Parmesan Garlic Oysters Rockefeller
#TheOysterBed #2017WFC #FoodSport
Update 11/15/20: Looking back at past posts I get chills when I come across this one. Oyster Rockefeller was my first required turn in dish at the 2017 World Food Championships. It scored so high and was so loved by the judges and my family. It was part of the reason I took 1st place in Seafood that year. I later made more of these bad boys to serve at Thanksgiving after the competition. Since then, I have made them over again and even changed them up with a Southwest twist.
Just look at those beauties. Every time I look at this photo I want to head out to get fresh oysters so I can make more. This was our structured dish for the 2017 World Food Championships in Orange Beach Alabama last November. A dish that helped take me to the top to win 2017 World Seafood Champion title and $13,000.00 in cash and prizes. (I won $10,000.00 in cash and prizes for placing 1st in the seafood category then I won $3000.00 cash in a new category, Elite Wild Card category because my overall scores ranked highest in the group. See my scores here.) Not bad for a little oyster.
“Saucy Mama” Suzie Barhyte, owner of Barhtye Foods and my WFC sponsor. #teamsaucymama
But that’s not all, we now get to compete as one of 10 finalists at the World Food Championships Final Table this April 21st and 22nd in Bentonville Arkansas for $100,000.00. Yes, you read that correctly $100,000.00. I am still blown away when I think about this journey. 2017 was my fourth year to compete at the World Food Championship. Three times in the seafood category and one year in chili. (We won 2nd place in People’s Choice Chili that year.)
I need to stop for a moment and tell you all that when I say “I or me” in this story, it needs to include my fabulous team members. Let’s start with “Saucy Mama” aka Suzie Barhyte, owner of Barhyte Foods/Saucy Mama products and my wonderful WFC sponsor. Without her support, going to compete would be nearly impossible. It takes winning a Golden Ticket or joining the Elite Wild Card category, supplies and travel expenses to get to the WFC. Her support and belief in her team are above and beyond. I also need to say thank you to Mike Adams, Adam’s Rib Smokehouse and Loralee Wood/Coldwell Banker Military Specialist Realtor for their support. Last and certainly not least is my husband, Mark who endures my love for this food sport and Amy Barrett, blogger of My World Simplified. Without their help in the kitchen, my dishes would never happen.
Amy Barrett, My World Simplified and I one day one. We have no idea what is in store for us.
A good pep-talk is always welcome before a cook-off but so are the hugs. Go Team!!!!!!
Others thought I was crazy for wanting to compete in seafood again. It is described as one of the hardest categories to compete in due to the high number of chefs and restaurant teams competing. 2016 we did not place very well. I went way to far out of the box with creativity and learned the hard way.
2017 was going to be different when the testing process began at home. I knew that the first turn in dish was going to be Oysters Rockefeller. The plan was to create the most delicious Oysters Rockefeller, one that the judges would want to eat more of after the first bite. Research began, my husband drove to the Oregon coast (about an hour from our home) to bring home fresh oysters and testing started.
How many oysters can one eat before you need to invite the family and neighbors over? LOL I will say that oysters are not the most popular seafood in my group of friends but I will tell you that we made new oyster believers out of them after they tried ours. When someone who hates oysters tells you how much they enjoyed yours, its a good day in the kitchen.
Practice run with fresh large Oregon oysters. The Oyster Bed Tray can be used without the shells but I wanted the judges to be able to easily pick up their oyster and have it in front of them. At home, we cook the oysters directly in the tray with no shells. This allows us to buy already shucked oysters so the shells can be used for coastal restoration.
Knowing the required dish is one thing but the WFC also required the Oysters Rockefeller be served in The Oyster Bed tray. Once I read that, I found them online and fell in love the tray and the companies mission. The Oyster Bed company was gracious to send me a tray to enjoy. I did just that. Check out the fun recipes we created and used the tray with so far. The tray is not just for oysters in my opinion.
One last catch that the WFC threw our way was that they would be supplying the fresh gulf oysters. OK great, that means one less ingredient that I need to buy. But oh wait, the real catch is that they will not be shucked and can not be opened until the cook off has started. My poor husband did not plan to shuck oysters on site. He started talking to others and someone suggested going to YouTube to learn how to shuck oysters. Yea, YouTube, you saved the day. The look on his face in the photo below says it all. LOL
What would I do without my wonderful Sous Chef and hubby, Mark? Love you honey!!
You can find the Parmesan Garlic Marinade that I used for this recipe on the Barhyte Foods website here. I know you will love it as much as we do. Not only do we use it for this recipe but we blend it with mayonnaise for a great salad dressing.
