When most people think of oysters they first think of oysters on the half shell or oysters Rockefeller but one of the many ways and an also important way of serving oysters is in a stew. Oyster stew although more like a chowder I would say is a lovely way of using oysters and my recipe use oysters from a can for a few important reasons. One they are simpler to use and I wanted a quick and easy recipe that could be made in very little time. Also oysters are not always available so it eliminates the need for what if it isn’t oyster season. Also sometimes quality is actual better controlled in the canning process so you can actual get a more consistent product this way.
Now if you have your heart set on shucking oysters you can always use fresh and shuck your own reserve the oyster liquor for the recipe as it adds a lot of flavor to the fold. Now I call this a stew but here in New England if it has cream such as this we would refer to it as a chowder but unlike most chowders this is a fairly thin broth if you want to thicken it add a 1/4 cup of flour into the end of the vegetable cooking process before the liquids and stir it in until slightly browned and let it form a rue and then stir in your liquids with a wire whisk blend to keep it from lumping.
Normally I would do the later as I like my stews and chowders thick but in this one the delicate flavor is best served in my opinion on the thin side. Totally a personal preference as is true with all recipes edit to your liking. Sorry it has been a while since my last recipe a lot happening behind the scene both health and business wise that have demanded my time away from the keyboard. I think I am back on track now so new content should be rolling out daily again across the whole network starting with the oldest out of date first which meant here. Thanks for your understanding. Continue reading
This traditional Louisianan sandwich or sub has evolved to have many different variations as is typical with old recipes. In this version I serve up a traditional New Orleans seafood version of the dish that utilizes spicy fried oysters that have a two part kick but will diffusely let you know you are in Cajun country with a bit of my own heritage thrown in to give you a spicy booster if you like it really spicy.
If you are not familiar with Hungarian paprika it comes in two versions a sweet and a hot and if you are not familiar with Hungarian peppers let me just say it is the Mexico of Europe in that department as I found out as a little girl when my dad gave me a nice fresh pepper to try. I will not make that mistake ever again. Hungarian peppers can rival any hot pepper anywhere in the world for fire and as I recall they do.
Now as for Hungarian paprika it is not what most Americans are used to being called paprika which is mainly in my opinion food coloring it offers very little flavor enhancement to the food as where both versions the sweet and the hot Hungarian paprika are full of flavor this change alone in your spice cabinet (yes I have a whole cabinet – a rack doesn’t cut it) and this will be one of the biggest improvements you can make in your cooking and bring a real paprika flavor to dishes that up until then will be pretty, but lacking depth. Just like No Indian would ever use curry out of a jar nor should you settle for plain paprika again. Continue reading
Oysters are one of the shellfish many people have never tried because the most common way to eat them is raw and this turns many people off to them. I understand this and that is why today for you I have an oysters on the half shell recipe that serves them in their shell but cooks them with herbs and cheese first so no risk involved in giving them a try. Now I am not going to explain how to shock the little devils there are many tutorials out there on how to do this so I am just going to present the recipe here for your consideration.
I love seafood and especial shellfish so I am trying to build up the sites shellfish selection so that you have more recipes in this category to choice from. As you know I am a New England girl and as such seafood is fresh and plentiful in our area. If you are not so lucky there are online options out there and with modern transportation there is seafood in reach of most of the country these days. Look up in the navbar there is a link to some possible options. If you are not as fortunate as me to live in area where seafood is fresh from the boat daily it is no worries there are option out there that were not available when I was a kid.
You should try and make seafood part of your weekly menu plan it is such a healthy option and in many parts of the world the main option available. Most of the world is fairly seafood dependent and as such I like to remind people to get a bit educated on the subject of sustainability. In today’s agro fish markets there are option that utilizes fish and shellfish from sustainable fisheries where these fisheries are carefully monitored to make sure there is plenty of seafood for future generations. It is kind of up to all of us as consumers to make smart buying choices that protect this valuable resource for all of us. Continue reading
Oysters are a delicacy all over the world, although there are different types. Pacific oysters have white to black shells and grow in a sandy environment. They are creamy and sweet with a slight mineral flavor, which Atlantic oysters have thicker, slightly greenish shells. They grow in a seaweed environment (hence the greenish shells) and have a salty, vegetative flavor. Although purists enjoy their raw oysters served by themselves, other people like to add some lemon, mignonette (a vinegar-based dressing), horseradish, or hot sauce.
Shucking oysters is not hard but if you prefer to buy the ones which have already been shucked, look out for ones which are almost odorless and which are in a clear (not milky) liquid. Keep them in the refrigerator and serve them the same day. These will be almost as good as the ones you shuck yourself but the flavor might be slightly less fresh.
So, how do you eat raw oysters? There is no set way to eat them, but the usual way is to move the oyster about in the shell using a small fork, to check it is detached. Pick the oyster up with your fingers and hold it to your mouth, with the widest part of the shell touching your bottom lip. Tip the oyster into your mouth, along with the accompanying juices, chew it once or twice, and then swallow. It is a myth that you are supposed to swallow the oyster without chewing. Chewing it means you can appreciate the texture and flavor better. An oyster is not ‘chewy’ so just put your teeth through it once or twice to gauge the flavor and consistency. Once you have tried your first oyster you will be hooked! Continue reading
The following recipe is beautiful served as an appetizer or as part of a shellfish platter. Oysters need very little done to them in terms of flavoring, and serving them pure is one of the most popular methods. Some people like to add a little lemon juice and others like to add hot sauce or a mignonette, which is a piquant dressing with vinegar. Other oyster fans prefer eating their oysters plain, savoring their natural flavor.
This is why it is best to serve the garnishes and dressings on the side, to allow people to add what they choose. Oysters come in different shapes, sizes and varieties, ranging from very small to extra-large, and the price changes too, depending on the variety. You might wish to use a selection of different oysters or you might prefer to stick to one variety.
The most important thing to learn about serving raw oysters is how to present them correctly. You will need to cover your hand in a folded towel or mitt, to protect your skin and also get a good grip on the oyster shells. Use a blunt knife for the best results and apply sufficient pressure to prize open the shell but not too much – the oyster is delicate. Ensure you scrub the oyster shells well before you start trying to open them. Getting grit from the shell in your oysters will spoil their texture. Continue reading
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