Eric Lorden, I am begging you, please add the Oysters Rockefeller to your regular menu!!!!!!!!!!!!!
Thursday night we attended Passports Sparkling Wine Dinner and it was out of this world delish. We Loved everything–the sparkling wine selections, especially the creamy Blanc de Blanc Brut Dargent from France–and each and everyone one of the dishes was fantastic. But if I had to choose a favorite of the favorites, I must say that Eric’s Oysters Rockefeller is sublime. Perhaps he’ll share his recipe–I am going to get right on that!
Oysters Rockefeller was created in 1899 by Jules Alcitore at the world renowned New Orleans restaurant Antoine’s. At that time there was a shortage of snails coming into America from Europe. Jules was looking for a substitute and he wanted the replacement to be local to avoid future problems in procuring the product.
My copy of Antoine’s cookbook does not include the recipe; to this day, it is still top secret.
The sesame encrusted diver scallops with jasmine rice was definitely an entree I’m inspired to try making at home.