Oysters Jones.

Because not everyone can have Oysters Rockefeller. © Ryan Schierling

Not everyone knows this, but when we decided to create this blog, we made a list of possible names that would be somewhat descriptive of our highbrow/lowbrow sensibilities when it came to cooking. We wanted a name that was catchy, and a little quirky and fun. After whittling down a long list of sophisticated silliness, the top two choices were Foie Gras Hot Dog and Oysters Jones. Foie Gras Hot Dog came out on top, obviously, and Oysters Jones (because not everyone can have Oysters Rockefeller) was forgotten. 

Until today. 

I'm not going to give you a history lesson on Jules Alciatore or Antoine's in New Orleans or how Oysters Rockefeller originated more than 110 years ago. I'm also not going to get into the heated debate over the inclusion or absence of spinach in the original Oysters Rockefeller recipe. Like Jules, I used what I had on hand for the sauce (in this case, the Jones sauce which is still rich... it just ain't Rockefeller rich). The tinned, smoked oysters are low-budget, lowbrow - a couple bucks a can. There is no Herbsaint or Pernod. The tarragon is actually Mexican Mint Marigold, which has a tarragon-like flavor with hints of anise. The fanciest thing in this recipe might be the buttery Ritz crackers, which I've heard people tend to eat smoked oysters with anyway. That said, all apologies to the late Mr. Alciatore, Antoine's, and anyone who truly enjoys a good fresh oyster. I give you... Oysters Jones.