David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
 | | 02/23/2006 3:53 AM |
| Who has the best recipe for Oysters Rockefeller.
There are many other versions for baking/broiling oysters like la Foch or Bienville. What other recipes for oysters do you have? | | | |
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kpak
Alaska
Wine Thief
Posts:2951
| | 02/23/2006 4:48 AM |
| My favorite "recipe" for oysters is to just throw them on the grill til they barely pop open
top with a dab of creme fraiche and freshly chopped chives
champagne is not optional - it's pretty much mandatory  | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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kpak
Alaska
Wine Thief
Posts:2951
| | 02/23/2006 4:53 AM |
| | Probably the best rockefeller recipes areAntoines andBrennan's | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/23/2006 5:20 AM |
| 99% of the recipes have spinach in them and IYAM that is wrong.
You will notice that Brennan's recipe doesn't use any spinach. My recipe is similar except I add some chervil. | | | |
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kpak
Alaska
Wine Thief
Posts:2951
| | 02/23/2006 5:26 AM |
| neither of them have bacon - which I see alot of times in restaurants...  | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/23/2006 5:31 AM |
| Bacon? Yuk! Not in Rockefeller! That's not Rockefeller!
Doesn't sound like a bad idea though. Oysters Pigefeller? | | | |
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Fred
Wine Thief
Posts:2673
| | 02/23/2006 3:05 PM |
| Quote:
My favorite "recipe" for oysters is to just throw them on the grill til they barely pop open
top with a dab of creme fraiche and freshly chopped chives
champagne is not optional - it's pretty much mandatory
That is pretty much my favorite way as well Kpak. I put a dot of chipotle sauce on top of them also that works really well. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13698
| | 02/23/2006 3:06 PM |
| Quote:
Quote:
My favorite "recipe" for oysters is to just throw them on the grill til they barely pop open
top with a dab of creme fraiche and freshly chopped chives
champagne is not optional - it's pretty much mandatory
That is pretty much my favorite way as well Kpak. I put a dot of chipotle sauce on top of them also that works really well.
How hot a grill and how long does it take? And do you flip them?
I had some BBQ'd oysters at Uglesich's in New Orleans last year that were outrageously good. | |
www.roguefood.com -- www.cellartracker.com | |
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Corkage
Grape Puncher
Posts:975
| | 02/23/2006 3:14 PM |
| Interesting. I always thought that the classic rockefeller rendition contained spinach, but apparently the orginal version did not.
In any event, I waited tables at at this french restaurant back in college and the version there did not have spinach, it used scallions and IMO were much better than the spinach version. I don't recall waht they called them but they did not call them oystrer rockefeller. | | | |
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Fred
Wine Thief
Posts:2673
| | 02/23/2006 3:30 PM |
| Quote:
Quote:
Quote:
My favorite "recipe" for oysters is to just throw them on the grill til they barely pop open
top with a dab of creme fraiche and freshly chopped chives
champagne is not optional - it's pretty much mandatory
That is pretty much my favorite way as well Kpak. I put a dot of chipotle sauce on top of them also that works really well.
How hot a grill and how long does it take? And do you flip them?
I had some BBQ'd oysters at Uglesich's in New Orleans last year that were outrageously good.
I put these over a hot fire. I want them to pop as soon as they can so they don't dry out. Normally it only takes a minute for them to pop. Some may not open so just take them off or they will dry out. Don't flip them they will just loose their liquor. I use blue points or other hearty oysters. I don't think I'd grill Beausule or Kumamoto oysters. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13698
| | 02/23/2006 4:33 PM |
| Grazie Fred.  | |
www.roguefood.com -- www.cellartracker.com | |
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kpak
Alaska
Wine Thief
Posts:2951
| | 02/23/2006 5:28 PM |
| | If they don't pop open quickly, they are probably old/bad oysters... | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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Fred
Wine Thief
Posts:2673
| | 02/23/2006 5:59 PM |
| Quote:
If they don't pop open quickly, they are probably old/bad oysters...
So that's why I didn't feel well?? Just kidding I've eaten many oysters that didn't immediatly pop and they were fine...but Kpaks point is still a good one. Then again I have an iron gut sooo... | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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kpak
Alaska
Wine Thief
Posts:2951
| | 02/23/2006 6:35 PM |
| | I guess I should qualify that - if they don't pop at ALL, they aren't good. Slow to open probably just means they aren't quite as fresh... | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/23/2006 9:52 PM |
| I've always gone by the old addag to eat oysters only in months that have an "R" in them.
Is this the truth or an urban legend? Was it true in days of yesteryear and not true today?
HiYo Silver... | | | |
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Stephen D.
Grape Fermenter
Posts:678
| | 02/23/2006 10:04 PM |
| | I see no reason to tempt fate, those "Old wive's tales" exist for a reason. | | | |
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kpak
Alaska
Wine Thief
Posts:2951
| | 02/23/2006 10:12 PM |
| | I wouldn't worry about cold water oysters, but in months without an R most waters are pretty warm... | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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Fred
Wine Thief
Posts:2673
| | 02/23/2006 10:51 PM |
| | The "R" months adage really doesn't apply any more. It was established when there really wasn't any refridgeration to ship oysters so they would easily spoil quickly. In addition Oysters spawn over the summer when the water warms up and they will taste slightly different as a result. I always check the harvest and ship date of the oysters I buy. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/23/2006 11:24 PM |
| Thirty years the first thing I would do when I got to New Orleans was to head out in the wetlands and sit at a bar with a couple of beers and shuck away 50 or so oysters in an hour. We had oysters. That's what they were called: oysters.
Today we don't have oysters. We have
Mad River
Tomales Bay
Totten
Bluepoint
Box
Chesapeake Bay
Chincoteague
Cotuit
Malpeque
Patuxent
Apalachicola -- (supposidly used in Antoine's first Rockefeller)
Breton Sound
Wellfleet........oysters just to list a few. There are (literally) tons more.
I'm sure this is just like comparing variatles and appalations of wine but at this point in my life it is completely confusing. I go to a restaurant and have my choice of six different kinds of oysters. What to order? Do I ask the sommilloyster? Do I trust her/him? What's a guy to do? | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/23/2006 11:28 PM |
| BTW... I forgot to say that one of the most important ingredients in my recipe is Herbsaint, a 90 proof liqueur. Most of the N.O. recipes use it but I don't see it used outside of New Orleans.
They say one can use Pernod but I like the Herbsaint much better.
Anyone else use this or something similar? | | | |
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