Oyster stew, final results...

On Mon, 24 Apr 2006 00:46:53 -0500, OmManiPadmiOmelet wrote:

<snippedrecipe>

Quoted message said:

It was expensive! Shucked oysters here run nearly $10.00 per lb.

Quoted message said:

Om

Your oyster stew recipe is interesting. I have never seen an
oyster stew recipe like it. Glad it was good! Oysters are one our favorite
meals. The stew I usually do is a very simple recipe and takes about 15
minutes to make. The ingredients are something like this.

1/2 stick butter
1/3 cup chopped green onions
1 cups milk
1 cup half/half + -
3 dozen oysters and liquor
sea salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
a shot or two or three of tabasco

I love them done under the broiler..the Rockefeller, or casino kinda
thing. TOO good!

You should check this out..

http://www.fultontexas.org/oysterfest.html

"OmManiPadmiOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 lbs. shucked oysters in juice
1 24 oz. can baby clams (well rinsed, discarded the juice due to the
sodium content!)
2 quarts home made shrimp stock (see earlier post, despite the 1 hour
pressure time, it was perfect.)
1 quart organic free range chicken stock
1 monster leek (It was 18" long and as big around as my wrist!)
4 cloves garlic
1 small fresh ginger root bulb, about 1" x 2"
1 carrot
2 stalks celery
light sprinkle of white pepper
1 tbs. dried dill weed
1 tsp. ground orange peel
1 lb. asparagus
1 pint heavy cream

Added the oysters and clams to the broth/stock and set to simmer.

Sliced the leek very thin and pressed the garlic and grated the ginger and
carrot, then sliced the celery very fine. Tossed all that along with the
pepper, orange peel and dill into the CI skillet with butter and EVOO.

Once all that was well wilted, I added that to the broth and meat, then
added the cream last.

It was divine......

Dad likes a chunkier stew tho' and this was a bit thin. I carefully
drained off a good part of the broth and it's in the freezer. The flavor
is lovely so it will be enjoyed by itself.

Funny that, while he enjoys a chunkier stew, he also just loves plain
sipping broth by itself. :-)

This sounds fabulous. I'm going to try it the next time I have company. It
sounds like a cross between a stew and a soup! I too prefer my soup to be a
little thick, but I don't like adding flour. Don't know why!

Elaine

jay said:

On Mon, 24 Apr 2006 00:46:53 -0500, OmManiPadmiOmelet wrote:

<snippedrecipe>

Quoted message said:

It was expensive! Shucked oysters here run nearly $10.00 per lb.

Quoted message said:

Om

Your oyster stew recipe is interesting. I have never seen an
oyster stew recipe like it. Glad it was good! Oysters are one our favorite
meals. The stew I usually do is a very simple recipe and takes about 15
minutes to make. The ingredients are something like this.

1/2 stick butter
1/3 cup chopped green onions
1 cups milk
1 cup half/half + -
3 dozen oysters and liquor
sea salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
a shot or two or three of tabasco

I love them done under the broiler..the Rockefeller, or casino kinda
thing. TOO good!

You should check this out..

http://www.fultontexas.org/oysterfest.html

Lots of ways to fix them. :-)
I added the asparagus because I had it and it needed to be used, and I
felt it was a compatible flavor.....

Sometimes just searching the 'frige can turn up interesting recipes. <G>

We did actually go and buy the leek and cream tho' as I felt onions
would overwhelm the oyster flavor. Leeks are lighter.

Thanks for the site!

Om

elaine said:

"OmManiPadmiOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 lbs. shucked oysters in juice
1 24 oz. can baby clams (well rinsed, discarded the juice due to the
sodium content!)
2 quarts home made shrimp stock (see earlier post, despite the 1 hour
pressure time, it was perfect.)
1 quart organic free range chicken stock
1 monster leek (It was 18" long and as big around as my wrist!)
4 cloves garlic
1 small fresh ginger root bulb, about 1" x 2"
1 carrot
2 stalks celery
light sprinkle of white pepper
1 tbs. dried dill weed
1 tsp. ground orange peel
1 lb. asparagus
1 pint heavy cream

Added the oysters and clams to the broth/stock and set to simmer.

Sliced the leek very thin and pressed the garlic and grated the ginger and
carrot, then sliced the celery very fine. Tossed all that along with the
pepper, orange peel and dill into the CI skillet with butter and EVOO.

Once all that was well wilted, I added that to the broth and meat, then
added the cream last.

It was divine......

Dad likes a chunkier stew tho' and this was a bit thin. I carefully
drained off a good part of the broth and it's in the freezer. The flavor
is lovely so it will be enjoyed by itself.

Funny that, while he enjoys a chunkier stew, he also just loves plain
sipping broth by itself. :-)

This sounds fabulous. I'm going to try it the next time I have company. It
sounds like a cross between a stew and a soup! I too prefer my soup to be a
little thick, but I don't like adding flour. Don't know why!

Elaine

Flour adds it's own flavor.
That's one major reason I use arrowroot as at thickener. It adds only a
mild peppery flavor.

Thanks! :-)

Om