Oysters '15

I was in New Orleans over the weekend and saw a line of people outside the Acme Oyster House. I had noticed that it was voted one of the 10 best oyster houses in the south. It is also the host of the World Oyster Eating Championship. (Record is 47 dozen in 8 minutes.) That is impressive! I have never eaten there but will put it on my list of things to do. Just across the street is Felix’s Restaurant and Oyster Bar which was also in the top 10.

This week I did try two new oyster recipes and they are worthy of your trying them. It is oyster season now, so get out and get some oysters and try these recipes.

Taken from January 2015 ‘Southern Living’ magazine.

Classic Oyster Stew

Makes 4-6 servings

1 pt. shucked fresh oysters, undrained

2 cups milk

Kosher salt

Freshly ground black pepper

¼ cup butter

1 shallot, minced

1 small garlic clove, minced

2 Tbsp. all-purpose flour

1 cup half-and-half

2 Tbsp. sherry

½ tsp. Worcestershire sauce

1/8 tsp. celery salt

Fresh lemon juice

Dash of hot sauce (such as Tabasco)

Oyster crackers, saltine crackers, or buttered toast

Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4-5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent from overcooking.

Melt butter in a large saucepan over medium-heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

 

This next one is an impressive presentation and delicious also.

Oyster-Bacon Pot Pie

1 qt. shucked fresh oysters, undrained

4 thick slices bacon, diced

3 Tbsp. butter

8 oz. fresh button mushrooms, thinly sliced

6 green onions, sliced

1 celery rib, chopped

1 jalapeño pepper, seeded and minced

1 garlic clove, minced

2 Tbsp. fresh lemon juice

¼ cup dry white wine

2/3 cups all-purpose flour

¾ cup heavy cream

¼ tsp. table salt

¼ tsp. ground red pepper

¼ tsp. freshly grated nutmeg

1 tsp. Old Bay seasoning

½  (17.3-oz.) package frozen puff pastry sheets, thawed

1 large egg

Place an oven rack in lower third of oven and preheat oven to 400°. Drain oysters, reserving 1 ½ cups oyster liquor. Cook bacon in Dutch oven over medium heat, stirring occasionally, 8 minutes or until crisp. Drain bacon on paper towels; reserve 3 Tbsp. drippings in Dutch oven.

Add butter and next four ingredients to Dutch oven; sauté 5 minutes. Add garlic and lemon juice; cook 1 minute. Add wine, and cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in cream, next 4 ingredients, and reserved oyster liquor; bring to a boil. Boil, whisking constantly, 2 minutes.

Remove from heat; stir in oysters and bacon. Spoon mixture into 6 lightly greased 12-oz. ramekins. Cut pastry sheets into circles slightly larger than ramekins, and place 1 on top of filling in each ramekin. Whisk together egg and 1 Tbsp. water; brush mixture over pastry.

Bake at 400° on lower oven rack 30-35 minutes or until browned and bubbly. Let stand 15 minutes before serving.