Catch Me If You Can"
Oysters Rockefeller from Claud Mann
Step back in time and experience New Orleans cuisine at its finest. Join Claud and the gang as they titillate your mind and tantalize your taste buds with Chef Michael Regua from Antoine's restaurant. Will Claud ever get his hands on Jules Alciatore's secret family recipe for "Oysters Rockefeller?" You'll have to tune in and find out.
Recipe from Executive Chef Michael Regua of Antoine's Restaurant. Visit www.antoines.com for more information on the restaurant.
Music provided by the Rebirth Brass Band. Visit www.rebirthbrassband.com for more information on the band.
- 1 stick butter
- 1/4 cup minced fresh spinach leaves
- 1/4 cup minced green onion
- 1 tablespoon minced tarragon
- 2 tablespoons minced Italian parsley
- 2 tablespoons minced celery leaves
- 1/2-cup plain bread crumbs (For more information on bread crumbs, visit http://whatscookingamerica.net/Bread/BreadCrumbs.htm)
- 1 teaspoon Pernod, Herbsaint or absinthe
- Salt and fresh ground pepper to taste
- Tabasco Sauce to taste
- Rock Salt, as needed
- 36 freshest possible small oysters (For information on how to shuck oysters, visit http://whatscookingamerica.net/Seafood/ShuckingOysters.htm) on the half shell, oyster liquor (juices) reserved
- Lemon wedges
1. Combine first 10 ingredients in the work bowl of a food processor and process until smooth. (Alternately you may use a mortar and pestle).
2. Cover a baking sheet with rock salt and push the oysters into the salt (to stay level and avoid tipping over).
3. Moisten each oyster with oyster liquor and then top each oyster with a teaspoon of the butter mixture.
4. Preheat broiler with the rack in the upper third of the oven. Broil for 5 minutes until brown and bubbling. Donít let them dry out.