Working late on New Year’s Eve is not something that we want to make a habit of…. But, this year, it just happened. Getting home at 6:00 – looking at my husband (who looked as tired as I knew I was!)
I knew we needed to crank it up and do something to say goodbye to 2014 and welcome in a New Year…. Even if we were going to watch the ball drop – in our pajamas – and in front of the TV! We were going to do it in style….!!
So, grabbing my purse (and my husband) off we went to Rouses to look for something “decadent and delicious” to cook up along with a special bottle of the bubbly!
First thought was – Lobster – boiled, broiled or stuffed…. Didn’t matter! Lobster and champagne… How much better could it get, right? Well, obviously we weren’t the only ones looking for lobster… The tank was empty!
Quick second thought – Oysters Rockefeller! Yes, now it was Oysters and Champagne! And since it IS oyster season AND we both love oysters – perfect option….
This is my long time (from combining a lot of different sources!) recipe for Oysters Rockefeller….
1quart fresh oysters
2 packs of frozen chopped spinach
(Defrost and squeeze all water out)
1/2 stick of butter
2 Tbsp flour
2 cups half and half cream
8 oz Pepper Jack cheese ( grated)
1 tube anchovy paste
Juice of 1/2 lemon
1/4 cup chopped green onions
2 cloves of garlic – minced
1/4 cup Pernod Liqueur
1/2 cup grated Parmesan Cheese
2 tsp Worcestershire Sauce
Salt – to taste
Black pepper – to taste
Cayenne pepper – to taste
Unseasoned breadcrumbs
Place oysters in colander to drain
Melt butter on medium heat
Add flour, blending well
Slowly add half and half cream
Cook, stirring continuously until sauce starts to bubble
and thickens slightly
Add pepper jack cheese
Stir until completely blended and melted
Add spinach, anchovy paste, lemon juice, green onions, Parmesan cheese and Worcestershire Sauce
Blend all into the sauce and heat until bubbling
Add Pernod Liqueur and bring back to a simmer, stirring often,
for 10 minutes
Season with salt and pepper to taste
Place drained oysters either on oyster plates ( that can be placed in oven) or in a casserole dish.
Top with Rockefeller Sauce
Sprinkle generously with breadcrumbs
Place in 400 degree oven until bubbly
Turn broiler on and cook until the top is lightly browned…. ( watch closely!)
Now, if you are lucky enough to have freshly shucked oysters AND a grill going….. This topping is fabulous put over an oyster on a half shell and grilled until bubbly! The smoked flavor is the best….
This recipe has been a hit for family and friends for years… Decadent for New Year’s Eve – or any time…Happy Days!!!!
