There's much debate over how many of America's greatest recipes got their name, but that's not an issue with Oysters Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation's name pretty much wrote itself. Serve with a squeeze of fresh lemon over the top.
This was excellent. The first time I made this I was able to get fresh oysters here on the gulf coast. Couldn't find Pernod so went with an anise flavored liquor. Second time couldn't find fresh oysters so used a quart of shucked. Made the butter mixture the same and improvised. Toasted some homemade french bread using EVOO since plenty of butter in the mix. Then I took medium sized ramekins and placed like 4-5 oysters in those using a little bit of the oyster liquor then topped with the butter mixture. Cooked them at the same temperature for same amount of time. Gave everyone their own ramekin and slices of toasted french bread, just spoon on top of the bread and wow, it is also awesome. Next time I am thinking that I might try doing them in the same way you make creme broulee or flan, putting the ramekins in boiling water in the oven so it is more poaching I guess. Will let y'all know how that turns out. Thanks as always Chef John. Read More
I have never seen oysters Rockefeller look like this...ever! I have been to many New Orleans restaurants, and not once did they present me with a dish that looked like this.
Loose the 'green' stuff like tarragon, and other green tidbits, and cover with spinach. Yes, spinach, the frozen kind that you squeeze out before applying. Voila!
Bake at 350 degrees until bubbly on top and you have a world famous dish. Read More
This was excellent. The first time I made this I was able to get fresh oysters here on the gulf coast. Couldn't find Pernod so went with an anise flavored liquor. Second time couldn't find fresh oysters so used a quart of shucked. Made the butter mixture the same and improvised. Toasted some homemade french bread using EVOO since plenty of butter in the mix. Then I took medium sized ramekins and placed like 4-5 oysters in those using a little bit of the oyster liquor then topped with the butter mixture. Cooked them at the same temperature for same amount of time. Gave everyone their own ramekin and slices of toasted french bread, just spoon on top of the bread and wow, it is also awesome. Next time I am thinking that I might try doing them in the same way you make creme broulee or flan, putting the ramekins in boiling water in the oven so it is more poaching I guess. Will let y'all know how that turns out. Thanks as always Chef John. Read More
I have never seen oysters Rockefeller look like this...ever! I have been to many New Orleans restaurants, and not once did they present me with a dish that looked like this.
Loose the 'green' stuff like tarragon, and other green tidbits, and cover with spinach. Yes, spinach, the frozen kind that you squeeze out before applying. Voila!
Bake at 350 degrees until bubbly on top and you have a world famous dish. Read More
Very nice flavor! I watched the video first and it was most helpful. I used 24 oysters and ran out of the beautiful topping. Next time I make this I must remember to adjust the amount for the topping--it is so good! Read More
These are really really really good. I did make a few changes since I was looking to make something with oysters using ingredients I already had on hand. I substituted spinach for the watercress and a dry white wine for the anise flavored liquor. I also pre-cooked the oysters by putting them on a grill until the popped open. I then put the topping on top added a bit of mozzarella cheese on top and broiled them for until the cheese was lightly browned. Read More
If Chef John puts it up you can be guaranteed that it will be delightfully delicious. This may also be yet another five star plate. Just not for me. Like the reviewer below, I have also had this in a number of regions and was disappointed with the outcome. Not saying it was not good. Just not what was expected. Still a big Chef John fan. Much love man! Read More
Chef John is GREAT and this recipe is the BEST!! I made this for my friend and I for Christmas appetizers and we decided that NEXT time, we will hold off the Rib Roast and just eat more Oysters Rockefeller!!!
This recipe brings out the flavor of the Oysters. Most other recipes you taste bacon & cheese and other junk more than the oysters.
I was able to find the watercress and it is so much BETTER than spinach!! Substituted Jagermeister for the Pernod on the recommendation of my local Adult Beverage Shop Owner, because Pernod is expensive and you only need 2 tablespoons. It worked wonderfully!! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was excellent. The first time I made this I was able to get fresh oysters here on the gulf coast. Couldn't find Pernod so went with an anise flavored liquor. Second time couldn't find fresh oysters so used a quart of shucked. Made the butter mixture the same and improvised. Toasted some homemade french bread using EVOO since plenty of butter in the mix. Then I took medium sized ramekins and placed like 4-5 oysters in those using a little bit of the oyster liquor then topped with the butter mixture. Cooked them at the same temperature for same amount of time. Gave everyone their own ramekin and slices of toasted french bread, just spoon on top of the bread and wow, it is also awesome. Next time I am thinking that I might try doing them in the same way you make creme broulee or flan, putting the ramekins in boiling water in the oven so it is more poaching I guess. Will let y'all know how that turns out. Thanks as always Chef John.
I have never seen oysters Rockefeller look like this...ever! I have been to many New Orleans restaurants, and not once did they present me with a dish that looked like this.
Loose the 'green' stuff like tarragon, and other green tidbits, and cover with spinach. Yes, spinach, the frozen kind that you squeeze out before applying. Voila!
Bake at 350 degrees until bubbly on top and you have a world famous dish.
Very nice flavor! I watched the video first and it was most helpful. I used 24 oysters and ran out of the beautiful topping. Next time I make this I must remember to adjust the amount for the topping--it is so good!
These are really really really good. I did make a few changes since I was looking to make something with oysters using ingredients I already had on hand. I substituted spinach for the watercress and a dry white wine for the anise flavored liquor. I also pre-cooked the oysters by putting them on a grill until the popped open. I then put the topping on top added a bit of mozzarella cheese on top and broiled them for until the cheese was lightly browned.
If Chef John puts it up you can be guaranteed that it will be delightfully delicious. This may also be yet another five star plate. Just not for me. Like the reviewer below, I have also had this in a number of regions and was disappointed with the outcome. Not saying it was not good. Just not what was expected. Still a big Chef John fan. Much love man!
Chef John is GREAT and this recipe is the BEST!! I made this for my friend and I for Christmas appetizers and we decided that NEXT time, we will hold off the Rib Roast and just eat more Oysters Rockefeller!!!
This recipe brings out the flavor of the Oysters. Most other recipes you taste bacon & cheese and other junk more than the oysters.
I was able to find the watercress and it is so much BETTER than spinach!! Substituted Jagermeister for the Pernod on the recommendation of my local Adult Beverage Shop Owner, because Pernod is expensive and you only need 2 tablespoons. It worked wonderfully!!
