Tag Archives: OYSTERS

Manhattan Oyster Chowder | The Sportsman’s Table

Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC shows Bob how he makes his Manhattan style Oyster Chowder.

Manhattan Oyster Chowder

Serves 4

Ingredients

2 dozen oysters, shucked with liquor reserved
2 slices bacon, diced
1 medium onion, diced
1 stalk celery, diced
1/2 red bell pepper, diced
2 carrots, peeled and sliced
2 cloves garlic, minced
1/2 cup white wine
Dash red pepper flakes
1 bay leaf
1 teaspoon fresh thyme
114.1 ounce can Pomi chopped tomatoes
1 cup chicken stock
2 Yukon gold potatoes, peeled and diced
2 tablespoons fresh parsley

Procedure:

In a medium sized Dutch oven, cook bacon over
medium heat until fat is rendered and bacon is crisp.
Remove bacon from pot and reserve. Add onion,
celery, red bell pepper and carrots and sauté until the
onion and celery are tender, about 10 minutes. Add
garlic and sauté until fragrant, about 1 minute. Deglaze
pot with white wine. Add red pepper flakes, bay leaf,
thyme, Pomi tomatoes, chicken stock and potatoes.

Strain oysters with a fine mesh sieve to ensure there
are no shell fragments. Add oyster liquor to the soup
(about 1/2 cup), but don’t add oysters yet. Simmer
soup until potatoes and carrots are tender, about 45
minutes. Add oysters and parsley and simmer until the
oysters begin to curl, about 2 to 3 minutes. Add bacon
bits and serve immediately.

BBQ Oysters & Blue Cheese Dipping Sauce

Ed Drombroski of Lee’s Farmers Market serves up an appetizer of Fried Oysters with a BBQ sauce and Blue Cheese Dipping Sauce.

BBQ Oysters & Blue Cheese Dipping Sauce

6 Appetizer Servings or 4 Main-Course Servings

BLUE CHEESE DIPPING SAUCE

4 ounces of good-quality blue cheese, crumbled
3/4 cup mayonnaise
2 tablespoons buttermilk
2 tablespoons sour cream
1 tablespoon distilled white vinegar
11/2 tablespoons vegetable oil
1 tablespoon minced flat-leaf parsley leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
:
Combine all the ingredients in a medium-size mixing bowl, blending well with a whisk.
Serving Suggestion: Before using the dipping sauce, refrigerate it in a covered container at least four hours or overnight to let
the favors develop, then season with more kosher salt and pepper if desired. Keep refrigerated and use within four days.
Yields 1½ cups

BBQ SAUCE

¼ cup plus 2 tablespoons mild-favored hot sauce
1 tablespoon honey
6 tablespoons butter

Combine the hot sauce and honey in a blender. Set aside. In a very small saucepan, heat the butter to 140°F over
medium heat, using a frying thermometer to access temperature.

Promptly turn the blender to low speed and slowly pour the 140° butter in a thin steady stream through the hole in the
blender’s lid. Pour this barbecue sauce in a large, nonreactive mixing bowl and set aside. If you don’t have a blender you can whisk together in a bowl.

OYSTERS

canola oil, for deep frying
2 cups seasoned cornmeal or flour
36 medium-to-large oysters drained

Heat the oil in a deep fryer to 350°F, or heat 1½ to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350°.

Place the seasoned cornmeal or flour in a large mixing bowl.

Once the oil has almost reached 350°, drain any excess oyster liquor from a batch of the oysters and dredge them in the
seasoned cornmeal or flour.

Carefully slide the oysters into the oil.the oysters just until golden brown and crispy, about two minutes. Remove the finished oysters from the oil with a slotted spoon and drain on paper towels. Repeat to dredge and fry the remaining oysters.

As soon as all the oysters have been fried and drained, add small batches of them to the bowl of barbecue sauce and toss to
coat well. Serve while still warm.
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Sautéed Oysters Recipe | The Sportsman’s Table

A delicious recipe from Chef Fred Neuville who has been the founding Chef / Partner of some of Charleston’s favorite restaurants. In 2007 Chef Neuville left to go out on his own with his family and open Fat Hen Restaurant & Catering (Low Country French). Neuville spent his days in the restaurant fast lane making an indelible mark on the Charleston food scene. Ready to fuse his passion for food and family, Neuville opens Fat Hen as an outpost for culinary delights and domestic enjoyment.

Sautéed Oysters

Ingredients:
• Shallots…1oz.
• Country Ham…1.5 oz.
• Wild Mushrooms…1.5oz.
• White Wine…1 oz.
• Liason…3 oz.
• Spinach…1 oz.
• Oyster (selects)…5 each

M.O.P.
Using a sauté pan on high heat, you first start with the shallots and white wine. Let the wine reduce by half and add liason (egg yolks and heavy cream), mushrooms, and country ham. When the liason is “nape” consistency, add the spinach and oysters. Sauté until the oysters are translucent, season with salt and pepper, and serve over grilled Tuscan bread.