Oysters Rockefeller & Stew Recipes : Sweating Onions for Oysters Rockefeller

Uploaded by expertvillage on 17.01.2008

My name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how
to shuck an oyster and how to prepare them a couple of different ways. Okay, so I'm going
to turn on our burner here. Turn it down to about an eight, it's a nice like medium high.
And so the first thing we're going to do is we're going to throw our butter in there.
So you want that to melt. And you can actually speed this process up by, you can cut your
butter into smaller pieces if you want, or you can actually soften your butter at room
temperature, which is what I did with it. You can see how soft it is, it is nice and
mushy. So what we're going to do is melt our butter first. Then we're going to saute our
onions just for a little bit. You don't want to cook all the, you don't want to cook them
until they're brown. Something else you can do at this point, which is optional, some
people add bacon at this point and do bacon instead of butter. That's a nice way of doing
it too. The traditional way though is butter. The traditional way also has Pernell in it,
which I'm not going to use. The traditional way also doesn't have spinach in it. The traditional
way actually has watercress and parsley which, in my opinion, don't work out nearly as well.
But that's just my opinion. Alright, so my butter is melting, so this is a good time
to add my onions right in, make sure I get all of them. So if your butter gets too hot,
all that's going to happen is you're going to actually start really cooking your onions
and that's not what you really want to do here. You just want to get some color out
of them, kind of a just soften them up, we're not trying to turn them all brown. So, we'll
come back to this, well actually we'll let this go for probably about two minutes. So,
if you want, you can be like, set your timer and we'll come back in two minutes.