PA Dutch Chicken and Oyster Pie in Jo Ellen's Kitchen
Lebanon PA, May 3, 2022: PA Dutch Chicken and Oyster Pie in Jo Ellen’s Kitchen
INGREDIENTS:
• 1 stewing chicken
• 1 pint oysters
• Salt and Pepper to taste
• 2 tablespoons butter or margarine
• 1 tablespoon flour
• 2 pie doughs
DIRECTIONS:
• Roll out or utilize a premade pie crust.
• Grease a deep dish pie plate with butter or margarine.
• Place pie crust into pie plate. Flute edges. Prick bottom and sides.
• Roll our or utilize a second premade pie crust. Trace bottom of pie plate with a knife to create a pie crust that will “float” on the ingredients.
• Use a teacup to cut a large whole out of the center.
• Cook and cube your chicken. Place chicken across the bottom of your pie dough. Salt and pepper to taste. Feel free to add a tablespoon of butter.
• Cover chicken with the top crust, and bake on low (325 degrees) while you prepare the oysters.
• Drain oyster juice into a pan. Add flour and butter, salt and pepper. Mix thoroughly.
• Place oyster juice mixture onto stove burner, and bring to a boil. Remove from heat, and pout over the oysters in a heat-resistant bowl.
• Remove pie from oven, and roll back top dough.
• Add one-half of the oyster mixture to one side. Replace the top dough.
• Roll back top dough on second half of the pie. Add remaining oyster mixture.
• Again cover the meat with the dough.
• Place back into the oven to finish baking to a light brown.
• Remove from heat. Let cool 15 minutes to set up. Slice and serve. Enjoy!
Recipe Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells
Recipe - Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells
INGREDIENTS:
-1 1/2 lbs lean ground beef
●1/2 lb ground ham
●1 (10 ounce) container oysters, with liquid
●1 -2 cup seasoned bread crumbs (can substitute day old French bread cubes)
●1 large onion , chopped
●3 -4 garlic cloves , minced
●1/2 cup bell pepper , chopped
●2 stalks celery , chopped fine
●1 1/2 cups green onions , sliced thin
●1/4 cup parsley , minced
●1 tablespoon paprika
●salt
●black pepper
●1 dash cayenne pepper
HOW TO MAKE LOW CARB OYSTER SAUCE - A PANTRY STAPLE FOR ASIAN COOKING
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Oh wow... I finally did it - low carb oyster sauce! So full of oyster flavor, only 4 ingredients and done in not a lot of time.
Commercial oyster sauce is a staple in our pantry for Asian cooking. It is claimed to be a mixture of caramalized oyster juices (i.e. oysters cooked in water for a prolonged period), salt, sugar, MSG, cornstarch, wheat flour and dark caramel for color. The sweet and salty flavor of oyster sauce gives you that umami taste and when you mix it with few other pantry staples such as fish sauce, mirin, rice vinegar and soy sauce, it balances things out very nicely. Sadly, like all other Asian sauces, they're not very healthy due to the sugar, wheat flour, additives and preservatives.
Unlike western countries, it's hard to find any low carb or keto sauces in Asian countries especially for Asian cooking. So since I use oyster sauce quite often, this low carb version certainly comes in handy. The idea came to me while I was making some Chinese soup which uses dried oysters to add flavor to the soup. I thought that if dried oysters can add so much flavor to the soup and other dishes, they should be great for making oyster sauce. So I tried and it turned out well. The oyster flavor is so prominent creating an umami taste for my food. Only thing is I need to track how long it would last refrigerated so will keep you updated.
You would think that this would be costly but it's not that bad. You don't have to use the big premium dried oysters as we only need their juices. Just use ordinary small ones which cost much lesser . The 200gm dried oysters I used cost RM17 (US$5) and yields 600ml of the oyster sauce so I feel it's worth the quality that I am getting.
Here's how I did it. I put 200gm of cleaned dried oysters in a pot with 1500 ml water. Boil covered until the oysters are tender around 30 to 40 mins. Then pour into a blender. Blend until fine. Strain and squeeze out as much juices as possible. The remnants looks like oyster pate which I discarded. Next, cook the oyster juices in a pot. Add lots of salt as its supposed to be very salty as a sauce otherwise, you need to add a lot of the oyster sauce during cooking. Try tasting the commercial ones to know the level of saltiness required. Add low carb natural sweetener to taste. Finally, thicken with arrowroot powder or xanthan gum. Store in a container and keep refrigerated. it can keep for few months refrigerated.
How to Make Oyster Stew | Stew Recipe | Allrecipes.com
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Watch how to make a creamy oyster stew with fresh-shucked oysters, half-and-half, and a dash of cayenne. This easy, elegant seafood stew is an impressive, satisfying meal that's ready in less than an hour.
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Oyster Soup from Chef Warren Le Ruth
Come visit us at GreatChefs.com!! Chef Le Ruth offers two appetizers, Oyster Soup and a signature dish of the City Shrimp Remoulade followed by Medallions of Pork served with cucumbers and cap bread. The dessert is Genoise with Amaretto and Chocolate.
Honest Oyster Stew
On cold, snowy afternoons in the early-to-mid 1900s, local residents across north-central West Virginia headed for the railroad tracks, waiting patiently at their nearest depot for the trains to arrive from Baltimore. There was precious cargo on the way –– crates of fresh, ice-packed oysters, a seasonal treat delivered straight to communities along the B&O railroad system throughout the “r-months”. Though the trains no longer run through Lost Creek, wintertime oyster traditions still remain strong throughout much of the Mountain State.
Recipe: Honest Oyster Stew
Serves 4
16-20 fresh oysters (or one pint of pre-shucked, jar-packed oysters labeled stewing size)
3 cups whole milk or half and half
1 medium sweet yellow onion, diced
1 medium fennel bulb, chopped
2 large celery stalks, chopped
2 small-to-medium shallots (or one large shallot)
2 medium potatoes, cut into 1/2 cubes
1/4 cup chopped fresh parsley
4 tablespoons salted butter
3 cloves garlic, minced (optional: brown the whole cloves in butter first)
2 tablespoons kosher salt
1 teaspoon coarse ground black pepper
1/4 teaspoon ground cayenne pepper
In a small to medium pot, cover potatoes with hot water and bring to a boil. Add 1 1/2 to 2 teaspoons salt and boil for about 5 minutes until potatoes are tender, not soft and crumbly. Drain potatoes when finished and set aside.
Shuck oysters if still in the shell, or remove pre-shucked oysters from jar, and drain into a colander over a mixing bowl to retain their liquor (the liquid in the shell or the packing juices). Retain at least 1/2 cup of liquor and set aside. Strain liquor if necessary to remove debris.
In a medium-size pot, melt 2 tablespoons of butter over medium heat. Add chopped onion, celery, and fennel, as well as black pepper, cayenne pepper, and 1 teaspoon of remaining salt. Saute for several minutes, until onions are soft and slightly translucent. Add shallots and garlic, then saute for 2 more minutes, or until shallots and onions are slightly golden brown.
Add potatoes, milk, remaining butter, and oyster liquor to the vegetables. Stir together, then bring to a light simmer over medium-low heat. Add oysters and chopped parsley. Continue to simmer over medium-low heat for 2 or 3 minutes, then check oysters for doneness –– there should be a pronounced curl around the other edges. Cook slightly longer, if necessary. Season to taste with salt and fresh-cracked black pepper.
Garnish with fresh herbs, brown butter, or chopped ham. Serve with pickles and crackers or hearty bread.