Sandy Ingber, executive chef at the Grand Central Oyster Bar in New York City, decreed the Royal Miyagi oyster from K & B Seafood as December’s Oyster of the Month. The “Bishop of Bivalves” suggests the Royals from Vancouver Island for his renowned Oysters Rockefeller recipe, perfect for a holiday appetizer, and one of the signature dishes of the historic seafood restaurant “below sea level” at Grand Central Terminal. Scott Conant featured this dish on the Food Network’s The Best Thing I Ever Ate, calling it “old-school cooking at its best.” As he says, every component needs to be perfect.
24 Royal Miyagi oysters on the half shell (substituted for traditional Blue Point oyster recipe)
This is one of the key components of our Oysters Rockefeller, but creamed spinach has been on our menu as a side since Mr. Jerome Brody reopened the restaurant. The only change is that we now make it with vin blanc sauce—and what a difference it makes in flavor!
1 pound frozen chopped spinach, defrosted
Vin Blanc Sauce (page TK)
Pinch of ground nutmeg
Pinch of kosher salt
We serve this sauce most often with salmon, but it’s also a great sauce for grouper and red snapper (one of old classics is broiled grouper with Hollandaise sauce and snow peas).
Makes about 2 cups
6 egg yolks
1 tablespoon dry white wine
1 1/2 cups clarified butter (page TK)
2 tablespoons lemon juice
12 dashes Tabasco sauce (or to taste)
1/4 teaspoon kosher salt
If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.
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