Streetside Seafood's Oysters Rockefeller - New York News

Streetside Seafood's Oysters Rockefeller

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(WJBK) -

Sumptuous food and drink will take center stage when the Birmingham Bloomfield Chamber hosts its 10th annual Vine & Dine gala benefiting Gleaner's Community Food Bank of Southeast Michigan.

To purchase tickets please call visit www.bbcc.com or www.vinendine.com or call (248) 430-7688.

One of the participating restaurants is Birmingham's Streetside Seafood. Learn more to make their Oysters Rockefeller below:

Rockefeller Filling
Yield: 16 Coated Oysters

Ingredients:
.5 #    Bacon    
.5 C    Spanish onion, fine dice    
1 ounce    Sambuca or Pernod    
1 C    Heavy Cream    
.25 #    Spinach (rough chop)    
.5 C    Shredded parmesan cheese    
.25 C     Italian breadcrumbs    
1 tsp.    Kosher Salt    
.5 tsp    Fresh Black Pepper

Procedure:
1. In a medium sauce pot, render bacon until slightly crisp. About 5 minutes on medium heat.  Add onion and saute until translucent. Flambe with Sambuca. Cook until alcohol burns off.    
2. Add heavy cream and bring to a boil.    
3. Add chopped spinach, cheese, and breadcrumbs and reduce until slightly thick. About 3-4 minutes.
4. Place filling on a sheet tray and refrigerate. Once cooled, generously coat each shucked oyster to cover. Top with a little of the parmesan cheese.
5. Place oysters on a baking sheet with topping and cheese and bake in a preheated 400° oven for 5-7 minutes. Place oysters on a serving platter and garnish with a lemon wedge and cocktail fork.

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