Antoine’s New Orleans Oysters Rockefeller Recipe on the Smoker
I adapted Antoine's Restaurant's Original Oysters Rockefeller Recipe (or as close as I could find) for the smoker. And the results were so good! You'll have to watch to see what my 9 year-old daughter thought! If you liked this one, watch my ACME Chargrilled Oysters video next!
SAFE SHUCKING KIT FOR OYSTERS:
↓↓↓↓ More Links and ????????????????????DISCOUNTS ???????????????????? below ↓↓↓↓
❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos!
Welcome to the Oysters Recipes Video series from Eat More Vegans! In this series I take everyone’s favorite mollusks (oysters obviously) and grill or smoke them in delicious new ways! I have duplicated ACME Oyster House’s Chargrilled Oysters, adapted Antoine’s Oysters Rockefeller for the grill, and there’s lots more coming! You can watch the whole series here:
???? If you liked this video, you’re going to LOVE these!:
???? Acme Oyster House Chargrilled Oysters Recipe
???? Frog Legs on the BBQ
_________________________________________________
Here's where you can get the stuff I use (affiliate links*):
????????????????????DISCOUNTS ????????????????????
These Sponsors of Eat More Vegans all have agreed to give you a 10% discount on everything you purchase! I personally use and love all of these products, so please support them and the channel by using these links and coupon code EMV10!
????GrillGun and Su-V Gun from GrillBlazer:
???? Use discount code EMV10 to get 10% off any order!
???? Check out my video review on the Flamethrowers:
???? Meat N' Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb:
???? Use discount code EMV10 to get 10% off any order!
⚔️ Knives from Dalstrong:
???? Use discount code EMV10 to get 10% off any order!
???? Kick Ash Can and Kick Ash Basket:
???? Use discount code EMV10 to get 10% off any order!
???? Check out my video review on the Kick Ash Can, Basket and Divider:
_________________________________________________
Chapters in this video:
0:00 Amazing Smoked Oysters Rockefeller Recipe
0:25 History of Oysters Rockefeller
0:50 Making the Toppings for Oysters Rockefeller
4:58 Shucking Oysters
7:36 Topping the Oysters - Making Rockefeller
8:22 Smoking the Oysters
9:55 Public Service Announcement
10:48 Tasting - Will My 9 Year-Old Eat Them?
_________________________________________________
* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).
#oysters #oystersrockefeller #grilledoysters
How to Make Oysters Rockefeller | Mardi Gras Recipes | Allrecipes.com
Check out the top-rated recipe for Rockin' Oysters Rockefeller at
This video shows you how to put a tasty twist on classic Oysters Rockefeller. Oysters emerge beautifully golden brown from the oven bubbling with the three types of cheese. It's truly a show-stopping appetizer.
Subscribe to allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Pinterest
Instagram
Oysters Rockefeller | Southern Living
Created by Jules Alciatore at the famed New Orleans restaurant Antoine’s, Oysters Rockefeller dates back to 1899. The original recipe remains a mystery (a spinach-watercress debate still persists), but a true Rockefeller riff is bold and vibrant with freshly blended herbaceous ingredients and a splash of anise-flavored liqueur. The name? Inspired by the buttery richness of Alciatore’s dish.
Get the Recipe:
Ingredients:
Rock salt; 4 bacon slices, finely chopped; 1/4 cup butter, melted; 1/2 cup all-purpose flour; 2 cups frozen chopped spinach, thawed (undrained); 1/2 cup finely chopped green onions; 1/2 cup finely chopped fresh flat-leaf parsley; 1/2 cup oyster liquor (reserved oyster liquid); 2 garlic cloves, minced; 1/8 teaspoon ground red pepper; 1/4 cup absinthe; 3 dozen oyster in the half shell, drained, reserving oyster liquid
Created by Jules Alciatore at the famed New Orleans restaurant Antoine’s, Oysters Rockefeller dates back to 1899.
Want to see more Southern Living videos? Subscribe to our channel! -
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine:
Like us on Facebook:
Follow us on Pinterest:
Follow us on Twitter:
Follow us on Google+:
⚫ LIVESTREAM: National Oysters Rockefeller Day Cookoff!
????️ Join us for a special culinary journey on this episode of 'Jams 'N' Cocktails,' where we pay homage to a classic New Orleans culinary masterpiece - Oysters Rockefeller - on its very own national day! Dive into the rich history of this dish, originally crafted in 1889 at the legendary Antoine's Restaurant in New Orleans by Jules Alciatore, the son of founder Antoine Alciatore. Discover the fascinating story of its inception, born out of necessity during an escargot shortage, leading Jules to ingeniously substitute with the readily available local oysters. The recipe, a closely guarded secret, has remained unchanged through the years, with an astonishing three and a half million orders served by 1980.
In this episode, we're not just talking history; we're bringing it to life! Watch as we take on the exciting challenge of recreating the iconic Oysters Rockefeller live. Will we capture the essence of this beloved New Orleans delicacy? Expect a mix of educational tidbits, a dash of culinary chaos, and a whole lot of fun as we attempt to master this historic dish. Tune in to learn, laugh, and see if we can successfully pay tribute to this Nawlins classic. Don't miss out on this gastronomic adventure!
PLEASE SUBSCRIBE
Help support our show through Patreon & get exclusive content
Connect with us on social media!
Facebook:
Instagram:
Find all JNC stuff in one place on our website
#livestream #podcast #oysters
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:
Follow our Instagram here:
Like us on Facebook here:
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 :)
Recipe: Oysters Rockefeller, a New Orleans favorite
Recipe: Oysters Rockefeller, a New Orleans favorite