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Ruth’s Chris Oysters Rockefeller Dazzle your guests with elegant Oysters Rockefeller, certain to make a special occasion even jazzier. Our chef has spiced things up with the addition of blackening seasoning, bringing an extra dash of depth and flavor to this classic appetizer. About the Chef: Chris Brooks, executive chef of Ruth’s Chris Steak House at Concord Plaza, has added his stamp to the restaurant’s Oysters Rockefeller recipe, a delicious start to any romantic meal. About the Restaurant: Ruth’s Chris Steak House of San Antonio has two locations with talented Executive Chefs Chris Brooks and Wayne Kung who offer delicious meals in a setting that sizzles with romance. Ruth’s Chris was named Best Steak House and Best Special Occasion Restaurant in the San Antonio Express-News 2009 Readers Choice Awards. More about Ruth's Chris Steak House Ruth’s Chris Oysters Rockefeller Ingredients ½ cup diced white onions 1 tablespoon canola oil 1 tablespoon salted butter 1 tablespoon blackening seasoning (Your favorite brand) 2 ounces (volume) Pernod Liqueur 1 tablespoon fresh chopped parsley (curly) ½ cup creamed spinach (Your favorite brand or recipe) 6 fresh oysters on the half shell 1 tablespoon Romano cheese Hollandaise Sauce, as needed Rock salt, as needed Directions Dice onion into ¼-inch pieces. Heat a sauté pan, add canola oil and continue heating. Place the diced onions in the pan and toss well. Add butter and blackening seasoning and cook until onions are clear. Add Pernod and reduce until almost dry. Add fresh parsley and toss well. Pour into a container and cool in refrigerator. (This can be made ahead and will keep for 4 days.) Wash fresh oysters to remove any debris. Place on a cutting board and, using an oyster knife, open oyster shells. Throw away top shell. (You may ask your local fishmonger to open the oysters for you.)Using the oyster knife, free each oyster from the bottom shell. Fill a pie pan with 1 cup of rock salt. Place each oyster on the salt and push down to seat it in place. Place one tablespoon of Period onions on top of each oyster. Place 1 tablespoon of creamed spinach on top of each oyster. Sprinkle 1 tablespoon of Romano cheese over all oysters and place into a preheated 400-degree oven for 6 minutes to cook oysters and to heat spinach and onions. Fill a platter with rock salt. Remove oysters from oven and top with your favorite hollandaise sauce. Place oysters on top of rock salt on platter. Sprinkle with fresh chopped parsley and serve.

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