CHARLOTTE flavor
WANNA GO?
The Beef 'N Bottle Steakhouse
4538 South Blvd.
Charlotte, NC 28209
704.523.9977
beefandbottle.net
THE BEEF
'N BOTTLE
STEAKHOUSE'S
OYSTERS
ROCKEFELLER
(Yields 20 servings of 4 oysters each)
FOR MORE CHARLOTTE RECIPES, VISIT CHARLOTTESGOTALOT.COM/CHARLOTTEFLAVOR
Ingredients
2 3-pound bags frozen chopped spinach,
thawed and drained
1 large yellow onion, finely chopped
2 pounds salted butter
2 cups Dry Sack Sherry
4 1/2 cups cracker meal
6 cups dried parsley flakes
2 tablespoons cayenne pepper
4 tablespoons dried tarragon leaves
40 extra select-sized oysters
Sprinkling of paprika and parmesan
cheese for garnish
Lemon wheel slices for garnish
Preparation
• In 6-quart saucepan, melt butter on
medium heat, pour in sherry and cook
off alcohol (about 2 minutes). Stir in
cracker meal and remove from heat.
• In large mixing bowl, combine parsley,
chopped onion, cayenne pepper, spinach
and tarragon leaves.
• Pour butter mixture into bowl of dry
ingredients and combine thoroughly to
create Rockefeller topping.
• Wash fresh, un-shucked oysters under
cold running water. Pat dry and carefully
open each oyster. Place oysters on
cookie sheet.
• Top oysters with even spread of 1 1/2
tablespoons Beef 'N Bottle Rockefeller
topping.
• Sprinkle with Parmesan cheese and dust
with paprika for garnish.
• Cook at 400 F for 10 to 12 minutes or
until golden brown.
• Garnish with lemon wheel slices and
serve piping hot.
PHOTO BY ERIC GADDY
30 FEBRUARY 2017