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.
No comments:
Post a Comment