Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 24 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com Oyster Stew Recipe Serves: 10 1 750-milliliter bottle sparkling wine 8 Yukon gold potatoes, blanched, cooled and cubed 1 cup diced fennel 1 cup diced celery 1 cup diced leeks 1 cup diced white onion 6 large shallots 1 bulb fresh garlic 6 bay leaves 1 bunch fresh thyme ½ pound Benton’s bacon, cubed and cooked 2 cups shucked oysters in liquor 2 quarts heavy cream 1 bunch fresh kale 1 cup basil gremolata 2 ounces garlic oil Salt and white pepper to taste For the oyster cream In a large pot, sweat four shallots and four cloves of garlic with sachet of bay leaf and thyme. Add half the bottle of sparkling wine and reduce by half. Add one cup shucked oysters and one cup oyster liquor and bring up to temperature, then add two quarts heavy cream. Reduce by one-third or to preferred consistency. Take out herb sachet and add lemon zest and some fresh wine and blend until smooth, then strain through china cap to create the oyster cream. For the stew In a sauté pan, sweat diced white mirepoix (onion, shallot, leeks, celery, fennel). Add a few leaves of chiffonade kale and cubed Yukon gold potatoes. As the vegetables start to sweat, add cubed Benton’s bacon and oyster cream. Add hot sauce to taste. Bring up to temperature and add a few shucked oysters in at the end. Finish with garlic oil and basil gremolata. Courtesy of Rappahannock Oyster Bar Photo Courtesy of Rappahannock Oyster Bar. Rated Best Seafood by Southern Living Magazine 9 Years in a Row 2019 Charleston Post and Courier Readers Choice Awards: Best Sea food. 215 Meeting St., Charleston 843.723.6000 | Open 11am until 7 days a week | hymanseafood.com | like us on facebook 2015,2016,2017 Voted Best Crab Cakes in Charleston Charleston Living Magazine readers poll survey BY LOCALS (not tourists) Family owned businesses since 1890