Tag: recipe for gordon ramsey’s crab appetiser

Because Oyster Rockefeller Sounds Rich

There’s much debate over how many of America’s greatest
recipes got their name, but that’s not an issue with Oyster Rockefeller. Thanks
to the rich, money-colored butter sauce, this decadent creation’s name pretty
much wrote itself.

Besides the obvious, superficial reasons, associating your
new shellfish appetizer with the most affluent family of the day was a stroke
of social media genius. Hey, just because Twitter wouldn’t be invented for
another 107 years doesn’t mean people didn’t “retweet” things.

When Jules Alciatore invented the dish in 1899, he wasn’t
trying to create a classic, new American shellfish appetizer; he was simply
trying to replace snails in his diet. That’s right, what would become America’s
greatest seafood appetizer (sorry, crab cakes) was just a delicious work-around
for a serious shortage of French snails in New Orleans.

To say the customers of Antoine’s were happy with this local
substitution would be a huge understatement. They went crazy for it. The dish
quickly gained national attention, with the most famous celebrities,
politicians, and foreign dignitaries of the day stumbling over each to get a
plate or three.

The original secret recipe really is a secret; so all
versions, including mine, are just guesses. There is agreement among foodies
who study such matters that spinach was not part of the formula, but the much
spicier and more flavorful watercress was used.

Neither were mushrooms, bacon, ham, cheese, garlic, or any other
later day add-ons. Not that those ingredient aren’t good baked on top of
oysters, but that just wasn’t how Mr. Alciatore rolled. So if you are looking
for a special occasion appetizer that tastes, looks, and makes you feel (and
sound) rich, then I hope you give this oyster Rockefeller recipe a try. Enjoy!

Makes enough for about 3 dozen oysters Rockefeller:
1 stick butter (1/2 cup) room temp
2 tbsp minced green onions, white and light green parts
2 tbsp diced celery
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped Italian parsley
1 cup chopped watercress leaves
salt, pepper, and cayenne to taste
2 tbsp Pernod liquor
1/4 cup bread crumbs
3 dozen oysters on the half shell



Bonus How to Open Oyster Video!

My friend Tamar, from Starving Off the Land, does a much better job of showing how to open oysters, but that’s only because she raises them and gets a lot more practice! That, and she’s better at it. Also, a special thanks to Sky Sabin Productions for their fine work on this.

For some additional shucking info, and tons of oyster recipe links, you can also check out this article on Allrecipes.com. Enjoy!
 

Incoming search terms:

Crab and Artichoke Dip

Crab and Artichoke Dip

by Pam on November 7, 2012

We had friends over to watch the election coverage and we had a smorgasbord of  appetizers to munch on through the night.  I made this crab and artichoke dip and served it with crostini. It took only a few minutes to make and tasted fantastic.  This dip had a great combination of flavors and textures – cheesy, creamy, salty, and delicious.

Preheat the oven to 400 degrees.  Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, parsley, and minced garlic together in a bowl.  Season with sea salt and freshly cracked pepper, to taste.  Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top.  Serve with crostini, crackers, or tortilla chips.  Enjoy.

Print[1]



Crab and Artichoke Dip




Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

1 8 oz can of lump crab meat
1 cup of chopped artichoke hearts (canned or frozen)
1/2 cup of cheddar cheese
1/2 cup of Parmesan cheese
1/2 cup of sour cream
1/2 cup of mayonnaise
Juice of 1 lemon
1 tbsp of fresh parsley, chopped
1 clove of minced garlic
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, and minced garlic together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top. Serve with crostini, crackers, or tortilla chips. Enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close