|Name:||Oyster Stew||Contributor:||Martin Golding|
|Description:||Martin's Finally Oyster Stew||Posted:||1999-04-26|
|Ingredients:||3/4 pint of half-and-half leftover from the bread pudding
3/4 pint of milk
2 Tbsp chopped garlic
The couple dozen oysters leftover from the oyster feed
1 c white wine (the proteins in sake match well with meat dishes)
enough (about 1 Tbsp) each of:
dill, black and szechuan peppercorns, 'stard seed
The warm rose-gold afterglow left over from a Wetleather party
The last guest
|Preparation:||Scald milk and cream with garlic.
Combine oysters, wine, spices, and afterglow over high heat until oysters open.
Carefully using appropriate instruments (gloves, tongs, and oyster knife), pop the oysters open, reserving liquid; toss oysters in hot milk mixture.
Strain oyster liquid into milk and oysters; season to taste with salt (a pinch), coarse black pepper (several grinds) and garlic tabasco (two copious dashes).
Heat just to shimmer, float a pat of butter and a sprinkling of good paprika on each bowl; serve just in time to scurry the last guest off to his airplane.