Jerry Jost owns Jost Homes and performs the very manly job of building custom homes. But his friends and neighbors call him the Betty Crocker of the neighborhood. Well, actually, it’s something not quite as flattering, but we can’t print it here. Suffice it to say Jost is a great cook and loves doing it. Jost chose Oysters Rockefeller to share here because “it’s really unique, the recipe is fairly simple and it’s pretty quick to make.”
- 12 fresh, medium to large oysters (found in fish counters, 4-6 oysters per jar)
- 1 cube butter
- 2 tablespoons soy sauce
- 4 to 6 cloves garlic
- 1 bunch fresh spinach
- 4 to 6 ounces Kraft Parmesan Cheese
- 12 oyster shells, bowls or cupcake tin
- Mesquite wood chips
- 5 pounds charcoal briquettes
- Light outdoor barbecue using your favorite charcoal briquettes. Soak a handful, 6 to 10 ounces, of mesquite wood chips in water for 15 to 30 minutes.
- Sauté chopped garlic, butter and soy sauce in a small pan on medium heat until garlic is golden. Remove from heat.
- Prepare oyster shells by washing whole spinach leaves, approximately 2 per shell, and lay directly in shells.
- Chop remaining spinach leaves coarsely and set aside.
- Place one large or medium already shucked oyster on each spinach bed; ladle each with a tablespoon of sautéd garlic/soy/butter mixture on top of oysters.
- Cover top of each oyster with remaining chopped spinach and 1 tablespoon parmesan cheese.
- Spread coals and place mesquite wood chips evenly on coals. Place prepared oyster shells on grill (medium/high heat).
- Cover with lid to let the smoke work into oysters. Cook until cheese topping is melted and spinach edges are lightly browned (approximately 15 to 25 minutes).
- Serve hot in shells. If you don’t have oyster bowls or shells, you can place them in a cupcake tin. Flavor will remain the same but you will have to get creative with your personal presentation.
Tips: You can reuse oyster shells with proper cleaning. Natural oyster shells are dishwasher safe.
“My inspiration for this recipe clicked after visiting a small oyster bar on the Petaluma River in 1990,” Jost says. “A lot of people who don’t like oysters just love this recipe, and the presentation is simply beautiful.”