. add the spinach and cream, simmer for 5 minutes or so or until thick and most of the liquid is gone


  4. BLENDER HOLLANDAISE

    Making this hollandaise is really easy and serves two generously. First, you need to heat the butter until hot and foamy (must be at least 80° to cook the yolks). Then, toss the egg yolks and water into the blender and whirl for 5 seconds or so. With the blender on, drizzle in the butter in a steady and quick stream. Quickly add the lemon juice, jalapeno puree and season really well. That's it! You're done...


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