Traditional recipes

Crushed Potatoes with Oyster Bar Butter

Crushed Potatoes with Oyster Bar Butter

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Ingredients

  • ½ cup (1 stick) unsalted butter, room temperature
  • 4 garlic cloves, finely grated
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 5 tablespoons olive oil, divided
  • 1 tablespoon chopped dill
  • 2 teaspoons chopped tarragon
  • Kosher salt, freshly ground pepper
  • 3 pounds baby Yukon Gold or new potatoes, scrubbed

Recipe Preparation

  • Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.

  • Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15–20 minutes. Drain, discard bay leaf, and let potatoes cool slightly. Using the flat side of a chef’s knife or the heel of your hand, smash potatoes lightly to flatten.

  • Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).

  • Do Ahead: Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.

Recipe by Nick Nutting, Wolf in the Fog, Tofino

Nutritional Content

Calories (kcal) 310Fat (g) 20Saturated Fat (g) 8Cholesterol (mg) 30Carbohydrates (g) 32Dietary Fiber (g) 3Total Sugars (g) 0Protein (g) 3Sodium (mg) 110Reviews Section

Creamy Oyster Stew

It used to be said - and lots of folks still live true to it today - that you should only eat oysters in months that contain the letter "R" in them, that being early spring, but mostly in fall and winter.

It's really an old fallback to the days when refrigeration and spoilage were an issue, but there is a bit of truth there in that those "R" months just happen to be when Gulf oysters are at their peak flavor. These days oysters are also farmed, so you can pretty much get good oysters year-round all over the country. Well old folks tale or not, lucky us that we are in an "R" month because down here in the Deep Coastal South, we love our fresh Gulf oysters and they show themselves in many of our holiday dishes, one of them being oyster stew.

My Mama made oyster stew for Daddy all the time, and I can hardly make it without thinking of him. My Daddy was 58 when he passed - so young. I'm so sad that he didn't have a little more time in this world. Anyway.

Made basically of whole milk, and plenty of pure butter, or bacon drippings if you prefer, or heck, even a combo of the two, and, of course, fresh Gulf oysters. It was one recipe that I never watched Mama make, so when my brother asked me if I had a recipe for it, I had to set out to try to make one of my own. Mama's was more on the thin side, so I decided to incorporate a roux to make mine thicker and more "stew-like." Oh boy did it work out! This turned out so creamy, and rich and just downright decadent. But so simple and delicious.

I finished it with a drizzle of a combination of Tiger Sauce and Louisiana hot sauce, crumbled saltines, piled right in the middle, and some freshly sliced green onion sprinkled on top. It was a perfect accent to the stew. If you have some crumbled bacon to top it with, even better.

This is a cream based stew, so it is important to keep it at a slow simmer throughout this entire process and to avoid allowing it to boil. I use whole milk and half and half, or heavy cream if I have it. Slowly warm the milk and cream or half and half in your microwave or a saucepan. In a separate saucepan over a medium to medium high heat, melt the butter or bacon fat and begin working in the flour a tablespoon at a time to make a roux.

Once all of the flour has been incorporated, let it bubble and cook for about 2 minutes. Add the chopped yellow onion to the roux and let those cook until softened.

Add the Cajun seasoning and garlic salt stir in. I used my favorite brand of Cajun seasoning, Slap Ya Mama and chose the white pepper blend, but use white or black pepper, or whatever you prefer. Reduce the heat to medium and begin to slowly add the warmed milk and cream combo to the roux, about one cup at a time.

. until all of the liquid is incorporated, and stirring constantly. Get it to a bubble, but keep control of the heat and don't let it boil. Drain the oysters, reserving the liquid set aside the oysters and pour the oyster liquor into the roux mixture.

Add the green onion and simmer for about 10 minutes. Add the oysters to the stew, stir in and cook until the edges of the oysters begin to curl and the oysters are cooked through, just a few minutes. These oysters were just the right size to use whole, but if you run across some that are larger, you might want to take some kitchen shears to them and chop them up a bit.

To serve, drizzle the top with hot sauce, sprinkle crumbled saltines on top and garnish with sliced green onion.

This stew would be an excellent addition as a soup course for the Thanksgiving or Christmas table. Here's how to make it.

