Bacon Wrapped Oysters Rockefeller

September 15, 2014 2:22 pm Published by Leave your thoughts

Bacon Wrapped Oysters Rockefeller

This recipe comes from Three Degrees Restaurant located in Portland, Oregon. It’s a great appetizer or entrée for when you can get your hands on some fresh oysters. Oysters Rockefeller is a classic dish that was first served in 1899 at Antoine’s restaurant in New Orleans. Talk about a “classic!”

Three Degrees is a restaurant where food & drink & people always complement each other, and everything goes with the view. Strategically situated where downtown Portland likes to gather and overlook the Willamette River, Three Degrees invites you to get comfortable with the shared-plate approach of our seasoned chefs as they celebrate the bounty of the Pacific Northwest, especially where it involves fish.

Between well-traveled Executive Chef Tom Dunklin, and Lauro Romero as Chef de Cuisine, Three Degrees embraces the Shared Plate philosophy that encourages more people to enjoy more flavors in more ways than any single plate can accommodate. And because it’s Portland, they make it as local as possible. Give them a follow on Facebook.

Serves 2 for an appetizer or 1 entrée


4 oysters, shucked
2 slices of thick-cut bacon
¼ cup shallot, chopped
½ cup fennel chopped
¼ cup fennel tops chopped
¼ cup green onions, chopped
¼ cup parsley, chopped
2 Tbsp. garlic, minced
2 egg yolks
1 tsp. chili flake
1 Tbsp. parmesan, grated
¼ cup apple cider vinegar
1 cup olive oil

Pat dry shucked oysters. Blanch bacon in boiling water for one minute. Let cool. Cut each piece in half. Then using a skewer wrap bacon around oyster and secure with skewer. Place on the side. Combine all ingredients, except oil in a blender and blend till smooth. Slowly add oil to emulsify. Season with salt, white pepper, Tabasco and Worcestershire. Heat cast iron pan till medium high heat. Season oysters with Creole seasoning and sear each side of the oysters for 2 to three minutes or until the oysters are just cooked in the center. Spoon dressing on a plate and top with a salad of shaved fennel dressed in olive oil, lemon juice, salt and pepper. Then top with cooked oysters, fried parsley and drizzle hot sauce to finish.

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