It is Oscar time again, have you seen the movies? I have to say I haven’t but that never stops me from watching and of course munching on something divine. For this #SundaySupper Red Carpet Party hosted by Katie from Ruffles and Truffles, I made Oysters Rockefeller. A classic appetizer that originated in New Orleans, in 1899 by chef Jules Alciatore, the son of restaurateur Antoine Alciatore and founder of Antoine’s. The dish was named after John D. Rockeller, the richest American at the time. It was named this because of it’s intense rich sauce.
The original recipe is top secret and has a mystery surrounding it. There are two different renditions of what has happened to the original. Some say it was handed down through generations in the tight lipped family but it is also said that Jules took the recipe to his grave. Anyone making the recipe today is only making a version of the original. It is said that the initial recipe didn’t even have spinach but “other” green vegetables. Well, that is all fine, we can all create our own version. I went for an Oysters Rockefeller recipe from Epicurious and adapted it to call my own. And yes, it has spinach but I didn’t want a load of spinach on top, I wanted a lighter version, one that is basically an easy mouthful where you are not struggling to get a larger quantity down. I think I got it right. Here goes!
These sophisticated appetizers are perfect to celebrate a night at the Oscars. They are fun and delicious.
Ken and I first started eating them and thought they were very good, by the second one we thought they were fantastic, by the finish we both longed for more. They grew on us like a story to a climax in a good movie. Then we wished they had never ended!! I hope some of the Oscar award winning movies are like that, always leaving you wanting more!!
- 1 garlic clove, chopped
- 1 cup loosely packed spinach
- ¼ cup green onion, chopped
- ⅓ cup butter, softened
- ¼ cup panko crumbs
- 1 Tbsp. Ouzo
- 1 tsp. hot sauce
- Kosher salt
- 24 fresh oysters
- ¼ cup Parmesan cheese, grated
- Add spinach, garlic and green onion to a food processor. Pulse until it is fine chopped. Move the mixture to a medium bowl.
- Mix together the butter, panko, Ouzo and hot sauce and process in the food processor until well mixed. Add the spinach mixture back in and pulse, until just blended. Season with salt and pepper. Can be made 8 hours ahead of time and refrigerated.
- When ready to bake, heat the oven to 450F with a rack set at the top level. Shuck the oysters and discard some of the liquor from the shell. Place the oysters on a salted baking sheet. Adding as much salt as necessary to aid in the shells to standup properly. Top each oyster with one heaping tsp. of the spinach mixture. Sprinkle with cheese. Bake until the oysters are lightly browned about 8 min.
Recipe adapted from Epicurious.
Here is a whole collection of wonderful recipes for the big night! ENJOY!!
Nominees for Best Supporting Appetizers:
- Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon by Crazy Foodie Stunts
- Black and White Olive Cheese Puffs by Peaceful Cooking
- Cheddar Olives by Jane’s Adventures in Dinner
- Chicken Boursin by Recipes Food and Cooking
- Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
- Herbed Butter and Cheese Popcorn by Kudos Kitchen by Renee
- Italian Guacamole with Pesto by Food Done Light
- Melon and Prosciutto Skewers by That Skinny Chick Can Bake
- Mini Cheese Balls by Rants From My Crazy Kitchen
- Moroccan Beef Kefta Briouat by Manu’s Menu
- Oysters Rockfeller by Noshing With The Nolands
- Prosciutto Wrapped Shrimp by Casa de Crews
- Raspberry Brie Bites by Love and Confections
- Roasted Red Pepper Pinwheels by A Day in the Life on the Farm
- Smoked Trout Stuffed Baby New Potatoes by Food Lust People Love
- Spinach Bites by Shockingly Delicious
- Sweet Chili Chicken Skewers by Nosh My Way
Nominees for Best Course in a Leading Role:
- Bow Ties and Tails Galore by Cindy’s Recipes and Writings
- Chicken Oscar by Palatable Pastime
- Indulgent Lobster-Champagne Risotto by The Weekend Gourmet
- Oscar Worthy Cantonese Lobster with Coconut-Ginger Rice by Confessions of a Culinary Diva
Nominees for Best Supporting Sips:
- Apple Ginger Martini by Hezzi-D’s Books and Cooks
- Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
- Cherry Almond Sparklers by Magnolia Days
- Iced Espresso Martini by Cosmopolitan Cornbread
- Red Carpet Sparkler by Rhubarb and Honey
- Thank You Peary Much by Sew You Think You Can Cook
Nominees for Best Delectable Desserts:
- 7-Layer Bark by Take A Bite Out of Boca
- Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
- Champagne Truffles by Brunch with Joy
- Chocolate Covered Cherries by Peanut Butter and Peppers
- Decadent Flourless Brownies by Recipe for Perfection
- Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups by Wallflour Girl
- Mini Strawberry Galette by Basic N Delicious
- Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
- No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
- Popcorn Puppy Chow by Pies and Plots
- Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy’s Honeybunch
- Tuxedo Cake by The Redhead Baker
Nominees for Best Dressed Table:
- DIY Glitter Vases by Sunday Supper Movement
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