need a recipe for oysters rockefeller

Mark Backer

Has anyone made oysters rockefeller on the egg and, if so, do you have a recipe for it? [p]Also, if not Rockefeller'd, can anyone recommend a good egged oyster recipe?

thirdeye

Mark Backer,
I like 'em on the halfshell just heated through with a little hot sauce & lemon. Served with cocktail sauce. But I have tried this recipe. It is good if you're buying the pre-shucked oysters.[p](I hope you have enough to fry at least some!)[p]~thirdeye~[p]Gretl’s Grilled Oysters
Submitted by Gretl (6-21-2001)
Ingredients:
1 pt oysters
2 TBS extra virgin olive oil
¼ tsp black pepper
1 TBS chopped garlic
½ tsp hot sauce (Sriracha sauce is good)
½ fresh lime (or lemon) juiced
3-4 branches fresh Rosemary
Directions:
Drain a pint of oysters (save the liquor for stew) and toss them with extra virgin olive oil, chopped
garlic, freshly ground black pepper, a squirt or two of hot sauce (Sriracha sauce is very good; it's
available in Asian markets), and maybe a squeeze or two of lemon or lime.
Get the Egg going to about 300 to 350.
On a rack over a shallow pan lined with foil, lay branches of fresh rosemary. I put a bit of water in
the pan to keep the drippings from burning.
Lay the oysters right on the rosemary in one layer.
Set the pan on a couple of firebricks.
Check the oysters after about a half an hour. They're done when they've shrunk up and are a nice
brown color and are tender but not squishy. They have been left for as long as two hours without
being ruined.
Notes:
I've used lower heat and longer time, and higher heat if I'm in a hurry. They are truly amazing. As
far as smoke flavor...I have used alderwood chips, and I've used no chips at all. Both are good.
Most of the flavor seems to come from the rosemary. Experiment and see what suits you![p]