A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Wednesday, December 28, 2011

Oyster Stew over the Holidays

Our Holiday season wouldn't be complete without oyster stew.   So popular is this traditional Holiday meal that we have to reserve our oysters early from our favorite oyster vendor (Just Rite Supermarket) just to be sure we get them.  With the Holiday rush and activities over with, and two pints of oysters in the fridge, Dave and I will be settling in this evening with a warm, winter dish of oyster stew.  Here is my own (and favorite) recipe for it:
Don't forget the Oyster Crackers!
Oyster Stew  approx. 4 servings
2 Tablespoons butter
1 Tablespoon minced onions
1 pint shucked oysters
1/2 tsp salt
1/2 teaspoon sugar
pinch pepper
pinch garlic
pinch dill weed
pinch paprika
3 cups Half and Half  (or 2 cups Half and Half & 1 cup of whole milk)  
1/2 cup sour cream
dash tabasco sauce
--In a saucepan, melt butter and saute minced onoins.  When onions start to soften, add oysters, salt, sugar, lemon pepper, garlic, dill weed and paprika.  Cook until oysters start to curl around edges, approx. 5 minutes.  Stir in milk, cream, sour cream and tabasco sauce.  Heat through.  Season to taste.

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