I recently partnered with The Champions Table to be able to share affiliated links of my favorite food sport products with you. When you click on this link and if you choose to purchase an oyster bed tray, I will receive a small portion for sharing. It does not increase your price or add additional costs. The proceeds I receive which come from the retailer will be very helpful for maintaining my blog. I will only link to products that I truly love and endorse.
The Le Petite Oyster Bed Tray Pro Package
Parmesan Garlic Oysters Rockefeller with Fried Capers
Number of servings: 12
Fresh Oysters are laid in a bed of Parmesan Garlic marinade then covered with a creamy Parmesan Mornay sauce stirred with fresh spinach, parsley, green onion, shallots and lots of garlic. Butter and garlic infused fresh breadcrumbs lay over the cheese sauce with more fresh Parmesan cheese. When the Oysters Rockefeller are hot and bubbly, briny fried capers are sprinkled on the top giving the oysters a perfect tangy yet salty finish.
Ingredients
- 12 medium sized fresh oysters, shucked (wash and save bottom shell if using in the tray)
- 4 tablespoon Saucy Mama Parmesan Garlic marinade
- 12 tablespoon unsalted butter, divided
- ½ ounce creamy Havarti cheese, shredded
- 12 tablespoons finely grated Parmesan cheese, divided
- 2 tablespoon flour
- 1 cup whole milk
- 1 ¼ teaspoon kosher salt, divided
- 2 cup fresh spinach leaved, packed
- 3/4 cup fresh parsley leaves, packed, divided
- 2 green onions, coarsely chopped
- 8 garlic cloves, finely minced, divided
- 1 tablespoon shallots, finely minced
- 1 cup fresh bread crumbs
- ¼ cup small capers, drained and dried off on a paper towel
- ¼ cup avocado oil, or another other high heat oil
- Optional condiments; sliced lemons and hot sauce
Instructions
- Heat oven to 400 degrees. Place oyster bed tray in the oven to preheat.
- Prepare the Mornay sauce:
- In a food processor, add the spinach, ½ cup parsley leaves and the coarsely chopped green onions, pulse until finely chopped. Set aside.
- In a small saucepan, sauté the shallots and 2 minced garlic cloves in 2 tablespoons of unsalted butter for several minutes or until tender. Add in the milk and 1 teaspoon of kosher salt, heat until warmed through. Turn off heat and set aside.
- In another small saucepan, melt 2 tablespoons of unsalted butter. Add in 2 tablespoon of flour and cook the roux mixture for a couple of minutes to cook out any flour taste. Slowly whisk in the milk mixture into the roux. Continue to whisk until smooth and thickened. Add in the shredded Havarti and ½ ounce of finely grated Parmesan cheese. Whisk until smooth then blend in the spinach/parsley mixture. Set the Mornay sauce aside until ready to assemble the oysters for baking.
- Prepare the breadcrumb topping:
- In a skillet, melt 6 tablespoons of unsalted butter. Add in 6 minced garlic cloves and sauté for a minute then add in the breadcrumbs, ¼ teaspoon salt and 2 tablespoons of the remaining fresh parsley that is finely minced. Continue to cook the breadcrumb mixture until slightly browned. Remove from the heat and set aside until ready to assemble the oysters for baking.
- Prepare the Parmesan Garlic marinade:
- In a small microwavable bowl, melt 2 tablespoons of unsalted butter then stir in the 4 tablespoons of Parmesan Garlic marinade. Set aside.
- Prepare the fried capers:
- In a small skillet, heat the avocado oil and carefully fry the capers for 30 seconds to 1 minute. The capers with open up and stop sizzling when they are fried and ready to remove. Drain on a paper towel and set aside.
- Assembling the Oyster Rockefeller:
- If using the bottom oyster shell, place into the preheated oyster bed tray. Place ½ tablespoon of the Parmesan Garlic marinade in the bottom of the shell or tray. Place the shucked oyster over the top of the marinade. Spoon some of the Mornay sauce over the oyster, enough to cover the entire oyster. Sprinkle each oyster with shredded Parmesan cheese. Top each with a good amount of the panko topping.
- Bake for 8-10 minutes or until the edges around the oysters are bubbling and the breadcrumb topping is deep golden brown. Remove from the oven, top with the fried capers. Serve immediately!!
- Optional condiments are sliced lemon and hot sauce.
Notes
*When I link to products and services, those links may be affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, I’ll earn a small commission. The commission is paid by the retailers, at no cost to you. Thank you, Kim
