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Post by :eugster
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :3331
Click below to download : Appetizers - Oysters Rockerfeller (Format : PDF)
Appetizers - Oysters Rockerfeller
24 fresh, raw oysters on the half shell, reserve liquid from oystersrock salt
1 1/4 lbs. fresh spinach, washed and dried and finely chopped
4 to 5 Tablespoons dry bread crumbs
2 cloves minced garlic
Dash Tobasco sauce (I like more than a dash)
2 Tbs cooked, finely chopped bacon
1 Tbs finely chopped parsley
1 bunch green onions finely chopped
Salt and freshly ground black pepper to taste
3 Tbs melted butter
1 Tbs Pernod or other anise flavored liqueur (optional)
Parmesean Cheese
Preheat oven to 400.
Place the oyster shells on a baking sheet that has a layer of rock salt to stabilize the shells. This also acts as a conductor for heat.
Place an oyster on each shell.
Place bacon in a skillet and fry slowly to render the fat. Turn up the heat and brown the bacon evenly.
Add spinach, green onion garlic and cook slowly until softened. Add bread crumbs, tabasco, oyster liquid, anise flavoring, and a pinch of salt.
Spoon mixture over the top of the oysters and sprinkle with melted butter and top with parmesean cheese. Make sure the oysters are covered completely with the spinach mixture so it stays moist and not dried out.
Place in for 15 minutes and then under the broiler to lightly brown the cheese. Serve immediately.
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Serves : 8 Prep. Time : 0:15 16 oz. Velvita® - cubed, low fat okay 1/2 cup milk - low fat okay 1/2 tsp. cayenne pepper 1/2 tsp. paprika 1 lobster tail - broiled or 1/4 Lb. crawfish tail meat - broiled 1/2 cup chopped red bell pepper 2 Tbsp. fresh parsley - minced Combine all ingredients except red pepper and parsley in a saucepan. Heat on medium-low heat, stirring constantly, until cheese has melted. When ready to serve, garnish with red bell pepper and parsley. NOTES : Dip torn pieces of French or Italian bread in fondue.
Appetizers - Seafood Red Lobster's Lobster Fondue
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Recipe courtesy Dianne Linskey 3 pounds large raw shrimp, peeled and deveined 4 oranges, peeled and sectioned 2 to 3 medium white onions, sliced 1 to 1 1/2 cups cider vinegar 1 cup vegetable oil 2/3 cup fresh lemon juice 1/2 cup ketchup 2 tablespoons drained capers 2 tablespoons minced parsley 2 teaspoons salt 2 teaspoons mustard seed 1/4 teaspoon pepper 2 cloves garlic, crushed Cook shrimp in boiling water only 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, oranges, and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate
Appetizers - Seafood Marinated Shrimp With Orange
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PREVIOUS 10 BOOKS
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RANDOM 10 BOOKS
- Appetizers - Seafood Red Lobster's Lobster Fondue
- Appetizers - Christinas Salmon Dip
- Appetizers - Seafood Salmon Log
- Appetizers - Salmon Mousse Canapes
- Appetizers - Salmon Party Log
- Appetizers - Seafood Sauteed Crab Cakes With Thyme
- Appetizers - Bacon Wrapped Scallops
- Appetizers - Seafood Scallops With Garlic, Ginger And Chives
- Appetizers - Seafood Shrimp-cheese Bites
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