Cheese And Oysters: The Perfect Rockefeller Pairing

Oysters Rockefeller is a decadent dish that was invented in the late 1800s at Antoine's Restaurant in New Orleans. The original recipe remains a closely guarded secret, but most versions feature oysters on the half-shell baked beneath a buttery green sauce. The dish was named after John D. Rockefeller, the richest man in the world at the time, due to its rich and indulgent flavour profile.

While there are many variations of the recipe, it typically includes a mix of greens such as spinach, pernod, and is topped with cheese and/or breadcrumbs. Common cheese varieties used in Oysters Rockefeller include Parmesan, Asiago, Romano, Gruyère, and Monterey Jack. The oysters are often baked in a bed of rock salt to keep them level and prevent them from tipping over during cooking.

Romano, Parmesan, or Asiago cheese

Romano, Parmesan, and Asiago are all Italian cheeses that are white and crumbly in appearance, and they are commonly used in Italian dishes. They can be used in Oysters Rockefeller, a rich and creamy blend of spinach, cheese, and bacon, loaded on top of a juicy, plump oyster, then roasted to perfection.

Romano is a class of hard and salty cheeses that are primarily used for grating. The most common variety is Pecorino Romano, a sheep's milk cheese that is typically aged for 8 months to 1 year. It is produced mainly in Sardinia, Italy, and has a sharper and saltier taste than Parmesan, making it excellent for grating on pasta, soups, and salads.

Parmesan, or Parmigiano-Reggiano, is a hard, white cheese originally produced in various Italian provinces, including Parma. It has a nutty, rich flavor that is delicious on pizza and pasta. The term "Parmesan" can be used for similar cheeses outside of the European Union, but within the EU, only cheese produced in specific Italian provinces can be called Parmigiano-Reggiano.

Asiago is a cow's milk cheese from the northeastern region of Italy. Fresh Asiago is semi-soft and mild-flavored, while aged Asiago is sharper in flavor and can be eaten alone or grated on pasta, pizza, or salad.

When used in Oysters Rockefeller, these cheeses can be combined with other ingredients such as spinach, butter, breadcrumbs, and seasonings to create a delicious and creamy sauce that complements the oysters. The oysters are then baked or broiled, resulting in a decadent and dressed-up appetizer.

Gruyère and Parmesan

Oysters Rockefeller is a rich and creamy Louisiana seafood appetizer. The original recipe was created in New Orleans in the late 1800s and named after John D. Rockefeller, the richest man of that time. The recipe remains a secret, but it is known to be a blend of greens, rich cheeses, and butter.

A blend of Gruyère and Parmesan is a great combination for Oysters Rockefeller. The saltiness of the Parmesan pairs well with the mild flavour of the oysters, while the Gruyère adds a creamy texture to the dish.

To make Oysters Rockefeller with Gruyère and Parmesan, you will need the following ingredients:

• Oysters: Look for fresh oysters with shells clamped tightly shut. Avoid oysters that are open as they may be dead. Fresh oysters should have a mild salty smell.
• Butter: Use a good quality butter as it will be one of the prominent flavours in the dish.
• Spinach: Fresh or frozen spinach can be used to attain the signature green colour of the sauce.
• Lemon: Use fresh lemon juice to brighten and balance the rich flavours. Lemon wedges can also be served on the side.
• Kosher salt: This type of salt has large crystals that hold the oysters securely without adding too much salty flavour.
• Other ingredients: Shallots, garlic, white wine, heavy whipping cream, bacon, and breadcrumbs.
• Make the sauce by sautéing the shallots and garlic in butter until tender. Add the spinach and cook until wilted. Remove from heat and stir in the cheese, lemon juice, and pepper.
• Prep the pans by spreading a layer of kosher salt in two ungreased baking pans. This will act as a bed for the oysters to keep them level.
• Shuck the oysters using an oyster knife. Work gently as oyster shells are slippery. Remove the flat half of the shell and reserve the oyster and its liquid in the bottom shell.
• Dress the oysters by lightly pressing them into the salt bed. Top each oyster with a generous amount of the spinach sauce.
• Bake the oysters uncovered at 450°F for about 6-8 minutes until they are plump.
• For an extra crispy topping, sprinkle breadcrumbs over the sauce before baking.
• To finish, place the oysters under the broiler for a minute or two to brown the cheese.
• Garnish with lemon zest and serve immediately with fresh lemon wedges.

Monterey Jack, Fontina, and Mozzarella

Oysters Rockefeller is a rich and creamy Louisiana seafood appetiser. The original recipe was created in New Orleans in the late 1800s and was considered so rich that it was named after the richest man of that time, J.D. Rockefeller. The oyster dish is typically topped with a blend of greens, rich cheeses, and butter.

