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Oysters Florentine

by Chef Marc Lupino, Dominick's Steakhouse

GMAZ interview by Yetta Gibson
Tasting by Scott Pasmore and Yetta Gibson (reluctantly)

Posted on August 5, 2013 at 6:57 PM

Updated Monday, Aug 5 at 7:00 PM

6 shucked East Coast oysters
1 1/2 T of creamed spinach per oyster
1 T of provel cheese

Lemon Butter
1 T garlic minced
1 T shallot minced
1 C Chardonnay
1/2 C fresh lemon juice

Creamed Spinach
6 cups frozen spinach
1 Tbsp. white pepper
2 Tbsp. salt
2.5 qt. cream base

Instructions -- Creamed Spinach
Thaw spinach and squeeze in a china cap to remove excess moisture

In a 7-quart sauce pot heat up cream base.

Bring to a boil; cook for 1 minute.

Add strained spinach.

Cook for 3-5 minutes, stirring constantly.

Instructions -- Lemon butter
Combine and reduce until amber color on low heat. Use 1 tablespoon of reduction and whisk in 1/2 lb. of cubed cold butter over medium-high heat. Strain and serve.

Instructions -- Oysters
Bake at 400 for 5 minutes. Top with creamed spinach and lemon butter.

Dominick's Steakhouse
15169 N Scottsdale Road
Scottsdale, AZ 85254