Baked Maine Oyster “rockefeller” Recipe

Preparation Steps

1. 1

   Prepare the Ingredients

   Preheat your oven to 375°F (190°C). Rinse black-eyed peas and soak them in water for at least 4 hours or overnight. Cook wild rice according to package instructions.

2. 2

   Cook the Black-eyed Peas

   In a pot, add soaked black-eyed peas and cover with fresh water. Bring to a boil and then simmer until tender, about 30-40 minutes. Drain and set aside.

3. 3

   Sauté Tasso Ham and Kale

   In a skillet over medium heat, add diced tasso ham and cook until browned. Add the baby kale and sauté until wilted. Combine this mixture with the cooked black-eyed peas and wild rice.

4. 4

   Prepare the Butternut Squash Puree

   If using fresh butternut squash, roast or steam it until tender, then blend until smooth. If using canned puree, just set aside.

5. 5

   Shuck the Oysters

   Carefully shuck the Maine oysters and place them on a baking sheet lined with rock salt to keep them stable.

6. 6

   Assemble the Dish

   Spoon the black-eyed pea and wild rice mixture onto each oyster. Top with a few grapefruit segments and a dollop of butternut squash puree.

7. 7

   Make the Ancho Chili Beurre Blanc

   In a saucepan, reduce white wine and ancho chili powder until almost dry. Add heavy cream and reduce further. Whisk in cold butter until emulsified, then season with salt.

8. 8

   Bake the Oysters

   Drizzle the beurre blanc over the assembled oysters and bake in the preheated oven for about 10-12 minutes, or until the oysters are cooked through.

9. 9

   Serve

   Remove from the oven and serve warm, garnished with extra grapefruit segments and a drizzle of beurre blanc.