Here are two excellent Christmas Oyster Stew recipies from our friend Oysterman on the Chesapeake Bay.
http://oysterloversparadise.blogspot.com/2008/12/locally-grown-oyster-stew-christmas-eve.html.
Happy Holidays!!!
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Thursday, December 25, 2008
Christmas Eve Fried Oysters
This is the recipie for the saltine crusted fried oysters that were served at the oysterman household on Christmas eve. Enjoy:
Merry Christmas Eve Fried Oysters
1. lightly dust each oyster in flour, salt, and pepper and let them dry on a couple folded paper towels.
Crumble Saltine Crackers with a rolling pin in the long bags they come in.
You don’t want to pulverize the crackers too much or you will get cracker powder rather than the desirable quarter inch size crumbs.
Separate the cracker crumbs from the dust and pour the crumbs into a wide shallow bowl.
Dip each oyster in a bath of eggs beaten with a little whole milk or cream and then cover it in Saltine Cracker crumbs.
Let stand for a minute or so on folded paper towels on a platter then fry in a thick frying pan at medium high heat in about a half an inch of salted (or unsalted) butter until golden brown on each side.
Remove onto another plate with folded paper towels before presenting on a serving platter garnished with lemon wedges and parsley sprigs. Serve with plenty of freshly made Oyster Sauce."
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Saturday, December 20, 2008
Famous Christmas Oyster Stew
By: Cremon (from Recipie Zaar)
Oysterman says: "I made this stew and it was incredible. It is a nice twist on an old recipie. Try it this year"!
Cremon: For years, its been a tradition in my family to eat oyster stew at the start of dinner Christmas night (not Christmas eve). The celery salt and paprika give the stew that red and green Christmas color too. Oyster stew always makes me think of Christmas no matter where or when I eat it. We always had 10 or more people at the table and there were never leftovers of this stew. I still love this recipe and it is my favorite - I've never had anything close, even at fine restaurants.
SERVES 10 -12 (change servings and units)
Change to: Servings US Metric
Ingredients:
2 cups butter, separated
1 1/2 cups finely minced celery
5 tablespoons finely minced shallots
1 gallon half-and-half
2 (32 ounce) containers fresh shucked oysters, undrained
salt & fresh ground pepper (at least 2 round tablespoons)
6 dashes Tabasco sauce
celery salt
10-12 pinches paprika, 1 pinch per bowl
Directions:
Melt 2 sticks of butter in a large skillet over medium heat, add the celery and shallots and saute until the shallots are translucent.
Pour half-and-half into a large pot over medium-high heat.
Mix in 2 sticks of butter, celery, and shallot mixture.
Stir continuously.
When the mixture is almost boiling, pour the oysters and their liquid into the pot.
Season with salt, pepper and Tabasco sauce.
Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Add celery salt and paprika to each bowl along with a 1 1/2 - 2 tablespoon square of butter from the remaining sticks.
Happy Holidays!
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Oysterman says: "I made this stew and it was incredible. It is a nice twist on an old recipie. Try it this year"!
Cremon: For years, its been a tradition in my family to eat oyster stew at the start of dinner Christmas night (not Christmas eve). The celery salt and paprika give the stew that red and green Christmas color too. Oyster stew always makes me think of Christmas no matter where or when I eat it. We always had 10 or more people at the table and there were never leftovers of this stew. I still love this recipe and it is my favorite - I've never had anything close, even at fine restaurants.
SERVES 10 -12 (change servings and units)
Change to: Servings US Metric
Ingredients:
2 cups butter, separated
1 1/2 cups finely minced celery
5 tablespoons finely minced shallots
1 gallon half-and-half
2 (32 ounce) containers fresh shucked oysters, undrained
salt & fresh ground pepper (at least 2 round tablespoons)
6 dashes Tabasco sauce
celery salt
10-12 pinches paprika, 1 pinch per bowl
Directions:
Melt 2 sticks of butter in a large skillet over medium heat, add the celery and shallots and saute until the shallots are translucent.
