How To make Oysters Thomas

Oysters Rockefeller Recipe | Amazing Easy to Make Appetizer!

Oysters Rockefeller Recipe: fresh oysters on the half shell coated in cream, spinach and cheese for an unbelievable flavor that is sure to wow your guests.

I remember the first time I saw an oysters Rockefeller. I thought it was beautiful the way the oyster shells were still being used on the bright white plate. The extra parmesan cheese everywhere. It just, caught my eye. I never in a million years wanted to eat an oysters Rockefeller because it was an oyster so no way.

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Oysters Rockefeller Recipe

Ingredients
• 2 tablespoons of olive oil divided use
• 1/2 whole small diced yellow onion
• 2 cloves finely minced garlic
• 2 cups heavy cream
• 4 cups packed baby spinach
• 24 whole shucked oysters on the half shell oysters and shells divided
• 1/4 cup chardonnay wine
• ½ ounce julienne prosciutto ham
• 2 ounces shredded asiago cheese
• ½ cup breadcrumbs
• shredded Parmesan cheese
• sea salt and fresh cracked pepper to taste

Serves 24

Prep Time: 20 minutes

Cook Time: 10 minutes

Instructions:

1. Preheat the broiler to high heat. In a large sauté pan on medium-high heat with 1 tablespoon of olive oil, caramelize the onions and garlic. Once brown add in the cream, turn the heat down to medium and reduce until the cream is the consistency of Alfredo sauce.
2. Once the heavy cream is to the desired consistency add in the baby spinach and cook until mixed in and slightly wilted. Season the mixture with salt and cracked black pepper. Set pan aside.
3. In a separate medium sauté pan on medium-high heat with 1 tablespoon of olive oil add in the raw oysters (without the shell) and sauté for 1 to 2 minutes to slightly cook. Add the Chardonnay wine to deglaze the pan while you sauté the oysters for a further 2 minutes.
4. Place the oyster shells on a sheet pan that you’ve lined with parchment paper and divide the cooked oysters amongst the shells. There should be 1 oyster for 1 shell.
5. Top each oyster with a little bit of the cream-baby spinach mixture followed up with julienne prosciutto ham and shredded Parmesan cheese. Note: Simply divide all the ingredients between the oysters.
6. Broil the pan of oysters in the oven on high for 2 minutes or until the cheese is melted and golden brown.
7. To Plate: Remove oysters and shells from the pan and add to a tray along with lemon slices.

Irish Oysters | Niall Sabongi

Niall Sabongi is an expert in Irish oysters from where to buy them, how to store them and how to prep them for our bellies of course!

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60-Second Video Tips: The Best Way to Shuck an Oyster

Fresh, raw oysters are one of life's greatest pleasures; life's too short to be intimidated by the prospect of shucking them at home. Cook's Illustrated's Dan Souza demonstrates the test kitchen's favorite (and foolproof) shucking technique.

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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

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In this video, I going to show you how you can make amazing wild garlic green oil at home. This is a recipe from Michelin star restaurant but you can do it easily at home.

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Shucking oysters with Thomas Uptown T Stewart

Thomas Uptown T Stewart is who you find, on most days of the week, shucking oysters at Pascal's Manale. He's a performer who ensures that oyster eating in New Orleans is still unlike anyplace else in the world.

Oysters And Pearls: Cooking The French Laundry

Oysters And Pearls

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