Cheese And Oysters: The Perfect Rockefeller Pairing

Oysters Rockefeller is a rich and creamy Louisiana appetizer that is typically topped with a blend of greens, cheese, and butter. The original recipe remains a secret, but it is believed to have been created in New Orleans in the late 1800s and named after John D. Rockefeller, the richest man of that time. While there are many variations of the dish, it usually consists of oysters on the half shell that are topped with a combination of spinach, butter, breadcrumbs, and seasonings. The type of cheese used can vary, with some recipes calling for Parmesan, Asiago, Romano, Fontina, Mozzarella, Monterey Jack, or a mix of these cheeses.

Romano, Parmesan, or Asiago cheese

Oysters Rockefeller is a Louisiana-style appetiser that is rich and creamy, typically consisting of oysters on the half shell topped with a blend of greens, rich cheeses, and butter. The original recipe is a closely guarded secret, but it is believed to have been invented in New Orleans in the late 1800s and named after John D. Rockefeller, the richest man of that time.

While there are many variations of Oysters Rockefeller, Romano, Parmesan, and Asiago cheese are all excellent choices for this dish. Here is a recipe for Oysters Rockefeller using a combination of these cheeses:

Ingredients:

• 24 medium oysters, live in shell
• 1/2 tablespoon extra virgin olive oil
• 2 shallots, finely minced
• 9 ounces fresh baby spinach
• 2 ounces 1/3 less fat cream cheese
• 3 tablespoons half & half cream
• 3 tablespoons grated Pecorino Romano
• 1/4 cup plain or gluten-free panko crumbs
• Rock salt for serving (optional)

Instructions:

• If shucking the oysters yourself, rinse and clean them first. With gloved hands, carefully open the oysters using an oyster knife to cut and release the oyster from the shell. Place the open oysters on a sheet pan and refrigerate until needed.
• In a large skillet, heat olive oil over medium heat and sauté the shallots until tender.
• Add the spinach to the skillet, season with a pinch of salt and pepper, and cook until wilted.
• Add the cream cheese, half & half, and Pecorino cheese to the skillet and mix until the cream cheese is melted and the mixture resembles creamed spinach. Refrigerate until completely cool.
• Preheat the oven to broil on high, with the rack 6 inches from the heating element.
• Place a tablespoon of the spinach mixture on each oyster and top with a sprinkle of panko breadcrumbs.
• Broil for 5-7 minutes or until golden brown.
• Serve immediately, with rock salt and lemon wedges on the side if desired.

Notes:

• Oysters Rockefeller is best enjoyed fresh, but it can be made up to two days in advance and stored in the refrigerator.
• Leftovers can be stored in the refrigerator for up to two days or frozen for up to two months.
• When reheating, place the oysters in a covered pan and bake at 400°F for 6-8 minutes or until hot.
• If using frozen spinach, ensure it is well-drained before adding to the recipe.

Spinach or watercress

Oysters Rockefeller is a Louisiana appetizer that was first created in New Orleans in the late 1800s. It is named after John D. Rockefeller, the richest man at the time, due to its rich sauce. The original recipe is a closely guarded secret, but it is believed to include oysters on the half shell topped with a blend of greens, rich cheeses, and butter.

While there are many variations of Oysters Rockefeller, the classic version uses spinach, butter, breadcrumbs, and seasonings. However, it is important to note that the original recipe was said to have used watercress instead of spinach. The spinach or watercress is typically cooked until wilted and then mixed with other ingredients such as butter, cheese, and seasonings to create a creamy sauce. This sauce is then spooned onto the oysters before baking or broiling.

When preparing Oysters Rockefeller, it is crucial to start with fresh, shucked oysters. The oysters are then gently cooked in a pan with some olive oil before being placed back on the half shell. The spinach or watercress sauce is then added, followed by toppings such as cheese and breadcrumbs. The oysters are then baked or broiled until the toppings are golden brown.

The finished Oysters Rockefeller can be garnished with lemon zest and served with fresh lemon wedges on the side. This dish is best enjoyed immediately after cooking, but it can also be made ahead of time and stored in the refrigerator for up to two days.

Fresh or frozen oysters

Oysters Rockefeller is a rich and creamy Louisiana seafood appetizer that is typically topped with a blend of greens, cheese, and butter. The dish was invented in 1889 at Antoine's Restaurant in New Orleans and was named after John D. Rockefeller, the richest man in the world at the time.

