6 of April 2019
The American Culinary is really a mix of international cooking, with influences of Italian, Chinese, German, French, Polish, Mexican, African ...
And even though America is the kingdom of calories and fast food, there arose a refined, delicious dishes that have become classics of international cuisine. Just a few words about them, the more that can be a great addition to the traditional menu ...
OYSTERS ROCKEFELLER !?
The tastiest oysters eaten in Oregon, where the absolute accident hit a breeding haven ... They were delicious, marinated by the owners of a small shop on the edge of the cove ... We could not do inventory, because fierce heat, and we were going to the rain forests of Washington state . Only the shells and the memory of the taste are left ...
In the first half of the nineteenth century, the French (and thus prosperous) parts of New Orleans (Louisiana) opened its doors Antoine's restaurant (the owner Antoine Alciatore), the oldest family restaurant in the country. Served specialty cuisine - snails Bourguignon. But ... as it happens in life, providers have not kept deadlines, the demand for snails to decline, so the restaurant was preparing a revolution! Half a century later the restaurant was taken over by the son of the owner, Julie Alciatore. He is the author of the provision of international culinary classics - Oysters Rockefeller.
What about the name?
Legend has it that when consumers exquisite dinner at how they tasted oysters, said: wonderful and rich as Rockefeller! Name oysters remained until today and will be for the next years ...
A recipe? The first, truest, remains a mystery. All others are very similar, but ... However, this small "but" does not interfere with enjoying a delicious dish ...
Oysters Rockefeller are usually served as an appetizer during the branch (late breakfast, early lunch) on Sunday, but before 12 at noon. Most often with fresh, crispy white bread and sparkling wine. For years, controversy continues about the young spinach toasted on the surface of oysters; in my humble opinion, with or without spinach taste great!
Oysters are an amazing ingredient. There’s nothing quite like a fresh, raw oyster with just a touch of mignonette, cocktail sauce or fresh lemon juice. Oysters have a luscious briny flavor and they boast numerous health benefits. They’re low in fat and calories, a lean source of protein and heart- and brain-boosting omega-3 fatty acids and they have more zinc per serving than any other food. However, the appearance and texture of a raw oyster can be a bit intimidating to a first timer, so it might be easier to start with one of these cooked oyster dishes. These recipes are delicious, easy to make at home and sure to please oyster beginners and connoisseurs alike.
Classic Oysters Rockefeller
4 shucked oysters (on half shell)
2 ounces Rockefeller mix (recipe below)
1 tablespoon grated Parmesan
¼ cup Hollandaise sauce
1 lemon wedge
1 parsley sprig
Preheat oven to 450 degree F (225 degree C).
Divide Rockefeller mix and Parmesan evenly between the four oysters, top each oyster with mix and then cheese.
Place oysters in the oven until hot. Remove and turn on broiler.
Add a tablespoon of Hollandaise sauce on top of each stuffed oyster and place under the broiler until slightly browned.
Serve and garnish with lemon wedge and parsley.
3 pounds spinach, blanched, drained, chopped
3 tablespoons garlic, minced
6 tablespoons shallots, minced
5 ounces smoked bacon, diced, rendered
3 ounces clarified butter
6 ounces Pernod
Salt & pepper to taste
Sauté garlic and shallots in clarified butter.
Deglaze the pan with the Pernod.
Add the bacon and spinach. Toss to combine.
Season to taste with salt and pepper. Allow mixture to cool.
ABOUT THE RECIPES:
Bacon gourmets also add the same to oysters; fried bacon can be ground with spinach and other additives or placed on top of the oyster after baking.
Another "variation" of oysters on the addition of a dry white wine to spinach and frying the time of decreased volume of the wine by half (to the above amount of ingredients - about 100 milliliters of wine).
If you need to store your fresh oysters, put them in the refrigerator with a wet towel draped over them so the shells don’t dry out.
Crispy shallots (sliced, battered and fried)
Top oysters with barbecue sauce and cheese and place in broiler until cheese starts to caramelize.
Garnish with fried shallots and cilantro.
4 oysters, shucked
4 slices Parmesan butter (recipe below)
1 tablespoon Parmesan, grated
Parsley and lemon wedges to garnish
Top each oyster with a slice of Parmesan butter and place under broiler for 2-3 minutes, until butter begins to slightly brown.
Remove from broiler and top with Parmesan cheese.
Garnish with parsley and lemon wedges.
1 pounds unsalted butter, softened
1/2 cup Parmesan
2 tablespoons chopped herbs (what you have on hand)
2 tablespoons lemon juice
1 tablespoon minced garlic
1 tablespoon minced chives
1 teaspoon Tabasco
1 teaspoon kosher salt
1 teaspoon cayenne
Place all ingredients into mixing bowl and blend until smooth.
Roll butter into a log using plastic wrap. Log should be approximately two inches in diameter.
Refrigerate until set.
Slice into 1/8”-thick slices and reserve for service.
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