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OYSTER STEW...... IN MEMORY OF BRYCE WEINREICH Recipe

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This recipe for OYSTER STEW...... IN MEMORY OF BRYCE WEINREICH is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 gallon whole milk
2-3 pints shucked oysters with liquid
1 1/2 stick butter
3 green onions
1 garlic clove
salt
white pepper to taste
2 C heavy cream
2-3 drops buffalo sauce
3 stalks celery, finely diced
1 package carrots, finely diced
1/2 package mushrooms
1 jalapeño, SEEDED
1 red pepper, finely diced
Directions:
Directions:
Start warming milk in pot, low-medium heat ( low and slow as to not curdle the milk)
SAUTÉ PAN: In 1/2 stick butter add (approximately 1/2 C) of each vegetable finely diced... carrots, celery, 1/2 jalapeño SEEDED, red pepper, and mushrooms...If you decide to add more veggies or desire to do two different groups of sautéed vegetables add 1/2 stick butter per group... add garlic while sautéing. Add 1/2 stick butter to warming milk and vegetables. Once all vegetables added; add liquid from
oysters and hot sauce. Add green onions, salt and pepper (white) to taste. STIR on medium heat until low simmer. Once on low simmer, cook for two minutes. Add oysters STIR to again prevent curdling. Cook for 2-4 minutes until oysters are curling. Take off heat.
Personal Notes:
Personal Notes:
Dan, Scottie and Dustin created this recipe at Christmas time 2015 in MEMORY of Bryce Weinreich

 

 

 

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