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New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Spinach, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 12/12/2000 - RECIPE FOR OYSTERS BAKED WITH SPINACH & SAMBUCCA
"OYSTERS WITH SPINACH & SAMBUCCA"
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1 pound fresh spinach, stems removed and washed, or 1 10 ounce package frozen spinach, defrosted
2 tablespoons butter
2 tablespoons chopped onion
1 tablespoon chopped fresh basil or parsley
2 tablespoon Sambucca
1/4 cup heavy cream
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 cup soft bread crumbs
2 tablespoons grated Parmesan cheese
16 oysters, scrubbed and shucked;
half the shells reserved
Rock Salt
Preheat oven to 475 degrees. Cook fresh spinach, with water that clings to leaves, in a medium saucepan over medium heat 2 to 3 minutes, or until limp. Drain in colander. When cool enough to handle, squeeze to remove as much liquid as possible, or, drain defrosted spinach in colander and squeeze dry. Chop fine. In a small frying pan, melt butter over medium heat. Add onion and cook 2 to 3 minutes, or until softened. Add spinach and basil and cook, stirring 2 minutes. Add Sambucca, cream, nutmeg, and salt. Cook 2 minutes, or until thick and bubbly. Spoon spinach mixture over oysters. Sprinkle bread crumbs and Parmesan cheese on top; press gently to help adhere. Place oysters on a bed of rock salt in a baking pan. Bake 7 to 8 minutes, or until oysters are plump and juicy and crumbs begin to brown.
Critics rate
"As the Mouse Moves" as HOT!
CLICK HERE!
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Free-Type your email address here & receive
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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