OYSTERS ROCKEFELLER – January 10 – National Oysters Rockefeller Day

Serves 4

[ingredients title=”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

[/ingredients]

[directions title=”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.

[/directions]

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #OystersRockefeller, #NationalOystersRockefellerDay

[box style=”rounded”]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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