Grandpas Oyster Stew

Born and raised on the water, oystering is in chef Madden Surbaugh’s blood. Every year at Christmas his grandfather made his famous oyster stew.

Step: 1

Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.

Step: 2

Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.

Step: 3

Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.

Step: 4

Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.

Step: 5

Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Per Serving: 806 calories; protein 35.9g; carbohydrates 46.4g; fat 51.8g; cholesterol 294.9mg; sodium 1148.3mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.