For more of my oyster recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Creamy Oyster Stew

  • 2 cups of whole milk
  • 1-1/2 cups of half and half or heavy cream
  • 1/2 cup of bacon drippings, butter or a combination
  • 4 tablespoons all purpose flour
  • 1/3 cup of finely chopped onion
  • 1/2 teaspoon white pepper or Cajun seasoning (white pepper blend) , like Slap Ya Mamaor to taste, optional
  • 1/2 teaspoon of garlic salt
  • 1 pint of oysters , reserving the liquid, and rough chopped, if large
  • 3 green onions , sliced
  • Tiger sauceand hot sauce , for garnish, optional
  • Crushed saltines , for garnish
  • Fresh sliced green onion , for garnish

Heat the milk and half and half or cream in the microwave, or in a medium sized saucepan over a low simmer. You want to slowly warm the mixture so take care not to allow it to boil. Meanwhile, in a separate saucepan, melt the fat over medium to medium high heat and start a roux by stirring in the flour, one tablespoon at a time, until fully incorporated. Cook and stir for 2 minutes. Add the onion and cook until softened. Stir in the Cajun seasoning and garlic salt. Reduce heat to just under medium.

Slowly begin to add the warmed milk blend to the roux, a little at at a time, and stirring constantly until all of the milk has been incorporated. Simmer but do not allow to boil. Drain the oysters, reserving the liquid set the oysters aside, and stir in the oyster liquor, bringing it up to a bubble. Add the green onion, and simmer for 10 minutes, stirring frequently.

Add the oysters and simmer until the edges of the oysters begin to curl and the oysters are cooked through. Plate in a nice soup bowl, and drizzle each serving with a bit of hot sauce - I like the combination of Tiger Sauce and Louisiana hot sauce. Crumble a couple of saltines in the center of each bowl and garnish with a sprinkle of fresh sliced green onion. Also very good spooned over homemade mashed potatoes.

Cook's Notes: Try to choose oysters that are on the smaller size for stew to keep them whole. If you run across some that are larger, take some kitchen shears to rough chop them up a bit.

Crab Stew: Omit the oysters and substitute a pound of lump crab, picking through for shell.

Oysters and Artichoke Stew: Add two cans artichoke hearts, rinsed, drained and rough chopped, with the onion.

Check These Recipes Out Too Y'all!

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Ingredients

  • White barbecue sauce - 3/4 cup.
  • Coleslaw mix - 1 package or 14 ounces.
  • Chopped fresh cilantro - 1/4 cup.
  • Barbecue sauce- 1 1/2 cups.
  • Small ripe avocados (Diced) - 2 nos.
  • Coarsely crushed corn chips - 2 cups. (You can use Fritos)
  • Pulled smoked pork - 1 1/2 pounds. (Warmed)
  • Monterrey jack cheese (shredded) - 8 ounces.
  • Black pepper - 1/4 teaspoon.
  • Kosher salt - 1/4 teaspoon.
  • Large red bell pepper - 1 no. (It should be sliced thinly and vertically)
  • Large yellow onion - 1 no. (Thinly sliced)
  • Olive oil - 2 tablespoons.
  • Medium-size russet potatoes - 8 nos. or ounces.

Fresh Oyster and Surry Bacon Stew

INGREDIENTS
1 quart half-and-half cream
2 clam, seafood, or chicken bouillon cubes
7 tablespoons butter, divided
5 tablespoons flour
½ pound bacon, fine diced
½ cup finely diced yellow onion
½ cup peeled and finely diced celery
1 teaspoon white pepper
1 cup heavy cream
24 to 32 freshly shucked oysters1 teaspoon Tobasco sauce or favorite “hot” sauce

PROCEDURE
In a saucepan, heat the half-and-half cream with the bouillon cube until just under a boil. In a separate saucepan, melt 6 tablespoons of butter and add the flour to make the roux. Continue to heat and stir the roux until it is smooth and returns to a boil. Then remove the roux from heat, add to the hot cream and whip constantly until the sauce begins to thicken. At first sign of boil, remove the thickened sauce from heat and transfer to a clean saucepan and set aside.

In a skillet or sauté pan, render the bacon until crispy, making sure the bacon is fully cooked before adding any other ingredients. When the bacon is crispy, keep all the bacon fat in the pan and add the onion, celery, and white pepper. Cook the onions and celery until tender and add all the rendered ingredients to the cream sauce. Get every bit of bacon fat, scraps, and goodies from the skillet. Stir the sauce until thoroughly combined and fold in the last tablespoon of butter and the heavy cream. This finishes the sauce.

To finish the appetizer, in a large sauté pan over medium heat, heat the oysters and “hot sauce”. As the edges of the oysters begin to curl, add the sauce and reduce the heat to simmer, stirring constantly until hot and being careful not to overcook the oysters. Turn off the heat. Ladle the oysters evenly into six soup bowls then cover with remaining sauce. A garnish may simply be some additional crispy bacon or fresh chives.

