Oyster stew is a popular Thanksgiving dish.
Rich, creamy goodness.
Creole Oyster Stew Nocino®
In a large pot, cook bacon until fat is rendered, and bacon is crisp ~5-6 minutes.
Drain on towels and set aside.
Drain all but 1 Tbsp of fat from pan.
Add butter, heat over medium heat.
Next add Onions, celery, and cook until soft. ~ 5 minutes.
Add green onions, salt, garlic, white pepper, 1 tsp Nocino® Blonde, and thyme.
Cook for 1 minute stirring
Add flour and cook stirring, to make a light roux ~3 minutes.
Add wine (if used) cook 1 minute.
Add Reserved oyster liquor ( add enough water to make 2 cup liquid), and add milk and bring mixture to a boil.
Reduce heat and simmer until liquid thickens. ~ 4 minutes
Add more water if necessary to maintain constancy
Add oysters, parsley, and cilantro, simmer until oysters start to curl ~ 3 minutes.
Add reserved Bacon and cook for ~1minute.
Remove from heat and adjust seasoning.
Serve with hot French Bread.
Fresh seasonal greens quickly cooked to enhance flavor
Seasonal Green Sauté
Toast the pine nuts in a large pan, stirring frequently until they begin to brown.
Remove them from heat and the pan once toasted.
Add olive oil to the pan, and over medium heat add the garlic. Do not brown the garlic.
Add the greens to the pan and mix well. Stir often until the greens start to wilt and give up moisture (between 1 and 5 minutes depending on the greens).
Add the pine nuts, the raisins, salt, and the Scotch Bonnet sauce.
Add the wine (or water) and toss the mixture. Let the liquid boil away.
Remove from heat and add salt and pepper to taste.
Garnish with tomato, egg, and green onion.
Great for parties or a light lunch
Cold Poached Salmon with Dill Sauce
Place salmon in large pan. Add salt, pepper, thyme, Limoncello Hot Pepper Sauce, lemon juice, vegetables. Add enough water to cover the salmon halfway.
Heat until boiling, then reduce heat, and cover and simmer on low for 10-15 minutes.
When salmon turns pink, remove it from the liquid and chill it.
Slice cucumbers very thin and place on salmon.
While the salmon is cooling, make the Dill Sauce: Combine dill, sour cream, mayonnaise, tarragon, dijon mustard, and additional salt and pepper to taste.
Serve the salmon cold over a bed of fresh spring greens, with the Dill Sauce on the side.