Sunday, December 17, 2017

Mr. Hawthorne Makes Oyster Stew.

It's that kind of weather.

So it's oyster stew for today.

We're working on our second bushel of oysters for this season.
It's a tough job.  I know.  But somebody has to do it.

I've made any number of topped oyster preparations.


Oysters Hawthorne.
Sautéed spinach and shallots
with panko and Parmesan
 and unsalted butter.
Sometimes I drop a fennel seed or two
in there for a little surprise.

Oysters Paprika.
Parmesan, paprika, sugar, melted buttah.

Oysters Olé.
Crumbled cornbread, 
homemade salsa, Monterey Jack cheese.

So many ways.
So little time.

Mr. Hawthorne finally stepped in and made Oyster Stew.

Mr. Oyster's Hawthorne Stew
In a medium pan, melt 1 TB unsalted butter until it's almost browned so it's nutty-flavored.
Add in a finely chopped carrot and cook for a minute or so, moving it around in the pan.
Add in finely chopped celery, onion, and mushrooms.  Cook, stirring for a few minutes until nice and fragrant.  Pour in a quart of skim milk, then a cup of cream.  Heat through. When concoction is hot, drop in about 3 dozen shucked oysters with their likker and just heat through.  Never bring to a boil.  Turn off heat when you see the first wisp of steam.  Season with kosher salt and freshly ground pepper.  Ladle into bowl and at this point Rosie likes to swirl in a bit of dry sherry and a pinch of cayenne flakes.  Serve with oyster crackers.

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