NORTH WEST OYSTER STEW

-By November 2010 Member Spotlight Walter Bronowitz

Makes 6 portions

Ingredients:

  • small non-stick sauté pans w/lids
  • .5 lbs whole butter – room temp
  • 1.5T green chilies (Serrano, jalapeno) – minced
  • 2T garlic – minced
  • 6T Shallot – fine chop
  • 6 oz EP leek – brunoise
  • 9 oz Poblano Chili – roasted, peeled, seeded, puree
  • 3 T coriander seed – toasted, ground
  • 5-6 each per person – shucked oysters
  • to taste – Worcestershire
  • 1 pt thin fish veloute
  • 1 Qt 1C reduced cream
  • lemon juice
  • tabasco
  • pasta bowls

Garnish:

  • .25c chopped parsley
  • .5 each red pepper – into curls, one day ahead

Prepartion Method, 1 Portion:

  1. to pan ADD>> whole butter
  2. place on burner, ADD>> chilies
  3. DO NOT BROWN BUTTER
  4. when butter begins to foam, ADD>> garlic, shallot, leek, Poblano puree, coriander
  5. toss together, mix well
  6. ADD>>  oysters, Worcestershire, Tabasco
  7. bring to simmer
  8. ADD>>  fish veloute
  9. return to fast simmer
  10. reduce and toss
  11. ADD>> reduced cream
  12. return to low simmer
  13. check oyster for doneness
  14. adjust seasonings
  15. pour into PASTA BOWL arrange oysters
  16. GARNISH with chopped parsley and red pepper curls.