This renowned baked oyster dish was created at Antoine's Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore. According to legend, the dish was created as a substitute for baked snails, which were hard to obtain from France. It was named in honor of John D. Rockefeller, at that time one of the world's richest men, because of the sauce's intense richness. The following recipe is the old Delmonico restaurant's take on the dish, with the Rockefeller sauce base used not only to make the Oysters Rockefeller appetizer, but also used as a spread on toast to create canapés.
Fall River Clam Chowder
A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.
Fettuccine with Spicy Shellfish
Emeril Lagasse's hearty pasta is packed with fresh shellfish and spicy chorizo.
Emeril Lagasse, star of Food Network's The Essence of Emeril, uses a rich, homemade shrimp stock here, which makes all the difference in this creamy, corn-flecked shrimp soup.
The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse's delicious muffuletta is packed with briny olives and pickled vegetables.
E.J.'s Vegetable Noodle Soup
In this nutrient-rich soup, the vegetables are cut very small and the flavors are simple. "It's one of the first dishes I cooked for E.J. and Meril," says Emeril Lagasse. "It's great for young kids."
Overstuffed Twice-Baked Potatoes
"These potatoes are so large and filling that we have customers who order this as their entrée," says Emeril Lagasse. "The reason we call them overstuffed is that we add an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes."
Apple Pie Granita
Natural-style apple juice—less filtered than regular—is high in vitamin C and antioxidants. Here, Lagasse transforms it into a refreshing granita.
Grilled Shrimp Summer Rolls
Grilling is a fat-free way to cook omega 3-rich shrimp. "And kids love rolling food in rice paper," Emeril Lagasse says.