Rockefeller Pizza Recipes

SPINACH ROCKEFELLER

Steps:

• Preheat the oven to 400 degrees F.
• Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.

OYSTERS ROCKEFELLER

Steps:

• Preheat oven to 450 degrees.
• Open the oysters, leaving them on the half shell, and reserve the oyster liquor. Arrange them in a baking pan; then, chill until ready to use.
• Pick over the spinach and remove any tough stems and blemished leaves. Rinse well and place in a saucepan. Cover and cook, stirring, until wilted. Drain well, and squeeze to remove all moisture.
• In the container of a food processor, combine the drained spinach, celery, scallions, parsley, garlic and anchovies. Blend to a fine texture.
• In a skillet, heat 2 tablespoons butter. Add spinach mixture. Cook and stir for about 1 minute. Set aside.
• Heat the remaining butter in a saucepan. Add the flour, blend, and stir with a wire whisk. Add the oyster liquor, stirring vigorously with the whisk. Stir in the cream, season with Tabasco, and cook for about 2 minutes. Add the spinach mixture, cheese and liqueur. Blend well and let cool. Add salt and pepper to taste.
• Spoon equal parts of the spinach mixture on top of the oysters and smooth over the tops. Bake for 20 to 25 minutes or until piping hot.

OYSTERS ROCKEFELLER

Steps:

• In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

OYSTERS ROCKEFELLER

Steps:

• In a bowl combine the lettuce, the spinach, the scallion, 1/2 cup of the breadcrumbs, the minced parsley, the celery, and the garlic. In a skillet melt the butter over moderate heat and in it cook the vegetable mixture, stirring, for 1 to 2 minutes, or until the greens are wilted. Stir in the liqueur, the anchovy paste, the cayenne, and salt and black pepper to taste and chill the mixture, covered, for 1 hour, or until it is cold.
• In another skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Arrange 1 oyster in each of reserved shells and moisten the oysters with some of the reserved liquor. Spread half of the vegetable mixture by heaping teaspoons onto the oysters and sprinkle the bacon over it. Top the bacon with the remaining vegetable mixture and sprinkle each oyster with 1 tablespoon of the remaining 2 1/4 cups bread crumbs.
• Arrange the oysters on ovenproof platters or in jelly-roll pans filled with the coarse salt and bake them in the middle of a preheated 450°F. oven for 18 minutes, or until the edges of the oysters begin to curl and the bread crumbs are browned well. Garnish the platters with the parsley sprigs and the lemon wedges.