Only fresh oysters will do
Oyster soup recipes are mostly cream based. Mostly.
Oyster and Andouille Soup
- 1 lb shucked oysters about 14-20 depending on size
- 2 fresh andouille sausage sliced
- 6 whole anchovies packed in salt rinsed and chopped
- 2 chili de arbols chopped fine
- 1/4 cup butter
- 1/3 cup flour
- 1 can tomatoes crushed by hand
- 1 red bell pepper diced medium
- 1 onion diced fine
- 1 leek quartered chopped fine
- 2 tbsp garlic minced
- 6 cups chicken stock
- 3 tbsp fresh parsley
Shuck oysters, save juice and rinse. In a large stock pot melt butter and saute onion over low heat until golden. Add chili peppers, sausage and anchovies and brown meat. Add bell pepper and leak and saute until vegetables are soft. Add garlic and cook until fragrant, then add flour and mix well. Continue to saute on low until roux begins to color then add tomatoes and deglaze pan. Bring heat to medium and add oyster liquid and broth. Bring to a boil then turn to a low simmer and cover. Cook for 1 hour stirring occasionally. Season with salt and pepper. If ready to serve add oysters and poach for 1 minute. If not let soup stand until ready, bring back to simmer and then poach fish. Soup base gains spice and flavor if left to sit for a couple hours.
Also known as yellow turnips
This is a simple way to serve rutabaga. any assortment of root vegetables will work.
Roast Root Vegetables
- 1 rutabaga peeled and cubbed
- 2-4 carrots peeled and cut into large bites
- 1-2 potatoes peeled and cubed
- 6-8 small whole cloves garlic
- Olive oil
- Old bay
- 2 tbsp cider vinegar
Toss everything together but vinegar and place on a roasting sheet in one layer Roast at 425 degrees until browned, stirring every so often. Sprinkle on vinegar and roast 10 minutes more. Serve hot sprinkled with fresh parsley.
Talk about perfect
This is a great stuffing for lamb. I used a mixture of golden raisins, figs and currants. It can be topped with a light pan gravy as well.
Fruit Stuffed Lamb
- 2 1/2-3 lb boneless lamb roast butterflied
- 2 cups mixed dried fruit diced fine
- 1 1/2 oz brandy
- 1/2 cup chopped hazelnuts
- 1 tsp cayenne pepper
- 1 tbsp fresh rosemary
Pound out lamb and season with salt and pepper. Mix all other ingredients in a bowl and let stand 30 minutes stirring occasionally. Spread mixture over lamb and roll into a log. Tie with bakers twine and place on a rack in a roasting pan with 2 cups red wine. Roast at 425 degrees for 15 minutes then turn heat to 345 degrees and cook until done. Let stand 15 minutes before slicing.
Assemble as seen here
Some people may feel that filet mignon is too nice for a sandwich. Not I.
Filet Mignon Sandwich with Sun Dried Tomato and Blue Cheese Sauce
- 2 filet mignons
- 8 dried porcini mushrooms
- 1 tsp coriander seed
- 1/2 tsp mustard seed
- 1 tsp black peppercorns
- 1/2 tsp anise seed
- 1 tbsp sea salt
Blend all together and rub into steak. Wrap in plastic and refrigerate for 8-12 hours. Prepare grill and cook steaks until rare. Remove from heat and let stand 10 minutes before slicing thin.
- 6-7 sun dried tomatoes in olive oil
- 1/8 cup roughly diced onion
- 2-3 oz blue cheese
- 1/8 cup dry white wine
- 1/8 cup mayo
Blend everything together until smooth. Refrigerate 2 hours before serving
Red Leaf Kale
That is a good amount of fish
The clam sauce really complements the meaty halibut flavor etc etc. This is just really good.
Halibut and Clam Sauce
- 2 doz clams live
- 1 doz mussels live
- 1 1/2 lbs halibut fillet
- 1 large shallot chopped
- 1 large garlic clove
- 3 potatoes skinned and diced small
- 1/2 cup fresh crab stock
- 1 cup dry white wine
- 2 tbsp oregano
- 1/2 lemon
Heat 2 tbsp olive oil in a large frying and add 1/2 cup wine, garlic clove and shellfish. Bring to a steam then cover and cook for five minutes. Remove from heat and let stand five minutes. Uncover and discard any that are closed. Remove meat from shell, strain and keep broth. Heat 2 tbsp butter over medium heat and saute shallot until golden. Add potatoes and remaining wine and cook until liquid is absorbed. Add half the clam liquid and shell stock and bring to a simmer. Cook until potatoes are done. heat oven to 360 degrees. Mash half the potato mixture, add the remaining clam juice and reserved clams and mussels. Bring to a simmer then make a space large enough for fish to sit. Season halibut with salt and pepper and place in pan. Sprinkle oregano and squeeze lemon juice over fish and bake until cooked through, about 15 minutes. Remove from oven and let stand five minutes before serving.
It does not have to be presented in the crab shell
Crab season begins in December in Oregon so Christmas eve was a little different this year. The main difference between dungeness and blue crab is the size. Aside from the much better, sweeter flavor of blue crab of course. But fresh crab is still well fresh crab espicially when it is put into something else. The other benefit of crab in Oregon is it does not come slathered in spice like Maryland if it is already cooked. That means the shells can still be used to make an exceptional stock. Which is one of the reasons why this risotto is so good. By now if you do not know how to cook risotto go here.
- 1 lb cleaned crab
- 1 1/2 cups arborio rice
- 1 large shallot minced
- 3-4 cloves garlic minced
- 1/2 cup dry white wine
- 5-6 cups crab stock
- 1/4 cup romano grated
- 2 tbsp parsley chopped
Cook risotto normally. Add crab when somewhat tender and cheese at end.
It’s like the Italian flag.
People need munchies while they wait for that big holiday meal. This year we went with a Mediterranean-themed appetizer spread on Thanksgiving because Katherine’s colleague used to work for an olive distributor. Hey, we find inspiration everywhere. This is colorful, easy to make and very tasty. Serve with lavash, by itself, or put the leftovers — if there are any — on salads or in omelettes.
- 1 1/4 lbs feta cut into 1/2 inch cubes
- 1 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1/2 cup sun-dried tomatoes
- 2 tbsp fresh chopped parsley or oregano
- pepper to taste
Bring a kettle of water to boil. Steep tomatoes in boiling water for 30 minutes. Drain water and chop. Place cheese in a dish large enough to hold them in one layer. (We used a pie dish.) Mix tomatoes, oil, lemon juice, herbs and pepper to taste in a small bowl. Pour over cheese. Cover and refrigerate for 24-36 hours. Bring to room temperature before serving.