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As we approach the Fall of the year, my longtime friend, Johnnie
"Frog Lips" Westendorff has an exceptional recipe for
this seasonal favorite. I had to pry it out of him but 2 Bud
Lights and he wouldn't stop talking... Oysters Rockefeller
Adjust the recipe for the number of mouths at the table because
this makes a lot–
5 pounds of frozen, chopped spinach (thawed and drained)
6 ounces of fresh, chopped garlic
2 jumbo onions finely diced
1 quart of heavy cream
2 pounds of crisp, crumbled bacon
14 ounces of Parmesan cheese
6 ounces of Sambuka
combine all ingredients -- cover a pan with a layer of rock salt,
place oysters on pan and put generous portion over each oyster on
the half shell-- bake in a 350 degree oven until cheese has melted
and there is a golden crust. Here is photo of Debra and Johnnie,
he just turns into an animal when he drinks.
For
an extra special dessert, try this one.....
Carolina Gold Rice Pudding
1 cup short-grain
white rice (recommended Carolina gold rice)
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons butter
1/2 cup raisins
1 1/2 tablespoons vanilla extract
Pinch freshly grated nutmeg
Fruit Sauce, recipe follows
Put the rice in
the top of a double boiler set over simmering water. Add the salt
and 3 cups of boiling water. Cover and cook until the rice is
tender, about 30 minutes.
Stir in the condensed milk, butter, and raisins. Cook, stirring
frequently, over simmering water until the pudding thickens
slightly, about 20 minutes.
Remove the pot from the heat and stir in the vanilla and nutmeg.
Spoon the pudding into individual custard cups and refrigerate
until ready to serve. Invert puddings onto chilled plates and
serve with fruit sauce.
Fruit Sauce:
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
2 tablespoons butter
1/4 to 1/2 teaspoon rum extract
1 cup stewed fruit, optional
Combine the orange juice, sugar, and
cornstarch in the top of a double boiler. Cook the mixture over
simmering water until it thickens.
Remove the pot from the heat and stir in the lemon juice, butter,
and rum extract. Serve warm over rice pudding garnished with
stewed fruit, if desired
Yield: about 1 1/2 cups
Prep Time: 5 minutes
Cook Time: about 10 minutes
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