Oysters Rockefeller

June 17, 2018 10:41 AM


  • 1 Dozen Oysters
  • ¼ Cup Parmesan Cheese
  • 1 Cup Sauteed Spinach
  • 1 Lemon (zest Skin and ½ the remaining fruit)
  • 1 ounce Garlic
  • 1 ounce Shallots
  • 1 Cup Butter (Melted)
  • Pinch of Salt
  • Pinch of Ground White Pepper
  • Pinch of Cayenne Pepper/or tobacco Sauce
  • 3 ounces EVOO
  • 1 cup Panko Bread Crumbs

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  • Shuck Oysters Carefully
  • Scrape Oyster Shell, Reserving any liquid, keeping oyster on ½ Shell
  • In Saute Pan, Add EVOO, Garlic, Shallots, and Spinach ; Saute until wilted and Fragrant
  • Season with Peppers and a tiny bit of kosher salt
  • Add Reserved Oyster Juice and Incorporate, remove from heat
  • Add Panko Bread Crumbs , Parmesan Cheese, and ½ of Lemon Zest
  • Fold in ½ Cup Butter and mix softly
  • Put filling over Oysters, Sprinkle with More Zest, and then Drizzle Butter On Top
  • Bake at 350 Degrees Until Browned and Bubbling Hot

Chef Mike Burdick has over twenty-two years of restaurant experience and knowledge.  He enjoys working with people immensely and appreciates coming on WNYT to share his food on “Let’s Eat”.  At Some Point in the Future, Mike wants to open his own vision of a Restaurant.

Stay Tuned for his next visit.


Muneib Chater

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