Author Notes: I originally entered this recipe in the "Recipe you want to be remembered for" contest. Like many of you, I struggled with what recipe to pick. I submitted this because I realized that this recipe is my favorite because it marks my evolution as a cook. The reason I am so creative is because I learned at the hip of my Gran. Starting out as her "sous chef" when I was less than three and standing on the step ladder/chair/deathtrap, I learn to stir carefully, then I am "promoted" and learn to dice precisely and eventually, cook with love and abandon.
Fast forward 45 years later...the day before I am to go on the Martha Stewart Show.
I am standing on top of the Rockefeller Center in NYC with my daughter at sunset....her college spring break and I am thinking about my legacy. My grandmother and mother before me, and now my daughter following me. Feeling a bit nostalgic, I remember attempting to recreate the oyster dish from Antoine's (a secret recipe not shared by any employee) in New Orleans. My grandmother had a cook book with recipes from many famous restaurants, but the owners wouldn't give this recipe.
Gran taught me to read a cookbook like a detective novel...or a romance novel, or historical fiction...but the different types of cookbooks each provided a different inspiration, a different leading lady, and could lead you to desperate thoughts (and deeds!) That cookbook haunted me. I had to figure out how to not only recreate a classic, but to unlock the secret combination of ingredients.
I've had a lot of fun trying to come up with a winning combination over the years, and this one is it and it has become the traditional first course at my mother's birthday dinner, and of course, Christmas Eve,so I will be making it again in a few weeks. - lorigoldsby
- 1 bunch watercress
- 1 bunch arugula
- 1 cup baby spinach
- 1/4 cup each of chervil, savory and flat leaf parsley
- 4 green onions
- 1 1/2 sticks unsalted butter, divided
- 2 cloves of garlic
- 2 shallots
- 1/4 ounce Pernod
- dashes tabasco
- kosher salt and rough cracked pepper
- 24 oysters on the half shell
- 1/2 cup panko bread crumbs
- 1/4 cup parmesean, plus extra
- 1 pound rock salt
- 2 lemons
- Tear herbs and greens from stems and rinse. Dry in salad spinner.
- In food processor, combine garlic and shallots, herbs and greens with one and a half sticks of butter, cubed. Pulse a few times then add Pernod, tabasco and kosher salt and coarse cracked pepper to taste. Pulse again until mixture is finely chopped.
- Melt 1/2 stick of butter, add to panko crumbs and parmesean cheese.
- Place rock salt in bottom of cooking tray and arrange oysters on the half shell by nestling them into the salt.
- Scoop a generous portion of the greens mixture on top of the oyster. Top with a sprinkling of the panko/cheese mixture. With a fine zester, grate additional parmesean on top.
- Broil for 6-8 minutes until golden.
- Serve with lemon wedges.
- Note: If you have extra green/herb mixture--you can create a "non-oyster rockefeller" by nestling a scoop of the mixture directly on the rock salt and scooping it onto a crostini after baking. It makes a nice "chef's treat!"
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For