Oysters Rockefeller
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Credit: Doc Crow’s Southern Smokehouse & Raw Bar, Louisville, Ky.
The National Culinary Review, March 2012
Ingredients
4 oz. Pernod
1 cup diced cooked bacon
2 cups spinach, chopped, cooked
1 cup grated Parmesan cheese
24 raw oysters on the half-shell
Sea salt
Fresh ground pepper
2 cups béchamel sauce (recipe follows)
Béchamel Sauce
2 T. butter
2 T. flour
1¼ cups milk, heated
Salt
Freshly ground pepper
Instructions
Method: In large pan, bring béchamel to a simmer. Add Pernod; boil to remove alcohol. Stir in bacon and spinach. Remove from heat; fold in Parmesan cheese. Cool mixture in refrigerator for 1 hour. Top oysters with enough mixture to coat them completely. Bake at 350ºF for 12 minutes. Season with salt and pepper, to taste.
Béchamel Sauce
Method: Melt butter in heavybottomed saucepan. Stir in flour; cook, stirring constantly, until bubbles a bit, about 2 minutes. Add milk, continuing to stir as sauce thickens. Bring to a boil. Add salt and pepper, to taste. Lower heat; cook, stirring, for 2-3 minutes. Remove from heat.
Tags
Pork, Seafood, The National Culinary Review
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