Tuesday, November 30, 2010

I Must Have More Oysters.

These are the oysters I had in New Orleans. I complained about them because they were overpowered by the toppings. The toppings are not all that attractive to begin with and the flavors did nothing for the oysters except mask the oysters. Here are the oysters I made:
It's my version of Oysters Rockefeller.
I started out with a small onion, chopped and a pound of spinach, chopped.
Saute in butter until the spinach wilts.
Action shot!
When the spinach is wilted, I add in a little more butter and let it melt.
Then a tablespoon or two of flour. Cook for a minute to get the raw out.
Then add in a little milk ...
... and a little cream. I like to finish it off with a splash of sherry ...
... and some freshly grated nutmeg.
Top each oyster with a little of the spinach mixture. Remember, you want to be able to taste oyster.
For a special little kick, place a drop of Texas Pete or Tabasco, or your favorite hot sauce on top.
Add a small piece of Brie ...
... and then I crushed some Ritz crackers over top. You could use Panko, but I was out. GASP! Watch the Ritz carefully, since they have a tendency to burn easily because of their butteryness.
And they're ready for the broiler.
I have an extremely hot broiler so I set the temp at 300 degrees and put the pans about 6 inches from the broiler. Broil for about 3 minutes and they're ready.
The toppings accentuate and complement the oyster. And you still have the full oyster flavor.
Now that's an oyster.


zzzadig said...


Rosie Hawthorne said...

Do you still hate me, Zzzadig?
Cause if you don't now, you will when I post the next batch of ersters.