Tuesday, March 11, 2014

Tuesday’s Cupful: Background on Oysters Rockefeller

Scrumptious seafood bon bons

This dish has roots in American folklore since, based on different stories, it was invented in New Orleans back in 1899.  Antoine Alciatore and his family purportedly served this dish using snails but then switched to oysters and the “Oyster’s Rockefeller” was born.  “Rockefeller” was borrowed from John D. Rockefeller who happened to be the wealthiest man at the time.  The richness of the sauce was reason enough to call it “Oysters Rockefeller.”  The Alciatore family’s recipe remains a secret but many “knock-offs” exist to this very day.  Oysters Rockefeller consists of oysters on the half-shell that are topped with a tasty filling and finished off with a butter sauce and bread crumbs.  The dressed shellfish then get baked or broiled in a hot oven until golden brown.  The Alciatore family’s restaurant remains the oldest in America and the signature dish is still on the menu.  Many recipes call for fresh parsley and chopped green veggies – especially spinach.           

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