How to Make Classic Oysters Rockefeller (and Not-So-Classic Oysters Oaxacafeller)

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How to Make Classic Oysters Rockefeller (and Not-So-Classic Oysters Oaxacafeller)
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Sometimes we play by the rules, and sometimes we don't.

, arranging the shucked oysters on the prepared sheet tray as you go. Once they're all shucked, it's time to cover them with the herb-butter topping. Pipe or spoon a heaping tablespoon of topping over each oyster, and then use a small offset spatula or a butter knife to spread it into an even layer, capping the oysters. Cover them evenly, since we want the topping to shield the oysters from the direct heat of the broiler, which will otherwise quickly overcook them.

Remove the baking sheet from the oven, and serve up your Rockefellers. How you go about that depends on the type of company you keep and how fancy you want to be. You can just present them straight up on the baking sheet with lemon wedges, or if you are looking to class things up, transfer the oysters to a more attractive serving platter lined with rock salt.

Charred scallions aren't usually used for making rajas, but they are a popular accompaniment at taquerias. The last time I visited Mexico City I invariably ended up ordering a side ofalong with my tacos. Seeing as scallions played a role in the Rockefeller recipe, it seemed right to fit them in here, as well.

When they're done, I transfer the scallions to a cutting board, pile the poblano pieces in the center of the piece of foil, and gather the foil to form a pouch around the peppers. This gives the poblanos a chance to steam in the foil for a few minutes to release their flesh from the skins, making it easier to peel away and discard.

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