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Bertram31.com General Bulletin Board
Re: Livewell Timer, Help From the Faithful
Posted By: Vic Roy In Response To: Re: Livewell Timer, Help From the Faithful (bruce)
Date: Monday, 25 October 2004, at 6:42 p.m.
Well, since you doin' the cooking, let me share a recipe that will make her smile, one I did for my Bride last Friday nite at the camp.
It's Uncle Vic's Oysters and Mushroom saute', this is for two:
Take a big iron Dutch oven, or even an electric skillet, and melt a half stick of real salted butter and an equal amount of virgin olive oil, do it real slow. Chop up about 4 green onions pretty fine with a knife, remember to peel the skin off the white part. Put that in and saute slowly. Add your choice of fresh fine chopped garlic or minced garlic out of the jar, say about a half garlic vs. the volume of the green onion. Continue to saute slowly. Squeeze in the juice of half a lemon. Take one of those 4" square containers of smallish fresh mushrooms and wash them, then cut them up with a sharp knife lengthwise pretty thin, leaving the stem on when you cut, and put a bunch in the saute. Add a dash of soy sauce and about a half cup of dry white wine. And some Crystal hot sauce or if you only have Tabasco, use a few drops. Remember, real cajun food is seasoned with the ingrediments, not hot sauce. And no added salt ever to this.
OK, so the mushrooms, onions and garlic are slowly saute-ing down, and you are stirring it around all the time with a spatula to keep it from burning. At this point we are cooking the water out of the butter, olive oil and wine. Keep it slow.
Now, let's turn to the oysters. I used about 3 pints of shucked oysters. Let's drain them and SAVE the oyster likker - the water they are in. When the saute is about cooked down to fairly thick, put about a thrid of the oyster likker in and cook it down, then the middle third, then the last thrid. In the menatime, drain the oysters in a collendar and run your hands thru them to get any shell fragments out. When the last thrid of the likker is cooked way down in the saute, put the oysters in and saute' them, again stirring all the time until they "curl", which means the edges turn up, takes about 10 minutes. The oysters will release a lot of water, diluting your saute', so no problem in scooping the oysters out when they curl and setting them aside until the saute' cooks down again, then putting them back in for a couple of minutes before serving.
We had it with corn on the cob and a green salad. It was good, oh yeah, and some toasted french bread with garlic butter. The mushrooms shrink up as they lose their water and the huge pile you put in at first is just right when it's done.
Feel free to email with any questions.
UV
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