Mount Pleasant Estates Oysters Rockefeller Recipe
Mount Pleasant Estates, located in the rolling hills of Augusta, Missouri serves the best Oysters Rockefeller. Executive Chef Dana Liljequist creates the mouth watering appetizers and Vintner Chuck Dressel knows exactly what to pair them with.
12 Raw oysters
2 Cups spinache
1/2 Cup panko
2 Scallion stalks, chopped
1 Tsp. parsley, chopped
2 Bacon slices, cooked and chopped
2 Garlic cloves, minced
Anise seed, pinch
1/4 Cup butter
1/4 Cup Parmesan cheese, shredded
Chuck oysters and set them aside in a roasting pan. Heat butter in skillet until melted. Add spinache, garlic, scalions, bacon and anise. Divide mixture over they oysters with a spoon. Top with Panko, Parmesan and parsley. Preheat broil and cook for 3-5 minutes or until cheese is melted and Panko is golden brown. Enjoy!
This recipe was the result of trying to give oysters a dash of Southern flair. Each facet of the recipe is designed to pair perfectly with its counterparts, but could easily be enjoyed all on their own as well.
This cocktail party favorite consists of oysters on the half shell that are then topped with a rich, green butter and breadcrumb-based sauce and baked or broiled. When in New Orleans, head to Galatoire's for their rich and bubbly version — it is not to be missed.
Oysters Rockefeller was thought to have been created in 1899 in New Orleans by Jules Alciatore, the son of the owner of one of the country’s oldest family-run restaurants, Antoine’s. The dish was named for John D. Rockefeller, one of the wealthiest men at the time, because of the richness of the sauce.
Originally from New Orleans, Oysters Rockefeller is flavorful appetizer. Oysters on the half shell are topped with a rich mixture of spinach or parsley, cheese, and butter, and baked.Rebecca transformed this classic holiday appetizer into a soup for a comforting meal option.Adapted from Rebecca Rather’s “The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style.”
The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in ...
Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's in New Orleans to make use of local shellfish and greens. Named for John D. Rockefeller, this classic course is likewise quite rich.