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Oysters Rockefeller

Chef, Lenny Redé
Wine Pairings: Chardonnay

Pinot Noir

A California sparkling wine is an excellent pairing with these classic oysters

 

Savvy match: When it comes to a rich classic like oysters Rockefeller, reach for a sparkling wine to help balance the palate. The brininess of the oysters balances the acidity of the wine. Plus, these oysters have a velvety smooth texture which will dance nicely on your tongue with the bubbles from the sparkling wine. While French Champagne might tempt you, consider the excellent sparkling wines produced in the US. Sparkling wines have been among the California white wine offerings for many years, and small production Oregon wineries now produce bubbles from both Pinot Noir and Chardonnay. 

Oysters Rockefeller is easier than you think, so don’t be afraid to try these at home. With the help of a food processor, you can prep them ahead of time and pop them in the oven when your guests arrive. Named for John D. Rockefeller because of the richness and created during the turn of the last century at Antoine’s in New Orleans, they quickly became a staple in restaurants through the middle of the century. Antoine has never given out the recipe, and there are many variations; here is my interpretation of this classic. 

Ingredients

  • 12 oysters each
"The Poop:"
  • 2 tablespoons butter
  • 2 tablespoons scallion fine diced
  • 2 tablespoons chopped parsley
  • 2 teaspoons chopped tarragon
  • 2 tablespoons bread crumbs
  • 2 tablespoons vermouth
  • Tabasco
  • Salt
  • Rock salt

Steps

1.

For "The Poop:"

In large sauté pan melt butter and add remaining ingredients.

2.

Sauté until well combined, adjust seasoning.

3.

Puree topping in a food processor.

4.

Spread rock salt in a roasting pan.

5.

Divide the shucked oysters between the pans.

6.

Spoon “The Poop” evenly amongst the oysters.

7.

Set under broiler until toasty and brown, about 5 minutes.

8.

Serve.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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