Oysters Rockefeller & Stew Recipes : Chopping Onion for Oysters Rockefeller

Learn how to chop onion for an oysters Rockefellerrecipe with expert cooking tips in this free seafood video clip. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis



http://www.youtube.com/watch?v=Q_f2GUohez0&hl=en

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Oyster Rockefeller on Toast Points

When I was a kid and I heard about Oysters Rockefeller I had visions of wealthy families sitting around linen covered tables eating small exoctic oysters served on silver plates. Then when I finally tried Oysters Rockefeller for the first time I was a queen for that one brief moment.

Now that I am older and a bit more savay when it comes to food I still love eating Oysters Rockefeller. This recipe is an adaptation of the classic Oysters Rockefeller that is served on toast points.

¼ lb Butter

1 Large Bunch of Fresh Spinach or 1 Bag Frozen

¼ Cup Parsley

1 Bunch Green Onions

2 tsp Worcestershire Sauce

2 to 3 Dashes of Tabasco Sauce

¼ Cup Ketchup

1 Baguette

1 Dozen Oysters or 1 Can of Oysters

Clean and drain fresh spinach or thaw and drain frozen spinach. Combine spinach, parsley and green onion and chop in food processor. Drain off any extra liquid.

Sauté the spinach mixture in butter for about 10 minutes. Add the Worcestershire sauce, Tabasco, and ketchup and cook for an additional 3 minutes.

Clean oysters according to butcher instructions. If using canned oysters drain off liquid. Slice the baguette into ½ inch slices place one oyster on each slice of bread then spoon a small amount of the spinach mix on to each toast point.

Broil for 10 minutes or until bubbly.

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