When making Oysters Rockefeller, you may use fresh or frozen oysters. If buying fresh, look for oysters with shells clamped tightly shut. Fresh oysters should smell mildly salty and should be stored on a bed of ice in the refrigerator, lightly covered with a damp towel. Sealing oysters tightly will suffocate them. If using frozen oysters, note that they should not be refrozen once defrosted.

To shuck the oysters, use an oyster knife or a flat-head screwdriver. Hold the oyster flat in your hand and insert the tip of the knife or screwdriver into the hinge at the back of the oyster. Gently twist the edge of the knife or rotate the handle to pry it open. Cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell.

Once the oysters are shucked, they can be prepared according to your favorite Oysters Rockefeller recipe. The classic recipe includes a buttery green sauce made with butter, spinach or another green, lemon, and cheese. Common cheese options include Romano, Parmesan, Asiago, fontina, mozzarella, Gruyère, and Monterey Jack. The oysters are then baked or broiled until cooked through.

Breadcrumbs or breadcrumb substitutes

Oysters Rockefeller is a rich and creamy Louisiana appetizer that involves loading a blend of spinach, cheese, and bacon onto a juicy, plump oyster before roasting it to perfection. The classic recipe was invented in 1889 at Antoine's Restaurant in New Orleans and named after John D. Rockefeller, the world's richest man at the time.

While the original recipe remains a closely guarded secret, most versions feature oysters on the half-shell baked beneath a buttery green sauce. Some variations include adding a crunchy cap of breadcrumbs over the oysters. Here are some options for breadcrumbs and breadcrumb substitutes that can be used in Oysters Rockefeller:

Breadcrumbs:

• Panko Breadcrumbs: Panko is a type of Japanese breadcrumb that is light and flaky and can add a crispy texture to the dish.
• Regular Breadcrumbs: These can be made from stale bread or purchased pre-made. They are versatile and can be used as a binding agent or a crispy topping.

Breadcrumb Substitutes:

• Oats: Oats are a great gluten-free option for binding ingredients in meatballs or meatloaf. However, they may not add much flavor, so additional seasoning may be needed.
• Potato Chips: Crushed potato chips can add a crunchy, salty, and gluten-free coating to oysters. They can also be used as a binding agent, but may add too much grease.
• Nuts: Crushed almonds, pecans, walnuts, or cashews can add extra flavor, texture, and nutrients to the dish. They can be used as a coating or binding agent and are a good gluten-free option.
• Seeds: Crushed seeds like sesame, sunflower, chia, or flax seeds add mild flavor and great texture. They can be used as a coating or binding agent.
• Pretzels: Pretzels have a nice crunch and salty flavor, making them a perfect substitute. They can be processed into coarse crumbs and used as a coating or binding agent.
• Cornflakes: Sugar-free cornflakes can be crushed to make a delicate and ultra-crisp coating for the oysters. They work well for fried chicken and are a gluten-free option.
• Crackers: Saltines, Ritz, or Club crackers can add a buttery and salty flavor to the dish. They are great as a crispy coating or binding agent.
• Croutons: Croutons are essentially large breadcrumbs and can be processed into fine crumbs. They often have built-in flavor and can be used as a binding agent or crispy topping.
• Stuffing Mix: Stuffing mix is like seasoned breadcrumbs and can be used in most applications. Use the finer crumbs for binding and the larger chunks for coating or topping.
• Parmesan Cheese: Grated or shredded parmesan cheese can be used as a coating for chicken or topping for baked pasta dishes. However, it won't work well as a binder.

Broiling or baking

The oysters should be topped with a creamy, spinach-based sauce. This sauce is typically made with a combination of butter, cheese, and breadcrumbs, and seasoned with salt and pepper. The sauce may also include onions, garlic, lemon juice, and cream. The type of cheese used can vary, but common options include Parmesan, Asiago, Romano, Fontina, Mozzarella, Gruyère, and Monterey Jack. The breadcrumbs used are often panko, as they get crispier than regular breadcrumbs.

Once the oysters have been topped with the sauce, they are ready to be broiled or baked. Broiling will brown the cheese and breadcrumbs, creating a golden, crispy topping. Baking will also cook the oysters through, but may not create the same level of browning. The ideal cooking temperature and time will depend on the recipe used, but baking at 375°F for 15-20 minutes or broiling for 5-10 minutes are common instructions.

Oysters Rockefeller is a dish best served immediately after cooking. However, it can be made ahead of time and stored in the refrigerator for up to two days before cooking and serving.

Frequently asked questions