Pour half-and-half into a large pot over medium-high heat.
Mix in 2 sticks of butter, celery, and shallot mixture.
Stir continuously.
When the mixture is almost boiling, pour the oysters and their liquid into the pot.
Season with salt, pepper and Tabasco sauce.
Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Add celery salt and paprika to each bowl along with a 1 1/2 - 2 tablespoon square of butter from the remaining sticks.
Happy Holidays!
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Fantastic Christmas Oyster Recipe
Tis the season to eat oysters!!! falalalalala.
This is what they should look like. Yum.
This recipe for Christmas Oysters serves: 8
Ingredients:
48 fresh oysters (in shells)
4 tablespoons (60 mL) butter
2 tablespoons (30 mL) extra-virgin oil
4 shallots, finely minced
4 garlic cloves, finely minced
1 teaspoon (5 mL) 'herbs de Provence'
4 tablespoons (60 mL) all purpose flour
2/3 cup (160 mL) warm milk
2/3 cup (160 mL) vegetable broth
2/3 cup (160 mL) dry white wine
Salt and pepper, to taste
Few drops Tabasco sauce
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) oil
30 oyster mushrooms, cut into strips
Grated Cheddar cheese
Fresh parsley
How to cook:
Open-up oysters, reserving juice refrigerate both, oysters in half-shells and juice, separately.
Into a casserole, heat together 4 tablespoons (60 mL) butter and extra-virgin oil brown together shallots, garlic and 'herbs de Provence'.
Well stir in flour.
Stirring, pour in warm milk, vegetable broth, dry white wine and reserved oyster juice stir until boiling.
Lower heat to low simmer until smooth.
Salt, pepper and stir in Tabasco sauce.
Into a fry pan, in hot 2 tablespoons (30 mL) butter and oil, brown oyster mushrooms strips.
Preheat oven at 'broil'.
Stir mushrooms strips into sauce.
Evenly coat each oyster with sauce sprinkle with grated cheese.
Brown under broiler.
Decorate each oyster with fresh parsley and serve immediately.
Note:
Herbs de Provence: a mixture of rosemary, thyme, basil, marjoram and savory.
This recipe for Christmas Oysters serves/makes: 8
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This is what they should look like. Yum.
This recipe for Christmas Oysters serves: 8
Ingredients:
48 fresh oysters (in shells)
4 tablespoons (60 mL) butter
2 tablespoons (30 mL) extra-virgin oil
4 shallots, finely minced
4 garlic cloves, finely minced
1 teaspoon (5 mL) 'herbs de Provence'
4 tablespoons (60 mL) all purpose flour
2/3 cup (160 mL) warm milk
2/3 cup (160 mL) vegetable broth
2/3 cup (160 mL) dry white wine
Salt and pepper, to taste
Few drops Tabasco sauce
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) oil
30 oyster mushrooms, cut into strips
Grated Cheddar cheese
Fresh parsley
How to cook:
Open-up oysters, reserving juice refrigerate both, oysters in half-shells and juice, separately.
Into a casserole, heat together 4 tablespoons (60 mL) butter and extra-virgin oil brown together shallots, garlic and 'herbs de Provence'.
Well stir in flour.
Stirring, pour in warm milk, vegetable broth, dry white wine and reserved oyster juice stir until boiling.
Lower heat to low simmer until smooth.
Salt, pepper and stir in Tabasco sauce.
Into a fry pan, in hot 2 tablespoons (30 mL) butter and oil, brown oyster mushrooms strips.
Preheat oven at 'broil'.
Stir mushrooms strips into sauce.
Evenly coat each oyster with sauce sprinkle with grated cheese.
Brown under broiler.
Decorate each oyster with fresh parsley and serve immediately.
Note:
Herbs de Provence: a mixture of rosemary, thyme, basil, marjoram and savory.
This recipe for Christmas Oysters serves/makes: 8
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