OYSTERS ROCKEFELLER – January 10 – National Oysters Rockefeller Day

Serves 4

Ingredients

  • 24 fresh oysters in the shell, washed
  • 1 stick of butter
  • 1 medium yellow onion, diced
  • 1 garlic clove, minced
  • 2 cups fresh spinach
  • ¼ cup plus ¼ cup panko breadcrumbs
  • ¼ cup grated parmesan cheese
  • 1 tablespoon Pernod
  • ⅛ teaspoon pepper
  • 2 pounds kosher salt

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Shuck the oysters.  Set the bottom shell aside.
  3. In a large skillet, over medium heat, add the butter.  When the butter is melted add the onion.  Cook until the onion starts to be translucent, about 5-8 minutes.  Add the garlic and cook for 1 more minute.  Add the spinach and cook until it is wilted.  Remove from the heat and add ¼ cup bread crumbs, parmesan cheese, Pernod, and pepper.
  4. Spread the salt into 2 ungreased 9X13 inch pans.  Press the oysters in half shells into the salt then divide the onion mixture, about 1 tablespoon each.  Sprinkle with the remaining ¼ cup breadcrumbs.
  5. Bake uncovered for 6-8 minutes until the oysters are plump.

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #OystersRockefeller, #NationalOystersRockefellerDay
Tomorrow is National Milk Day.  The ingredent’s needed are listed below:

Filling

  • 3 tablespoons olive oil
  • Meat from ½ rotisserie chicken
  • 4 slices bacon
  • 2 tablespoons water
  • 1 tablespoon butter
  • ½ yellow onion, diced
  • ½ red bell pepper, seeded and diced
  • 1 clove garlic, minced
  • 1 cup creamed corn
  • ½ cup black olives, drained and chopped
  • ½ cup salsa
  • 1 tablespoon flour
  • 1 ½ cups chicken broth
  • 1/2 cup milk
  • 1 cup shredded sharp cheddar cheese
  • ¼-⅓ cup chopped cilantro.

Cornbread Crust

  • 1 ½ cups milk
  • ½ cup butter
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 cup whole kernel corn
  • 1 cup cornmeal
  • 1 cup shredded sharp cheddar cheese
  • 3 eggs slightly beaten

Enchilada Sauce

  • 2 tablespoons flour
  • 1-2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cups chicken stalk
  • 1 15 ounce can of tomato sauce
  • 2 tablespoons tomato paste
  • ½ teaspoon dried lemon peel or ¼ teaspoon lemon zest

Serve

  • Cilantro
 

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