The reason I love food blogging is that I get pushed, shoved, and prodded to cook foods that I never cook and eat foods I never eat. Good foods. Five star foods. Cooked in my own kitchen. It starts with a suggestion or someone else’s recipe that gets me curious and lifts me far away from my comfort zone, my culture, and elevates my taste buds.

Oysters Rockefeller is just one of those classic dishes, created in 1899 in New Orleans where food is king, especially rich seafood taken to great heights with sauces, often full of cream, butter and secret ingredients. This is that dish that no one knows the original recipe for. But for over 100 years, chefs have tried to duplicate the taste and create a recipe.

In my  previous post of baked oysters  for the Five Star Foodie Makeover, I was asked to blog a recipe for sustainable seafood. To my surprise, farmed oysters topped the list for a seafood that is considered super green (good for you and good for the ocean). Because I have been eating a bit trimmer these days, I made a very slimmed down version.

But then, I tossed and turned thinking, how bad can a little cream and butter be? And, after reading several recipes, I got a general idea of what approach to take. Most recipes call for shallots, butter, cream, pernod, and spinach, but the original recipe probably used parsley not spinach and that is why I used both baby spinach and parsley in a 3-1 ratio.

I didn’t have pernod or sambuca, so I used a white wine and fennel pollen to get that licorice taste. It may seem a bit obsessive to do two oyster recipes in a row, but I was just dying to taste the richness of this recipe. And, please note oysters are a super green sustainable choice, meaning good for the ocean and super good for you!

Go here to learn how to shuck oysters.

This recipe for Oysters Rockefeller is for a white table cloth night, one where you pull out the stops and serve those memorable classic dishes of yesterday.

Tell me do you have a favorite “old classic” or retro dish that you have good memories of?

Shuck oysters. See previous post for tips. Remember when purchasing oysters, keep them cold in fridge until use, but buy them the same day you are going to eat them. Don’t take any oysters home that are open and don’t immediately close when tapped. Use a shucking knife and gloves. Once open, do not pour out liquor (the natural juice of oyster).

Once you can shuck oysters, you can make all kinds of yummy appetizers.

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Will the Real Oysters Rockefeller Stand Up?

The real oysters rockefeller, perfect for a fancy night.

Course Appetizer

Cuisine American

Author Angela Roberts

Ingredients

• Preparation: shucking knife towel, gloves, ice bath for spinach mixture
• 6-8 oysters scrubbed, beard removed, shucked on half shell (Shucking tips here).
• 2 shallots diced (about two tablespoons)
• 2 cloves garlic minced
• 1 tablespoon butter
• 3/4 cup pernod sambuca, anisette (or white wine)
• 1/3 cup cream
• 2 big handfuls fresh baby spinach leaves
• 1 big handful chopped parsley
• 1/3 cup pecorino cheese
• 3 sprigs fresh thyme or 1 teaspoon
• dash cayenne pepper

Instructions

• Preheat oven to 450 degrees.
• Prepare ice bath for spinach.
• Put butter in pan, add shallot and cook just until translucent.
• Add garlic, cook for a minute or two. Add liquor or wine.
• Add cream and cook until thick and bubbly.
• Add spinach, salt, cayenne pepper and fresh thyme. If you are using fresh baby spinach leaves, just barely cook. Add parsley at end.
• To maintain bright green color, immediately put in ice bath to cool.
• Shuck oysters. See previous post for tips. Remember when purchasing oysters, keep them cold in fridge until use, but buy them the same day you are going to eat them. Don’t take any oysters home that are open and don’t immediately close when tapped. Use a shucking knife. Once open, do not pour out liquor (the natural juice of oyster).
• Arrange oysters in baking pan. I used a cast iron pan with course kosher salt, so oysters would stay in place add a drop of hot sauce to oyster.
• Spoon spinach to cover oyster and top with parmigiano reggiano and some bread crumbs. Bake at 450 for 10 to 15 minutes. Serve with optional hot sauce, lemon wedges.

The post Will the Real Oysters Rockefeller Stand Up? appeared first on Spinach Tiger.

When making oysters, I immediately went to this website to refresh myself with the list. For those who are not sure what sustainable means, it’s quite simple.