While the original recipe remains a secret, you can use a blend of Monterey Jack, Fontina, and Mozzarella cheeses to create a decadent version of the classic. Here's a recipe for Oysters Rockefeller using these three cheeses:

Ingredients:

• 48 fresh, unopened oysters
• Seasoned salt to taste
• 1 clove garlic, crushed
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 8 oz Monterey Jack cheese, shredded
• 8 oz Fontina cheese, shredded
• 8 oz Mozzarella cheese, shredded
• 2 tsp salt, or to taste
• 1 tsp ground black pepper
• 2 tbsp fine breadcrumbs

Instructions:

• Clean the oysters and place them in a large stockpot. Pour in beer and enough water to cover the oysters. Add 2 cloves of garlic, peppercorns, and seasoned salt. Bring the mixture to a boil, then remove from heat, drain, and cool.
• Once the oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet.
• Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft.
• Reduce heat to low and stir in the spinach, Monterey Jack, Fontina, and Mozzarella cheeses. Cook until the cheese melts, stirring frequently.
• Stir in milk and season with salt and pepper.
• Spoon the sauce over each oyster, filling the shell. Sprinkle with breadcrumbs.
• Bake in the oven at 425 degrees Fahrenheit (220 degrees Celsius) until golden and bubbly, approximately 8 to 10 minutes.

Enjoy your delicious Oysters Rockefeller!

Pimento cheese

To make Oysters Rockefeller with pimento cheese, start by preparing the oysters and breadcrumbs as you would for the classic recipe. Then, add a spoonful of the pimento cheese to each oyster, top with breadcrumbs, and bake.

For a more decadent version, you can add extra cheese, such as Gruyère, Parmesan, or Asiago. You can also add bacon to the pimento cheese or breadcrumb mixture for a meaty umami flavour.

Parmesan and breadcrumbs

Oysters Rockefeller is a classic New Orleans appetizer that was created in the late 1800s at Antoine's Restaurant. The original recipe remains a secret to this day, but it is known to be a rich dish consisting of oysters topped with a blend of greens, cheese, and butter.

While there are many variations of the recipe, Parmesan and breadcrumbs are a popular combination for the topping. Here is a step-by-step guide on how to make Oysters Rockefeller with Parmesan and breadcrumbs:

Ingredients:

• Oysters: Look for fresh oysters with shells clamped tightly shut. Avoid any that are open, as they may be dead and should not be eaten. You will need 24 oysters for a group of 8 people, or 2-3 oysters per person if serving as an appetizer.
• Parmesan Cheese: Freshly grate the cheese for the best flavor and texture.
• Breadcrumbs: You can use plain or seasoned breadcrumbs. Panko breadcrumbs will add a nice crunch.
• Butter: Use good-quality butter as its flavor will be prominent in the dish.
• Spinach: Fresh or frozen spinach can be used. If using frozen spinach, make sure to thaw and drain it before cooking.
• Lemon: Use fresh lemon juice and wedges for optimal flavor.
• Kosher Salt: This type of salt is used to create a bed for the oysters, which helps keep them level during baking.
• Other Ingredients: You may also need onion, garlic, milk or cream, pepper, and white wine (optional).

Instructions:

• Prep the Oysters: Start by shucking the oysters, carefully prying open the shells with an oyster knife or a flat-head screwdriver. Loosen the oyster meat from the shell and place the oysters on a bed of kosher salt in a baking dish.
• Make the Sauce: In a skillet, saute onion and garlic in butter until tender. Add spinach and cook until wilted. Remove from heat and stir in lemon juice, cream or milk, pepper, and Parmesan cheese.
• Assemble: Spoon the spinach and cheese mixture on top of each oyster, filling the shell. Sprinkle breadcrumbs over the sauce.
• Bake: Place the oysters in a preheated oven at 400-450°F for about 10-15 minutes, or until the topping is golden brown and the oysters are plump.
• Serve: Oysters Rockefeller are best served immediately. Garnish with lemon wedges and enjoy!

Tips and Variations:

• You can add a splash of white wine to the sauce for extra flavor. Pour it into the pan after cooking the onions and let it reduce before adding the spinach.
• If you want a crunchier topping, you can mix the Parmesan cheese with the breadcrumbs before sprinkling them over the oysters.
• Oysters Rockefeller can be made ahead of time and stored in the refrigerator for up to two days. Reheat in a covered pan at 400°F for 6-8 minutes before serving.

Frequently asked questions