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:
- to pan ADD>> whole butter
- place on burner, ADD>> chilies
- DO NOT BROWN BUTTER
- when butter begins to foam, ADD>> garlic, shallot, leek, Poblano puree, coriander
- toss together, mix well
- ADD>> oysters, Worcestershire, Tabasco
- bring to simmer
- ADD>> fish veloute
- return to fast simmer
- reduce and toss
- ADD>> reduced cream
- return to low simmer
- check oyster for doneness
- adjust seasonings
- pour into PASTA BOWL arrange oysters
- GARNISH with chopped parsley and red pepper curls.