Cookery Rhymes: Jolly Jinks


Jolly Jinks, the sailor man,
Went to sea in an oyster can.
But he found the water wet,
Fishes got into his net,
So he pulled his boat to shore
And vowed he’d sail the seas no more.

Oysters Rockefeller

48 fresh, unopened oysters
1 1/2 cups beer
2 cloves garlic
seasoned salt to taste

7 black peppercorns
1/2 cup butter
1 onion, chopped
1 clove garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces Monterrey Jack cheese, shredded
8 ounces Fontina cheese, shredded
8 ounces mozzarella cheese, shredded
1/2 cup milk
2 tsp salt, or to taste
1 teaspoon ground black pepper
2 tbs fine bread crumbs

This classic New Orleans recipe from the restaurant Antoine’s, may only be for the most adventurous of children. It certainly is one of my favorites when in New Orleans. Children will learn how to make a basic cheese sauce, bread crumbs, shred cheese crush garlic and shuck oysters.

1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.

Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet.

2. Preheat oven to 425 degrees F

3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterrey Jack, Fontina, and Mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

4. Bake until golden and bubbly, approximately 8 to 10 minutes.

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