CAGE RECIPE: Oysters Ric-A-Feller

Oysters Ric-A-Feller

This is my take on the ubiquitous oysters Rockefeller, so named because of how
RICH the dish is. It’s pretty easy and DELISH!
Serves 4
8-12 large oysters, scrubbed and shucked, leaving the oysters in the shell.
½ stick of unsalted butter
1/4 cup scallions, chopped
1/2 cup onions, minced
1/4 cup parsley, chopped
1 tablespoon Flavor Maker Spices CAGE Seasoning
1/4 cup Pernod
2 cups spinach, cooked and drained  or frozen thawed, chopped and drained
3/4 cup heavy cream
¼ cup Parmigiana cheese

Once you learn this trick, eggs Benedict are a breeze!
In the blender:
3 egg yolks
1 tbls red wine vinegar
Dash each of worcestershire and tabasco
In a small pot:
One stick of butter
Pinch of salt
1 small shallot, minced
1 tsp dry tarragon
Put the pot on medium high heat to melt the butter mix. Meanwhile turn on the
blender and let the egg mix get whipped up good.
When the butter is melted and just boiling pour the hot butter into the blender
slowly, making and emulsion. Use right away or store in a double boiler on low
heat until ready to use.

In a large heavy skillet melt the butter.
Saute the scallions, onions, parsley, and cajun seasoning in butter until softned but
not brown. Carefully add the Pernod and flame off (careful now!)
Add the spinach and the cream. Steam gently for a few minutes to reduce the
cream by about ⅓ but don’t kill it. keep it green. Fold in the cheese.
Transfer to a food processor in batches and pulse it a few times to break it down
but try not to puree it. Lay out on a pan to cool.

Preheat oven to 400 (if you have a convection setting turn it on)
To assemble
Top each oyster with the spinach mix, covering the entire thing.
Spoon on some bearnaise and bake for 8 minutes.
The bearnaise will become golden. Serve hot.