OYSTERS ROCKEFELLER -DEB STYLE
Steps:
- In medium saucepan saute tomatoes in a tablespoon of oil and add garlic. Saute 1 minute, add remaining oil, and simmer 20 minutes to infuse flavors. Can be refrigerated and stored for future use, up to 20 days.
- In a large saute pan heat butter and brown slightly over medium heat. Add shallots until they sweat: do not cook too quickly. Deglaze with brandy, reduce, then add cream and salt and pepper. Add oysters until membranes start to ruffle. Remove oysters and reserve on plate. Reduce sauce for 1 minute longer to thicken.
- In another large saute pan add 1 tablespoon Tomato/Garlic Oil and when hot quickly toss arugula until wilted. On a sheet tray, place bottom shells of oysters and add arugula to each as bottom layer. Top with one oyster each and add asiago cheese to top. Flash under the broiler until cheese is golden. Remove carefully and place on a tray with rock salt as under liner. Garnish with chopped chives.
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Allainyaha Matthews
[email protected]I love the combination of flavors in this dish. The oysters, spinach, and sauce are all perfect together.
Gianna Desir
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Mano Malik
[email protected]I'm not sure what I did wrong, but my Oysters Rockefeller turned out rubbery. I think I overcooked them.
Nouman Mughal
[email protected]These Oysters Rockefeller were the star of my holiday party. Everyone raved about them.
Henry Ssebakadde
[email protected]I love Oysters Rockefeller, but I'm always intimidated to make them at home. This recipe gave me the confidence to try it, and I'm so glad I did. They turned out perfectly!
William Chong
[email protected]I'm allergic to shellfish, so I made this recipe with shrimp instead. It was just as good!
Diin Wiz
[email protected]I've never made Oysters Rockefeller before, but this recipe made it easy. The instructions were clear and the results were delicious.
Shriya Saud
[email protected]I was disappointed with the Oysters Rockefeller. The sauce was bland and the oysters were overcooked.
Voke Koghuvwun
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The Oysters Rockefeller are truly special.
Nabulime Fedris
[email protected]I'm not a big fan of oysters, but I loved this recipe! The sauce is so creamy and flavorful that it made the oysters taste amazing.
Arfa Ishtiaq
[email protected]I had some trouble finding Pernod, but I was able to substitute anisette instead and it worked out great.
Anderson Manizan
[email protected]The Oysters Rockefeller were delicious, but I found the sauce to be a bit too rich for my taste.
Chogs Chogs
[email protected]I followed the recipe exactly and the results were amazing. My family loved it!
Rafi Chowdrhuy
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Lanzell Williams
[email protected]The oysters were cooked perfectly - plump and juicy. The sauce was creamy and flavorful, with just the right amount of spice.
Md Kamrul Islam
[email protected]I've tried many Oysters Rockefeller recipes, but this one is by far the best. The Pernod adds a subtle anise flavor that takes the dish to the next level.
Regina Navarro
[email protected]Deb's Oysters Rockefeller were a hit at my dinner party! The combination of rich flavors and creamy sauce was divine.