Oysters Rockefeller with Chef Jack Meehan
Ingredients:
- About 12 Oysters (freshly shucked)
- 2 TBSP Butter – Salted or Unsalted
- ½ C Onion (diced)
- 1 clove of Fresh Garlic (minced)
- ½ C Artichoke Hearts (chopped)
- 4 OZ Cream Cheese
- 1/8 TSP Garlic Salt
- 1/8 TSP White Pepper
- 1/8 TSP Cayenne Pepper
- ½ C Baby Spinach
- ½ C Arugula
- 2 ½ TBSPS Real Bacon (crumbled or chopped)
- 1 ½ TBSPS Chives (chopped)
Directions:
ROCKEFELLER SAUCE PREPARATON
Heat a medium saucepan with the butter on a Medium heat. Once butter is melted, stir in the onions and garlic. Cook until the onions begin to caramelize and the onion is fragrant, around 2 minutes.
Then, add the artichoke hearts and cook for another minute.
Next add the cream cheese, stir until the cream cheese is melted. Once the cream cheese is melted, stir in the garlic salt, white pepper, and cayenne pepper and cook for another 2 minutes. Next, stir in the baby spinach and arugula. Cook for another 30-45 seconds before removing from heat to let the sauce cool slightly.
OYSTER PREPARTION
Preheat the oven to 450°
Place your freshly shucked and cut oysters on a cookie sheet.
Once it has cooled, gently spoon the sauce onto the oysters.
Bake the oysters for about 5 minutes.
GARNISH AND PLATING
After removing the oysters from the oven, top them with crumbled bacon and chives. Plate and ENJOY!
Did you enjoy this? Let us know in the comments!