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Reviewed Oysters Rockefeller
Jan 22, 2012 on FoodNetwork.com
“This is a really good recipe base. The flavor of black liquorice makes me ill, so I simply replaced the chervil with italian parsley, and deglased the saute with a dry white wine (i used an albarino) instead of the Pernod. Really good.
My other "heads-up" with this recipe is to be mindful of the size of the oysters you use. The...”