Oysters are perhaps the ultimate aphrodisiac to romance your lover. But just how would you prepare these seafood morsels to help you and your lover get in the mood? Oyster Bar executive chef Sandy Ingber shares recipes for a romantic meal to share with your significant other this Valentine's Day.
Broiled Bluepoint Oysters With Anchovy ButterSandy Ingber Transfer anchovies, shallots, parsley and wine to a cutting board and chop until finely minced. Mix butter in Hobart® mixing bowl with paddle attachment on medium speed for 5 minutes or until soft. This step can be done by hand if the butter is softened enough. Scrape sides and bottom of bowl and add minced mixture. Mix on medium speed for an additional 3 minutes, scraping bottom and sides of bowl again. Mix one last time until completely incorporated (about 1 more minute). Spoon butter along the edge of a sheet of wax paper and roll paper over butter so that it forms a 2-inch diameter log. Twist ends of paper so that butter is totally covered by wax paper. Repeat this process as needed. Label, date and store in freezer until needed. To prepare the oysters Place the oysters under the broiler or in a very hot oven until the butter melts and the oysters begin to curl around the edges, about 3 to 4 minutes. Sprinkle with chopped parsley, and serve immediately. 91229813647260499butter2tablespoon2 tbsp. sweet butter, softenedSpanish anchovies44 filets of Spanish anchovies, drainedsauvignon blanc1tablespoon1 tbsp. Sauvignon blancshallots11 shallots, peeled and cut in halfcoarsely 1tablespoon1 tbsp. coarsely chopped curly parsley | leftfalsefalse0truefalsefalse10 SPECIAL SECTION SLIDE SHOW: |
Oysters RockefellerSandy Ingber
To prepare oysters
Preheat oven to 475 degrees or heat broiler.
Open 12 Bluepoint Oysters and place on a baking platter.
Remove oysters from the shells and reserve.
Fill each shell with about 1 tbsp. of creamed spinach (see below).
Place one oyster on top of spinach and place oysters on baking platter.
Bake 2 to 3 minutes or until oysters begin to slightly cook.
Remove tray from oven and top each oyster with Hollandaise sauce, mornay sauce or parmesan cheese.
Brown lightly and serve
To prepare creamed spinach
Place defrosted spinach in colander. Place in vegetable steamer and cook for 4 minutes. Squeeze out all excess water from spinach. Place cooked spinach on a cutting board and chop until fine but not pureed.
Transfer any prepared chopped spinach that is not going to be used immediately to clear plastic container and refrigerate. Do not hold cooked and chopped spinach for longer than one day.
Transfer chopped spinach to a double boiler and add cream, salt, white pepper and nutmeg.
Heat spinach to 140°.
Note: Holding spinach at too high of a temperature will cause it to discolor; creamed spinach should be prepared no more than 2 hours in advance. Spinach may be prepped in bulk to the cooked and chopped stage, and then refrigerated. To make creamed spinach, add rest of ingredients and heat as needed. Cooked and chopped spinach has a 1-day shelf life.
9122981364726049960492Bluepoint Oysters1212 Bluepoint Oystersspinach0.5pound1/2 pound frozen chopped spinach, defrostedheavy cream0.5cup1/2 cup heavy creamsalt0.25teaspoon1/4 tsp. saltwhite pepper0.125teaspoon1/8 tsp. ground white peppernutmegPinch ground nutmeg
Oyster StewSandy Ingber Yield: 1 portion In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add half and half and cook for a few minutes until the cream is boiling hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10-5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers. 9122981364726049960699half and half2cup2 cups Half and Halfclam broth 0.25cup1/4 cup clam broth or juicebutter1tablespoon1 tablespoon sweet butterlea Error processing field:IngredientsAn error occurred while parsing EntityName. Line 1, position 511. | rightfalsefalse0truetrue6 |
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