Prep time: 40 minutes
Cook time: 20 minutes
Susan Fox of Granite Bay was hoping we could get Spenger's original recipe for oysters Rockefeller. We heard from Frank "Spanky" Spenger of Rough and Ready, whose grandfather opened Spenger's Fish Grotto in Berkeley in 1933, right after the end of Prohibition.
Spanky shares that the state required that food be sold wherever alcoholic beverages were sold. So Spenger started selling beer with a large bowl of chowder.
Spanky worked at his grandfather's legendary restaurant for 37 years, retiring 11 years ago. Now called Spenger's Fresh Fish Grotto, this popular restaurant is still going strong under the management of McCormick and Schmick's.
1 cup plus 2 tablespoons creamed spinach
1 cup plus 2 tablespoons chopped cooked bacon
3 tablespoons butter
½ cup white sauce
3 tablespoons Parmesan cheese
Shuck oysters. Remove the raw oysters and fill each shell with a tablespoon of creamed spinach. Sauté the oysters in butter for about two minutes. Top the spinach in each shell with an oyster and top the oyster with a tablespoon of bacon and then a tablespoon of white sauce.
Top the sauce with a ½ teaspoon Parmesan cheese. Broil until the cheese melts and turns golden brown, about one to two minutes.
Per serving: 212 calories; 8 grams protein; 7 grams carbohydrates; 16 grams fat (9 saturated, 5 monounsaturated, 2 polyunsaturated); 47 milligrams cholesterol; 462 milligrams sodium; 0 fiber; 2 grams sugar; 71 percent calories from fat.