Oysters Rockefeller

Oysters Rockefeller

Makes 16 1-ounce servings
  • Appetizers

Ingredients 

For Riesling Migonette

  • 1 1/2 cups Brotherhood Riesling
  • 1 cup Champagne vinegar
  • 1/2 cup sliced shallots
  • 1 tablespoon mixed whole peppercorns
  • 1 1/2 bay leaves
  • 1 cup mixed Fresno peppers and shallots, cut into a brunoise

For Oysters Rockefeller

  • 1 1/2 cups Brotherhood Riesling
  • 1 cup Champagne vinegar
  • 1/2 cup sliced shallots
  • 1 tablespoon mixed whole peppercorns
  • 1 1/2 bay leaves
  • 1 cup mixed Fresno peppers and shallots, cut into a brunoise

Method 

Riesling Mignonette

  1. Warm a small pot over medium heat.
  2. Add vinegar, shallots, peppercorns and bay leaf, and reduce until the mixture is nearly dry.
  3. Add the Riesling and simmer for 15 minutes.
  4. Pass the mixture through a fine-mesh sieve, and cool in an ice bath.
  5. Divide the peppers and remaining shallots among ramekins and pour the mignonette over the top.

Spoon mignonette over each oyster just before eating.

Oysters Rockefeller

  1. Warm a small pot over medium heat.
  2. Add vinegar, shallots, peppercorns and bay leaf, and reduce until the mixture is nearly dry.
  3. Add the Riesling and simmer for 15 minutes.
  4. Pass the mixture through a fine-mesh sieve, and cool in an ice bath.
  5. Divide the peppers and remaining shallots among ramekins, and pour the mignonette over the top.

Hektor DajoWith a name like Blu Pointe, it’s no surprise that oysters garner a top spot on the Newburgh restaurant’s seafood menu. Half a dozen varieties are offered daily; recent selections included Long Island Blue Points, Massachusetts Wellfleets and Western Kumomotos. Executive chef Hektor Dajo, a graduate of the CIA, channels the simplicity of fresh seafood at Blu Pointe, which features “simple food done well,” he says. He and sous chef Sean Tomes serve chilled oysters with a Riesling mignonette and Bloody Mary cocktail sauce. In cooler weather, warm up with Oysters Rockefeller, a classic with rich béchamel, fontwwina and Gruyère cheeses, topped with crisp breadcrumbs.

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