TOOLS
Measuring cups and spoons, one-quart sauce pan, large sauté pan, cutting board, chef’s knife, wire whisk, and wooden spoon


Braised Pork Shank Ragu with Pomme Puree

Ingredients

4 each pork shanks
4 oz. celery, one-inch dice
8 oz. yellow onion, ¼ inch dice
4 oz. carrots, ¼ inch dice
4 sprigs fresh thyme
4 sprigs fresh oregano
2 each bay leaf
4 sprigs fresh parsley
5 cloves garlic, smashed
10 oz. tomato puree
28 oz. San Marzano peeled tomatoes, crushed
2 cups red wine (a good one you would drink)
2 tbsp. freshly cracked pepper
4 tbsp. kosher salt
¼ cup canola oil

Preparation

  1. Season the shanks with salt and pepper and let them rest for 20 minutes. Heat a heavy-bottomed roasting pan or Dutch oven on medium-high heat and add the canola oil. Sear the shanks until brown and caramelized on all sides and remove from the pan.
  2. Remove excess oil from the pan and add the onion. Sweat for two minutes making sure that they don’t brown. Then, add the carrot and celery and sweat for another 3-4 minutes making sure the mixture doesn’t brown.
  3. Make a bouquet garni with the fresh herbs and add to the mixture. Add the smashed garlic and tomato puree. Cook the mixture, stirring occasionally making sure it does not burn. When the tomato puree begins to darken and smell sweet (about 5 minutes), add the red wine and reduce the mixture until it begins to thicken (about another 5 minutes).
  4. Add the crushed tomatoes, bring to a boil and then reduce to a simmer and add the pork shanks back into the mixture and cover.
  5. In a preheated 250-degree oven, braise the shanks for 3 ½ to 4 hours or until the meat is fork tender and falls of the bone.

Crock-Pot Chicken Potato Bake

This recipe for Crock-Pot Chicken Potato Bake was a recipe that I had cooked before in the oven and was always a hit with my family. I decided to go ahead and see if I could adapt it for the slow cooker and it came out delicious.

Anytime that I don’t have to waste energy and heat up my house with the oven is a good thing in my book!

As with most of my recipes this recipe is quite flexible. I am kind of known for creating or adapting recipes to use up ingredients that I already have on hand. Since I live in rural Kansas running to the grocery store to pick up special ingredients just is not convenient. So I use what I have and encourage you to do the same!

In this recipe I used russet potatoes as that is what I had on hand…but red new potatoes will work as well. I have found that russet potatoes have a tendency to get a red or grey tinge to them if the flesh touches metal…while this is not harmful in any way it is kind of weird. So I use a ceramic knife to cut them up to avoid this issue.

I used yellow onions, but use what kind of onions you prefer. You could even add diced bell peppers (red, green, yellow, orange) if you wanted to to add a different flavor and a whole lot of color.

The ranch dressing makes the chicken taste delicious and keeps it moist. You could probably improvise with another creamy dressing if you wanted to I bet (I am thinking a creamy Caesar dressing might be yum!)

Because I didn’t have any bell peppers on hand I added some chopped fresh tomatoes at the end…just for some color. Chopped green onions or parsley would be great too.


How To Make Hasselback Sweet Potatoes

Hasselback sweet potatoes are not that much different from its relative, the humble potato. If you are looking at your carb intake you might have found the sweet potato a pretty decent substitution. These Hasselback Sweet Potatoes are even better than the original!

First off, wash your sweet potatoes and preheat the oven to 180 degrees Celsius.

With a sharp knife, carefully cut even thin slices through the sweet potatoes, stopping right at the bottom so that the slices are still attached. Don&rsquot cut all the way through!

Drizzle the sweet potatoes with olive oil and season with salt and black pepper. Into the oven they go until they are soft and roasted well.

For the pesto butter simply add your store bought pesto (I always use pesto princess) to softened butter and mix it through. Smother the hasselback sweet potatoes with pesto butter once they come out of the oven and serve with your favourite roast.


