Ingredients with Measurements:
- 2 dozen fresh oysters, shucked
- 4 slices of bacon, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of fresh or frozen corn kernels
- 4 cups of whole milk
- 1 cup of heavy cream
- 1 bay leaf
- 1/4 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Shucking knife (if shucking fresh oysters)
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, sauté the diced onion and minced garlic in the bacon fat until softened, about 5 minutes.
3. Add the corn kernels to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the whole milk and heavy cream, and add the bay leaf and dried thyme. Bring the mixture to a simmer and let it cook for 10 minutes.
5. Add the shucked oysters to the pot and let them cook for 3-5 minutes, until they are plump and opaque.
6. Remove the bay leaf and season the stew with salt and pepper to taste.
7. Serve the stew hot, garnished with the crispy bacon.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking bacon, onion, garlic, and corn; simmer for cooking the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Total Fat: 28g
Saturated Fat: 15g
Cholesterol: 150mg
Sodium: 420mg
Total Carbohydrates: 23g
Dietary Fiber: 2g
Sugar: 10g
Protein: 19g
Substitutions for ingredients:
- Instead of fresh oysters, canned oysters can be used.
- Instead of bacon, pancetta or ham can be used.
- Instead of whole milk, low-fat milk or cream can be used.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use different herbs such as parsley or chives for a different flavor profile.
- Add hot sauce or cayenne pepper for a spicy kick.
Tips and tricks:
- Be careful not to overcook the oysters, as they can become tough and rubbery.
- If using canned oysters, drain them before adding them to the stew.
- Serve the stew with crusty bread for dipping.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with chopped fresh herbs such as parsley or chives.
Garnishes:
Crispy bacon, chopped fresh herbs, oyster crackers.
Pairings:
Crusty bread, white wine, beer.
Suggested side dishes:
Green salad, roasted vegetables, garlic bread.
Troubleshooting advice:
If the stew is too thin, let it simmer for a few more minutes to thicken. If it is too thick, add more milk or cream.
Food safety advice:
Make sure to cook the oysters until they are plump and opaque to avoid any risk of foodborne illness.
Food history:
Oyster stew is a classic dish that has been enjoyed in coastal regions for centuries. It was a popular dish in the 19th and early 20th centuries, and is still a favorite today.
Flavor profiles:
Creamy, savory, slightly sweet, with a hint of smokiness from the bacon.
Serving suggestions:
Serve the stew as a main course for a cozy dinner at home.
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