Hearty Creamy Oyster Stew Recipe Perfect for the Holiday Season
Creamy oyster stew is a Christmas tradition for many families. After wondering where it came from, it turned that this tradition came from Irish immigrants who used to eat soup or stew of fish on Christmas Eve as Catholic tradition banned meat on Christmas Eve. I have eaten many versions of oyster stew and many of them seem very simple with milk, butter, salt and pepper, which doesn't really justify the word stew in the name oyster stew. Maybe more like a soup. While I don't mind the simple version, the soup boy in me wanted to create something heartier and elevated to create a wow factor. This oyster stew recipe includes some components that a good clam chowder would have such as bacon, celeries, and potatoes elevated with flavors from dry white wine, fresh thyme leaves, white pepper, and cayenne pepper. This is kind of a whole she-bang goodness kind of oyster stew. Despite using all these elements, the final product does not hide oyster flavors at all. Those big chucks of oysters and all the oyster juice from the jar provide a deep and intense oyster flavor throughout the dish.
Ingredients:
3 bacon strips
¼ stick butter
1 shallot
4 cloves garlic
1/3 potato
1 celery stick
½ cup dry white wine
3 cups whole milk
1 cups half & half
½ tsp white pepper
½ tsp salt
¼ tsp cayenne pepper
1 tsp thyme leaves
2 tsp corn starch & 2 tbsp water
1 jar of fresh oysters
1 tsp fresh parsley
green onion to garnis
#oysterstew #oystersoup #christmasoysterstew
Artichoke Gratin Appetizer - Artichoke Hearts Gratin Recipe - Entertaining Ideas
Learn how to make an Artichoke Hearts Gratin Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Artichoke Hearts Gratin Recipe, a great holiday entertaining idea!
Thanksgiving Dinner: Turkey, Oyster Dressing, Spinach Madeline & Sweet Potato Casserole on the BHC.
In this video I cook a complete Thanksgiving Dinner all on the Barrel House Cooker.
Smoked Turkey, Oyster Dressing, Spinach Madeline, and Sweet Potato Casserole.
You can find out more about Barrel House Cooker 18C at the following website.
The 4 Recipes.
Smoked Turkey: inject a 14-16 pound turkey with creole butter marinade. Then liberal apply my grandpa’s poultry rub (See link below) to the skin. Attach either the EZ Load Turkey + kit or two BHC meat hooks. Truss turkey with butcher string. Light BHC according to directions. Hang Turkey in BHC until an internal temp of at least 180°F in thighs and 165°F in the Brest. About 5 hours.
Oyster Dressing: Make a quart and a half of stock by boiling a turkey neck and giblets with onion, celery, garlic, bay leaves, and other herbs for about two hours. Cut a loaf of stale or dried French bread in to 1” cubes. Sautée a a chopped onion, 2 ribs of celery and a bell pepper in half stick of butter. Brown the chopped cooked giblets and neck meat in the sauté mixture. Add the stock and the bread. Mix till mushy. Add Cajun/Creole seasoning. (Recipe below) hot sauce green onions tops and a pint of drained whole oysters. Cook on med-low heat until oysters edges curl. Remove from heat. Stir in two beaten eggs. Bake for about an hour desired consistency.
Spinach Madeline: cook four bags of frozen spinach. Drain and reserve 1 cup of the liquor. Melt a stick of butter and sauté ½ an onion chopped add a ½ cup of flour to make blond roux. Add 2tsp of Worcestershire sauce, 1½tsp of black pepper, celery salt, garlic powder, also salt and cayenne pepper to taste. Stir in a cup of evaporated milk and pot liquor. Add 1lb. Of jalapeño processed cheese cut into small pieces. Once cheese has melted, add cooked spinach and mix. It’s even better if you let set in refrigerator for 8 hours or more and then top with buttered bread crumbs and bake until hot.
Sweet potato casserole: cook four large sweet potatoes on BHC for about 3 hours until soft. Remove from skins and place in mixing bowl. Add a ½ stick of melted butter, a cup of brown sugar, and vanilla. Mix thoroughly. Place in ramekins, or CI skillet top with candied pecans. Bake in BHC for 45 minutes then top with mini marshmallows and cook another 15 minutes or so until melted.
The smoked turkey rub:
The Cajun/Creole seasoning:
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Artichokes and Oysters | Chef Lee Chizmar | Tips & Techniques
We are prepping our Artichokes and oysters for this week's recipe! ????
While on my list of yum, these two delicious treats can be a little intimidating!
Thankfully, Chef Lee Chizmar is here to break it down so we can all enjoy these at home without being plagued by fear at first sight! ????
✅Artichokes and Oysters
8 artichokes, turned and peeled, covered in acidulated water.
2 Large Plump Oysters (SHUCKED)
✅Method of Preparation:
Remove the outer leaves of the artichoke. Next, cut the top of the artichoke off using a serrated knife. The goal is to slice through the leaves leaving about a quarter-inch of the base of the leaves and exposing the top of the choke (the fibrous section in the center on top of the heart). Then using a peeler or a good vegetable peeler, peel away the outer fibrous (darker green) parts of the base of the artichoke and stem. Next, cut in half and using a spoon or a melon baller, carefully remove the rest of the fibrous choke from the top of the heart and place into the acidulated water. Clean the rest of the artichokes and place in the water.
Scalloped Oysters Recipe - Scalloped Oyster Dressing - Holiday Side Dish
Learn how to make a Scalloped Oysters Recipe! Visit for the ingredients and over 500 other video recipes. I hope you enjoy this Scalloped Oysters Recipe. A great holiday entertaining idea!
Oyster Casserole | Southern Living
Although this classic dish has had a treasured spot on Southerners’ holiday tables, you’d be hard-pressed to find two cooks who make it the same way—or even call it the same thing. Depending on where you grew up, you might know it as oyster dressing, oyster pie, or even scalloped oysters. Recipes vary widely, with the exception of a few common components: oysters, a rich and creamy sauce, and a crispy topping, often Ritz Crackers, saltines, or breadcrumbs. Our Test Kitchen looked back at all of our recipes, and, after some tinkering, came up with what we think is the best version ever: plump oysters baked in a rich Parmesan cream sauce and topped with buttery breadcrumbs. Crumbled crackers often top this casserole, but we prefer homemade breadcrumbs because they soak up more butter.
Whatever name you give it, or however you serve it, it will remain a favorite decadent Christmas tradition.
Recipe:
Ingredients:
5 tablespoons salted butter, divided ;1/4 cup chopped yellow onion; 1/4 cup chopped green bell pepper; 1/4 cup chopped celery; 2 scallions, thinly sliced; 1 teaspoon minced garlic ;2 (16-oz.) containers fresh oysters, drained well; 4 ounces fresh mushrooms, sliced (about 1 1/2 cups); 2 tablespoons all-purpose flour; 1/2 cup heavy cream; 1 ounce Parmesan cheese, grated (about 1/4 cup); 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1 cup coarse fresh breadcrumbs (from 1/4 baguette)
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