Saucy Mama Parmesan Garlic Marinade
We're excited to share this super delicious recipe from our food blogger friend, Kim Banick (The Prize of Cooking), who is the 2017 World Seafood Champion! This was Kim's opening round recipe at the World Food Championships. Each competitor in the seafood category had to prepare their own version of Oysters Rockefeller, and we were lucky enough to get to try these little guys! They are SO good. The crunchy parmesan-caper topping is a great start before you get to the garlicky oyster below. There were a few people amongst our group whom are not oyster fans...and even they liked them! We think that's the sign of a truly great recipe.
From Kim Banick:
"This was my required seafood dish for the first turn in at the World Food Championships that scored 96.375.
The fresh shucked Salt oysters are placed in the preheated oyster tray that has Saucy Mama Parmesan Garlic marinade and melted butter in each shell. Then they are covered with a Mornay Sauce that is filled with fresh spinach, parsley, green onions, more Parmesan cheese and topped with fresh garlic breadcrumbs made with lots of Challenge Butter."
Parmesan Garlic Oysters Rockefeller with Fried Capers
Makes 12 oysters
12 medium sized fresh oysters, shucked (wash and save bottom shell if using in the tray)
4 tablespoons Saucy Mama Parmesan Garlic Marinade
12 tablespoons unsalted butter, divided
½ ounce creamy Havarti cheese, shredded
12 tablespoons finely grated Parmesan cheese, divided
2 tablespoons flour
1 cup whole milk
1 ¼ teaspoons 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
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, and heat until warmed through. Turn off heat and set aside.
In another small saucepan, melt 2 tablespoons of unsalted butter. Add in 2 tablespoons 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 Saucy Mama Parmesan Garlic Marinade:
In a small microwavable bowl, melt 2 tablespoons of unsalted butter, then stir in the 4 tablespoons of Saucy Mama 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 breadcrumb 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.
We can't help but notice people around us getting excited for football season. As the kids start trickling back to school, fantasy leagues are forming and fans start chatting about season openers. On the other side, there's those who don't want to think about football yet, because that means fall. There's still more sunshine and barbecues [...]
Are you daydreaming of warm weather days this spring? Maybe you're lightening up on wearing the heavy jackets and sweaters and thinking it's time to lighten up your dinners, too...This dish from Lisa at Jersey Girl Cooks is the perfect way to lighten up your pasta! Have you ever tried zucchini noodles? They really are delicious [...]
Today we are featuring another awesome recipe from our friend Christie, at Zestuous. We swear, this gal has never-ending recipe ideas…and we love it! This yummy, Parmesan-cheesy mixture can be served either as a dip or stuffed in peppers and features our fan-fave Saucy Mama Parmesan Garlic Marinade. Plus, it’s EASY to make, and if [...]
As recipe submissions are flowing in for our Skinny Mama Contest, I started looking back at recipes from our very first contest a few years ago. With new products always coming out, we sometimes forget about these “oldies” (but goodies!), like our Parmesan Garlic. So I found this recipe from Rachel Whitener and [...]
Sticking to this week’s theme of “healthier” eating, today I’ve got a delicious pita wrap recipe to share. This one was submitted to us by Laura at RealMomsKitchen for one of our Saucy Mama contests. With a Mediterranean feel, this wrap is super simple to whip up for a yummy hot lunch at home, and [...]
We’ve got another tailgate recipe for you guys! This one comes to us from Kegan Sims, one of our Ultimate OSU Saucy Mama Tailgate contestants. Although hot dogs are an easy and traditional tailgate food, Kegan put a spin on these ordinary dogs and created what he calls the “Beaver Dog”. The recipe sure looks [...]
*By Suzie “Saucy Mama” Barhyte- Original Recipe!*Our friend Rob Hoffman stopped by my test kitchen to tell me he had picked up some beautiful king crab legs. That meant it was time for a party. We called some other friends for dinner at our house Saturday night. Rob barbequed the crab legs and [...]
It’s a warm summer evening here in Oregon, and there is nothing better for dinner on these nights than some fresh grilled vegetables! Here’s another recipe submission from last year’s food blogger contest from Laura at Real Mom Kitchen. It’s simple, yet delicious. And it’s what I will be munching on tonight for dinner…along with [...]
We have to admit that it’s always great to see a recipe in which the author says, “This is one of those recipes where it’s almost insulting how good it is when it was made with so little effort.” Yet that is exactly the kind of quick, easy and delicious recipe we were looking [...]