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Oysters Rockefeller

It's now full on oyster season, and Tom Fitzmorris has damned near cracked the code. I love the story he tells about Bernard Guste not being able to use this recipe. It is close, but not exact though. maybe it is a difference in ovens, or chefs, but I had to make a couple of tweaks. Below is my adaptation:


Four dozen oystersWater from oysters + two cups2 cups chopped celery1 1/2 cups chopped green onion tops2 cups chopped parsley, stems removed1 cup chopped fresh fennel1 cup chopped watercress1/2 tsp. chopped fresh garlic3 anchovy fillets1 tsp. sugar1/8 cup ketchup1 tsp. salt1/2 tsp. cayenne1 tsp. white pepper1 Tbs. Worcestershire sauce4-5 dashes Peychaud’s bitters2 sticks butter1 cup flour1 1/4 cups very fine plain bread crumbs1/2 processed panko crubs


Combine the vegetables and the anchovies in small batches and chop to a near-puree in a food processor, using the oyster water to help things along.Combine this green slurry and the rest of the oyster water in…

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