This recipe comes from my friend Jimmy, on the Eastern Shore. It bears little resemblance to the original Oysters Rockefeller, created in the late nineteenth century by Antoine's restaurant in New Orleans. Still, it's not a bad substitute and it's much easier to prepare.
JIMMY'S EASY OYSTERS ROCKEFELLER
Start by shucking four to six oysters per person, retaining one side of the shell for serving. Cut the oyster underneath to free it from the shell. On top of the oyster, still in the one side of the oyster retained, place a dab of chopped fresh spinach, a small slice of very sharp Cheddar cheese, a small piece of cooked bacon and a dash of hot sauce, like Tabasco. Heat the oysters under the broiler for about 10 minutes.
If you have rock salt, it's nice to serve these with the shells nestled in the salt. This helps to keep them from tipping over and makes a nice presentation.
To Do Ahead: the oysters can be shucked ahead and kept in a covered broiler pan in the refrigerator for part of a day. Make the rest of the preparations just before serving.
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