Oysters Rockefeller Recipe скачать в хорошем качестве

Oysters Rockefeller Recipe

#oystersrockeller #seafood #oystersrecipe Why have just raw oysters? This Oyster Recipe will teach you How to Shuck Oysters, Make Oysters Rockefeller, and Bake Oysters properly! We will also teach you How To Make Cocktail Sauce and How To Make Mignonette Sauce!! Impress your friends with an oyster 3 way dinner. Subscribe to our channel here: http://bit.ly/2zzR6BV Follow our Instagram here: http://bit.ly/2AyxPkb Like us on Facebook here: http://bit.ly/2Pa72zC Ingredients: Rockefeller & Somerset oysters- 2 dozen raw oysters (in shell) 1 lb raw spinach 1/2 red onion, chopped 1 cup white wine 1/4 cup Perno liqueur 3 dashes Worcestershire sauce 1 cup parmesan cheese, grated 1/3 cup oyster liquor (juice from oyster) 1/2 cup whole milk 1/3 cup bread crumbs 1/2 tsp crab seasoning 1 tbsp smoked paprika 5 tbsp butter, salted 5 tbsp flour salt and pepper, to taste Cocktail Sauce- 1/2 cup ketchup 2 tbsp horseradish 1/2 lemon, juice only 1 tbsp sriracha 2 dashes Worcestershire sauce 1/3 tsp crab seasoning Mignonette Sauce: 4 tbsp red onion, small diced 1/2 cup red wine vinegar 1 tsp black pepper, freshly cracked Crab Seasoning: 1/3 cup Old Bay seasoning 1 tbsp salt 1/2 tbsp black pepper Directions: Crab Seasoning: Combine all spices in a bowl. Mix well. Cocktail Sauce- Combine all ingredients in a small bowl. Mix well. Season and adjust sauce accordingly. Mignonette Sauce- Combine all ingredients in a small bowl. Mix well. Season and adjust sauce accordingly. Oyster Rockefeller- Shuck a dozen raw oysters. Preheat oven to 400ºF. Pour the juice from the oyster in a small bowl and set aside. KEEP THE SHELLS! Heat a pan over medium high heat. Melt your butter in the pan. Slowly incorporate you flour, whisking constantly, until you have made a roux. Add red onions and sauté for 2 minutes. Slowly pour in 1/2 cup of white wine. Continue to whisk until the wine is absorbed and the roux is no longer sticking to the pan. Remove half of the roux and set aside. With the remaining roux, begin tearing your spinach and adding it to the pan. Cook out all of the moisture from the spinach. Slowly whisk in whole milk until the sauce has a creamy consistency. Season with crab seasoning. Add Perno liqueur to taste! Remove sauce from heat and let cool. Once cooled, pour sauce over each oyster until the oyster is completely covered. Sprinkle parmesan cheese and bread crumbs on each oyster. Cook oysters in oven for about 8-10 minutes. Somerset Oysters- Shuck a dozen raw oysters. Preheat oven to 400ºF. Reheat leftover roux in a medium high heat pan. Slowly whisk in white wine until sauce is smooth. Once smooth, begin whisking in the oyster liquor. Season with a few dashes of Worcestershire sauce. Mix well. Slowly incorporate grated parmesan cheese into sauce. Whisk constantly. Cook sauce until wine has cooked out. Season with salt and pepper to taste. Remove from heat and set aside to cool. Cover each oyster with sauce and sprinkle grated parmesan on each oyster. Lightly dust with smoked paprika. Place in oven, and cook for 8-10 minutes. Serve and enjoy :)