Some seafood are over fished, and this upsets the oceanic atmosphere and eco system. This can happen when a fish such as orange roughy becomes very popular at market and because it has a long growth process. it has become over fished and its existence threatened, thus the oceanic atmosphere is affected. Seafood is considered sustainable when it does not harm the ocean. However, there is a list of seafood and fish that is considered “super green,” which means it’s not only good for the ocean, it’s super good for you.

What is Sustainable Seafood?

According to the Monterey Bay Aquarium Seafood Watch, the super green list includes seafood that meets the following three criteria:

• Low Levels of contaminants
• The daily minimum of omega 3s
• Classified as a Seafood Watch “Best Choice”

The seafoods that met these criteria included, fresh water coho salmon farmed in tank systems from the U.S., farmed oysters, wild-caught Pacific sardines and wild caught salmon from Alaska.

I eat a lot of salmon, but, the super green seafood that caught my eye was farmed oysters. The only oysters I’ve ever really liked are Oysters Rockefeller. The original recipe is still a secret and probably made with parsley and chervil, but the imitations found in many fine restaurants typically use spinach, perod or sambuca, heavy cream and cheese. Oysters Rockefeller was created in New Orleans over a hundred years ago and was named Rockefeller, after one of the wealthiest men of the day, because it was so rich.

I have been eating food with extra fitness in mind this year, so this is not Oysters Rockefeller. It is inspired by the dish, but much more fitting to my life style at least for now. I do intend to bring you the full-fat version one day in the future.

I put the oysters on a bed of salt in a cast iron pan to bake.

How to Store Oysters

Don’t plan on keeping oysters longer than the day you purchase them or use within 24 hours. Take them home on ice. Scrub them clean (remove beard) under cold water. Store them back in fridge with with cupped side on bottom, flat side on top. You can stack them, and place a damp towel over them. Don’t put them in bucket of water. This will kill them. You need your oysters to stay alive until you cook them.

How to Shuck Oysters

Many people shy away from oysters because shucking seems daunting. But, after I watched this video here, I can now say I am a shucking pro and if you follow this method, it’s as simple as 1-2-3. Since then, I went to an oyster class and they gave us a cool shucking tool, and made us shuck our own.

After cleaning shells, put back in fridge for an hour so oysters rest. Otherwise they will be very tense and shucking will be difficult.

1. Wear gloves (I use garden gloves) and use a shucking knife.
2. Roll up a towel so the oyster can lay against it in a near vertical position with hinge at top.
3. While holding the side of oyster opposite the hinge, insert knife into hinge and simply pry open. The idea is to unhinge, not to slide the knife around the oyster.

I was able to shuck six oysters in about a minute with no chance of cutting myself. That was half the battle to making this easy, nutrition filled, spinach tiger “fitter” version of baked oysters.

Get the Oysters Rockefeller Recipe here

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Green Choice Sustainable Seafood: Baked Oysters, Not Quite Rockefeller and Super Easy Shucking!

Baked Oysters with Spinach and bread crumbs

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Total Time 22 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 6 oysters scrubbed under cold water, beard removed
• olive oil enough to cover pan
• 1 teaspoon unsalted butter
• 2 shallot diced (about two tablespoons)
• 1/4 cup white wine
• fresh thyme
• lemon juice
• 2 handfuls of fresh baby spinach leaves or 1 cup spinach
• panko breadcrumbs enough to cover each oyster
• hot sauce to taste

Instructions

• Put olive oil in pan, add shallot and cook just until translucent.
• Add wine, lemon juice.
• Add spinach, salt and pepper and fresh thyme. If you are using fresh baby spinach leaves, just barely cook. OPTIONALLY, you might want to add some hot sauce to mixture now To maintain bright green color, put in ice bath to cool.
• Shuck oysters. Remember when purchasing oysters, keep them cold in fridge until use, but buy them the same day you are going to eat them. Don’t take any oysters home that are open and don’t immediately close when tapped. Use a shucking knife. Once open, do not pour out liquor (the natural juice of oyster).
• Arrange oysters in baking pan.
• I used a cast iron pan with course kosher salt, so oysters would stay in place Add a drop of hot sauce to oyster.
• Spoon spinach (abut 1 tablespoon) to cover oyster and top with bread crumbs. Bake in hot oven at 450 for 4 to 6 minutes.
• Broil for 1 to 2 minutes.
• Serve with optional hot sauce.

The post Baked Oysters Spinach and Panko Breadcrumbs, and How to Shuck Oysters appeared first on Spinach Tiger.