Pork belly with black pudding, scallops, fondant potatoes, oyster mushrooms and wild garlic

  • 1kg - 1.3kg pork belly, bones/ribs removed. skin scored
  • Handful of fresh thyme sprigs
  • 2 bulbs garlic, halved horizontally
  • 350ml white wine
  • 500ml warm chicken stock
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • 3-4 large potatoes, peeled & cut into 4cm cubes (2 cubes per person)
  • 150g butter
  • 75ml chicken stock
  • 2 sprigs fresh thyme
  • 2 garlic cloves, crushed/broken slightly with a knife
  • Sea salt
  • Freshly ground black pepper
  • 8 slices black pudding
  • 8 scallops, cleaned & patted dry
  • Good handful of oyster mushrooms
  • 2 tbsp butter, diced
  • Olive oil
  • Good handful of wild garlic
  • Sea salt
  • Freshly ground black pepper
  1. For the first stage of the pork belly, preheat the oven to 180c / 160c (fan) / gas mark 4.
  2. Season the pork with salt & pepper on both sides and rub with a couple of good glugs of olive oil.
  3. Place the garlic in a roasting pan, cut side up, and cover with the sprigs of thyme. Place the pork belly on top, skin side up, and pour around 250ml of the wine around the edges into the pan.
  4. Cover loosely with tin foil, cook the pork for 2 hours before resting on a board for 10-15 minutes.
  5. Place the pork in a clean tray or dish, with another on top. Weight it down (cans of food are good for this) and leave to cool for around 3-4 hours.
  6. The gravy comes next! Place the original roasting tin on the stove top over a medium-high heat and deglaze with the remaining 100ml of wine. Reduce for 3-4 minutes then add the stock and reduce again by half, making sure you break the garlic & thyme down as much as possible with a wooden spoon to get all the flavour out.
  7. Sieve the sauce into a jug and set to one side for reheating later when plating up.
  8. When the pork is cooled (and a lot flatter), divide it into 8 equal portions and get the oven up to its highest setting (around 220c). When the oven is nice & hot, cook the pork skin side up on the top shelf until the skin crisps up (around 15 minutes or so).
  9. In the meantime, you can deal with the fondant potatoes. Put the butter into a saucepan & heat until foaming. Place the potatoes in and cook for around 5 minutes, until they start to turn a nice golden brown. Turn over and cook for another 5 minutes before adding the stock, garlic and thyme sprigs. Cover & reduce the heat slightly, and simmer for another 5 minutes or so, until the potatoes are tender.
  10. For the mushrooms, just fry in some olive oil with a little black pepper until cooked through & tender.
  11. Next up is the black pudding. Heat a little olive oil in a non-stick pan, add the black pudding and fry for 2 minutes on each side until crispy. Remove from the pan & place to one side on a warm plate.
  12. Season the scallops lightly with salt & pepper. In the same pan as you cooked the black pudding, add a little more oil and when nice & hot add the scallops and cook for 30s-60s on each side. The time will depend on the size of your scallops, but you're looking for a nice brown sear before turning.
  13. Finally, sauté the wild garlic in a knob of butter until nicely wilted. You should also reheat your sauce at this stage - in a microwave will do, especially as you probably don't have any clean pans left by now!
  14. To serve, place two pieces of pork belly on each plate, then two pieces of black pudding with a scallop on each, and two potatoes with a couple of the mushrooms on top. Place your wild garlic in the middle of the plate & pour the sauce into the gaps in between it all!
  15. This is a fair bit of faffing around I do understand that, but trust me, it's very much worth every second!

The dish is lovely served with pretty much any wine too! Red is great with the pork and black pudding, white is great with the potatoes, pork, scallops & black pudding, and rose is great with everything!


Thrice-Baked Cheesy Idaho® Potatoes

Comfort is the order of the day here, melding an American favorite with culinary creativity. In fact, Viado’s recipe for Thrice-Baked Cheesy Idaho® Potatoes takes inspiration from two sources—a popular dish at her restaurant, called Brunch Cheesy Potatoes, as well as Thomas Keller’s refined twice-baked potato, served at TAK Room in New York.

In this recipe, Viado dials up the crave factor in this beloved classic. She first steams a batch of them, then roasts the larger ones and then scoops out their centers, once cooled. Meanwhile, she dices the smaller potatoes and combines them with sour cream, heavy cream, cheddar, onions, softened butter, cayenne and salt, then pats the mixture evenly into a prepared pan. Here comes the craveable crunch—Viado mixes crushed Corn Flakes with butter and tops the pan with half of it, then bakes it. For service, she fills the potato halves with the cheesy potato mixture and tops it with more Corn Flakes mixture, baking until crispy and golden brown. “The overall flavor is a play between cheesy and salty with hints of sweet heat from the cayenne pepper,” she says. “It is a play on the crispy, tender and soft textures of the yellow potatoes.”


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