Antoine's: TRICENTENNIAL MOMENTS
Antoine's Restaurant is one of America's oldest restaurants and the home of the famed Oysters Rockefeller.
January 10th | Oysters Rockefeller Day
Today we celebrate that humble mollusk, the oyster, but in a very sophisticated style because today is Oysters Rockefeller Day.
Oysters Rockefeller can trace its roots to the world famous Antoine's Restaurant in New Orleans, one of America's oldest and still operating restaurants. Developed by the founder's son who took over the restaurant in 1874, Jules Alciatore created this dish to make up for a supply shortage of snails for the ever popular, escargots bourguignon on his menu. Oysters were everywhere and never in short supply, so after a bit of trial and error, he settled on a dish that would approximate the experience of escargots bourguignon. We think this was also the first time oysters were ever served cooked as they were always served raw until then.
No one really knows where the name Oysters Rockefeller came from, but the most widely known story is that the green stuffing was the color of greenbacks and the dish was so rich it was as rich as Rockefeller, at the time, the richest man in the country.
Allegedly, the original recipe didn’t contain spinach but instead, watercress, but since the original recipe has always remained a secret, chefs and home cooks alike have interpreted and reinterpreted this beloved dish countless times, pretty much always using spinach. From there, the method stays the same… lightly broiled oysters topped with a mixture of greens, shallots, butter, garlic, Pernod, cheese and breadcrumbs.
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How To Make A Quick But Mouthwatering Oyster Rockefeller Dish | James Martin's Mediterranean
James is in Cap d’Agde on France’s coast, where he makes a delicious oyster Rockefeller with the area's world-class oysters.
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Oyster Rockefeller
Oysters Rockefeller prove that cheese and seafood definitely go together. Denise Baron uses licorice-flavored Sambuca in her version of the classic appetizer. We're sure many customers at Burton's Grill have fallen in love over this dish. For the complete recipe and hundreds more original cooking and technique how2's, visit how2heroes.com
Sauces To Die For: Rockefeller Anything Butter
My wife Sarah and I were eating Oysters Rockefeller in New Orleans, where it was invented (at Antoine’s Restaurant, in 1889) on her birthday when I realized that the basic topping of that dish, which is butter-based, could be used on almost anything. Because we were in seafood-eating mode that day, my first idea was to make Lobster Rockefeller, then Monkfish Rockefeller because monkfish can pass for lobster, especially with this butter. The butter can also be used as a topping on any food, such as chicken, beef, or vegetables. When seasoning to taste, it should taste slightly too salty.
Rockefeller Anything Butter can be keep in the refrigerator for a couple of weeks, or frozen for much longer. If refrigerating, place plastic wrap directly on top of the surface of the butter and press out any air bubbles as best you can. Cover the bowl with another layer of plastic wrap.
½ cup unsalted butter, room temperature
½ cup Panko bread crumbs (seasoned or plain)
1 Tb. Pernod
1 tsp. Sriracha hot sauce
1 tsp. fennel seeds, preferably ground
1 Tb. garlic, chopped
3 oz. fresh leaf spinach (preferably baby spinach)
1 scallion (green and white parts), chopped
1 oz. shallots, chopped
Kosher salt
Peppermill
Antoine's Restaurant in New Orleans hosts National Oysters Rockefeller Day 2018
The birthplace of the famed culinary classic, Oysters Rockefeller, Antoine's restaurant in New Orleans hosts the official #NationalOystersRockefellerDay every January 10. Celebrate the day with a free serving of the dish with the purchase of any lunch or dinner entree, and consider a recommended wine pairing to round out your meal.