OYSTERFEST 2020 - FOUR WEEKS OF MEALS BELOW

UPDATED WEEKLY AT 2:30PM ON THURSDAYS

Week One - Thursday 10-1-2020

OYSTERS KAMILCHE – APPETIZER
CREATED BY : CHEF JERRY JOHNSON

1/4 cup sliced fresh mushrooms
2 tbsp. chopped green onions
1 1/2 tsp. dry mustard
dash cayenne
3 tbsp. butter
3 tbsp. all-purpose flour
1/2 tsp, salt
3/4 cup milk
1 beaten egg yolk
2 tbsp. dry sherry
12 small oysters
little extra salt

In saucepan cook mushrooms, onions, mustard and cayenne in butter until vegetables are tender but not brown. Blend in flour and 1/2 teaspoon salt. Add milk, Cook and stir until thickened and bubbly. Gradually add the sauce to egg yolk and return to saucepan. Cook 1 minute more, stir in sherry.

Place raw oysters in half-shell in shallow baking pan, sprinkle with salt. Bake in 350 oven for 8 minutes, till nearly done. Spoon some sauce over each oyster (about 1 tablespoon). Bake 5 minutes longer. Makes 12 appetizers.

PAIR with –  Skookum Red (Sangiovese, Syrah, Grenache, Mourvedre)

OYSTERS FOR TWO – ENTREE
CREATED BY : DARRYL CLEVELAND

1 dozen small fresh oysters
2 slices cooked, lean crumbled bacon
1/4 cup finely chopped green onions
1/4 cup dry white wine or vermouth of good quality

Single-layer oysters in 9″ baking dish-Do Not Crowd.
Sprinkle bacon, onion and wine over oysters. Bake 20 minutes in pre-heated 350deg oven. Serve with spinach salad, small baked potato.

PAIR with –  Willapa White (Pinot Gris, Riesling) or Chenin Blanc.

Week Two - Thursday 10-8-2020

OYSTERS STEW – APPETIZER
CREATED BY : KENNY FRANK

1 Pint Oysters
Butter
Salt & Pepper
Nutmeg
Chopped Parsley
Paprika
Worcestershire Sauce
Cooking Sherry
3 Cups Milk
1 Cup Light Cream

Combine: 1 pint of oysters sautéed in butter. Add a dash of salt and pepper to taste, a pinch of nutmeg, Worcestershire sauce and a dash of cooking sherry. In a sauce pan, heat 3 cups of milk and 1 cup of light cream. Add oysters but DO NOT BOIL. Boiling will curdle the milk and destroy the delicate flavor of the stew. Serve in warms bowls. Sprinkle with either chopped parsley or paprika.

PAIR with Sidewheeler by Mosquito Fleet Winery
(Cabernet Sauvignon Blend)

DEVILED OYSTERS – ENTREE
CREATED BY : CHEF JERRY JOHNSON

1 Quart Oysters
1 Cup Cracker Crumbs
1/2 Cup Finely Chopped Celery
1/4 Cup Minced Onion Browned
2 Tablespoons Olive Oil
2 Tablespoons Worcestershire Sauce
Finely Chopped Parsley
Ketchup
Tabasco
Juice 1/2 Lemon
Salt & Pepper
Butter

Poach 1 quart oysters in their liquor until the edges curl. Remove the oysters with a skimmer and stir into the liquor 1 cup cracker crumbs, 1/2 cup finely chopped celery, 1/4 cup mined onion browed very lightly in 2 tablespoons olive oil, 2 tablespoons each of Worcestershire sauce, finely chopped parsley, and ketchup, 4 dashes of tabasco and juice of half a lemon, salt and pepper to taste. Add oysters and turn the mixture into a buttered casserole. Sprinkle with fine dry bread crumbs, dot with butter and bake the casserole in a hot 425* degree oven for about 15 minutes or until the oysters are sizzling hot.

PAIR with Le Judgement by Three of Cups Winery
(Grenache, Syrah, Mourvedre)

Week Three - Thursday 10-15-2020


CLAM CHOWDER – APPETIZER
CREATED BY : DON WISS

1 Quart Chopped Clams
1/4 LB Minced Bacon
1 Large Chopped Onion
3 Cups Cooked Diced Potatoes
Salt and Pepper to Taste
Several Drops Tabasco Sauce
4 Cups Milk (2 Cups Each Canned and Homogenized)
3 Tablespoons Butter

Saute Bacon; add onions and cook until translucent. Add clams, cooking and stirring for about 5 minutes. Add potatoes, seasonings and milk. Simmer gently 3 minutes. Add butter. This chowder is even better the day after it is made.

PAIR with Protection Island Red by Port Townsend Cellars

G.D. OYSTERS – ENTREE
CREATED BY : AL HUGHES

12 Oysters
2 Tablespoons Chopped Green Peppers
1 Tablespoon Butter
2 Tablespoons Chopped Pimento
4 Slices Chopped and Fried Lean Bacon
1/4 Cup Dried Bread Crumbs
Juice From 1/2 Lemon
Dash of Salt & Pepper


Make sauce by cooking green pepper in butter until tender. Add pimento, lemon juice, salt and pepper to taste. Place cleaned oysters on half shell under broiler for 2 minutes.  Remove oysters from oven.  Place 1 teaspoon butter mixture on each oyster.  Cover with chopped bacon and garnish with breadcrumbs.  Return oysters to bake in oven at 450* for 5-7 minutes.

PAIR with Island Belle (Red Blend) by Hoodsport Winery

Week Four - Thursday 10-22-2020


OYSTER STRIP TEASERS – APPETIZER
CREATED BY : PAT OLTMAN

18 Oysters, Small to Medium
9 Strips Bacon, Lean
1/4 Cup Parmesan Cheese
 

Place oysters on paper towel and pat to dry. Cut bacon strips in half. Wrap a bacon strip around each oyster and secure with toothpicks. Place under very low broiler heat and broil until oysters are firm and bacon crisp. Remove from broiler, sprinkle with parmesan cheese and serve immediately.

PAIR with Get Naked Raspberry Port by Horizon’s Edge Winery

KORNEY KLAM KASSEROLE – ENTREE
CREATED BY : MACE WISS

1 Pint Minced Clams
3 Cups Cooked Noodles
2 Cups Whole Kernel Corn
4 Tablespoons Butter
Few Drops Tabasco
1/2 Cup Buttered Breadcrumbs 
1 Cup Canned Milk
1/2 Teaspoon Salt
1/8 Teaspoon Pepper


Place noodles, corn and clams in alternate layers in well greased casserole dish. Add seasonings, dot with butter. Mix tabasco with canned milk, pour it over all and sprinkle breadcrumbs on top. Bake at 350* for 25 minutes.

PAIR with Petit Verdot by Marchetti Wines

Week Five - Thursday 10-29-2020