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The dish was named Oysters Rockefeller after John D. Rockefeller, the then-wealthiest American, for its extreme richness. It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. [citation needed] Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach.


Oysters Rockefeller History: 1850 – Antoine Alciatore, the original owner of Antoine’s Restaurant in New Orleans, Louisiana, made a specialty dish of snails called Snails Bourgignon which was very popular. The restaurant, located on Rue St. Louis in the New Orleans French Quarter, was opened in 1840, and Antoine’s is the country’s oldest family-run restaurant.


Recipe: Oysters Rockefeller. History of Oysters Rockefeller There is much ado over the original recipe for Oysters Rockefeller. We do know that is was invented by Jules Alciatore, the second-generation proprietor of Antoine's restaurant in New Orleans.


The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped ...


Is this the original recipe for Oysters Rockefeller? No, that recipe is a closely guarded secret. This dish was first served at Antoine’s in New Orleans as early as 1899. There are hundreds of variations of the recipe, but my recipe comes close to the real one.


What are Oysters Rockefeller? Oysters Rockefeller are the creation of a New Orleans restaurant and the original recipe is a secret to this day. The topping on the oysters was considered so rich, the dish was named after the richest person of the day, John D Rockefeller.


Get Oysters Rockefeller Recipe from Food Network. 4 tablespoons unsalted butter. 2 garlic cloves, minced. 1/3 cup bread crumbs, Panko preferred


Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley.


Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet.


Invented at Antoine's in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest Americans at the time, for its rich sauce. Antoine's has kept the original recipe secret, but basically it includes a cream sauce with spinach and other greens, flavored with Pernod or anisette. This version omits the cream sauce but is still full of flavor.