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