Smoked (or Baked) Oyster Rockefeller Casserole

Smoked (or Baked) Oyster Rockefeller Casserole
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Save yourself some $$ and enjoy Oyster Rockefeller at home in a casserole form with a touch of smoke.  When you can get double or even triple the value in oysters, this is a great deal.  Even better, oysters pairs with smoke beautifully, so this is a great way to redesign this restaurant classic.

For Supper Challenge this week, “nice” followed the “naughty” them from last week, as we anticipate Santa’s arrival.  As a big BBQ cook, I suspect I need to be naughty to ensure I can load up on char-COAL. Haha.  In any case, since I made deep fried Oyster Boulettes last week, my “nice” dish would compare the two cooking techniques.  Smoked (baked), not fried.

Did you know that Oyster Rockefeller was a recipe adaptation in 1899 from a popular snail dish?  This classic dish was developed in Antoine’s Restaurant in New Orleans when the dish exuded as much richness as a Rockefeller with the green spinach likened to the greenback.

Smoked Oyster Rockefeller Taste: Spinach and parmesan is nicely balanced, not too “fishy,” oyster flavor really comes through. I would prefer a bit more salt.
Smoked Oyster Rockefeller Texture: Soft – even though the top is crispy, when eating, I found the crispiness of spinach and breadcrumbs dissolved into the moisture of the oyster.

Smoked (or Baked) Oyster Rockefeller Casserole

Smoked (or Baked) Oyster Rockefeller Casserole

Oyster Rockefeller can be enjoyed at home by smoking or baking in a casserole. Its just as delicious for half the value!
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Servings: 6
Course: Drinks, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 tablespoons salted butter
  • 1 clove garlic minced
  • ¼ cup onion celery, green pepper or/and carrot, optional
  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoon white wine
  • 1/3 cup panko breadcrumbs
  • 2 +2 tablespoons grated parmesan cheese
  • 2 tablespoons Japanese mayonnaise
  • ¼ teaspoon table salt to taste
  • ¼ teaspoon black pepper to taste
  • 1 pint oysters (I used Fanny Bay oysters purchased in a quart container)

Equipment

  • 9 inch (or smaller) pie dish or heat-proof casserole dish

Method
 

  1. Preheat smoker or oven to 350F (I use 300F for a Gateway Drum Smoker).
  2. In a 9 inch (or smaller) pie dish or heat-proof casserole dish, spray dish with non-stick spray. Lay oysters to cover the bottom of the dish. Set aside.
  3. In a frying pan on medium heat, melt 1 tablespoon of butter and add garlic, onion, celery, green pepper, or/and carrot and cook until softened.
  4. Add remaining butter to melt and spinach to warm.
  5. Add white wine to deglaze frying pan. Set aside to cool.
  6. Meanwhile, in a medium bowl, add breadcrumbs, 2 tablespoons parmesan cheese, Japanese mayonnaise, salt and pepper.
  7. Add spinach mixture from frying pan into bowl of breadcrumbs.
  8. Toss mixture to combine. Add additional salt and pepper as required.
  9. On top of the oysters in the casserole dish, evenly spread the spinach mixture.
  10. Sprinkle additional 2 tablespoons of grated parmesan cheese.
  11. Place oyster casserole dish into smoker or oven. Smoke or bake for 40 minutes.
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Filed Under: BBQ/ Smoked/Grilled, Main, Meat, Side Dish, Supper Challenge
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