A fresh take on traditional oyster stew with the goal of reducing fat without jeopardizing taste. A simple but satisfying meal for any cold winter evening and an especially celebratory dish for Christmas Eve.
By former Hog Island Executive Chef, Ian Marks
Served at the Hog Island Oyster Bars in San Francisco and Napa
A little spice goes a long way in brightening any day. This simple, rustic dish adds bright color and bold flavor to fresh, tender Hog Island Manila clams. The homemade Harrissa can be made ahead and used for many delicious treats from your kitchen.
Fresh oysters lend a certain depth and moisture to the classic stuffing dish.
Yield: 10 to 15 servings, about 10 cups
Active time: 1 hr. Total time: 2 hr
Cooks' note: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.
From the Hog Island Oyster Bars, San Francisco & Napa
This renowned baked oyster dish was created at Antoine's Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore. Because of its intense richness, the dish was named in honor of John D. Rockefeller. Though the original recipe is a closely guarded secret, restaurants and home chefs have been replicating and making variations of this classic for over 100 years. This version, which includes fresh winter spinach, is a beautiful and elegant holiday dish.
From the Hog Island Oyster Lover's Cookbook, by Jairemarie Pomo
Hot, hot, and sweet is the best description for chef Bobby Flay's Southwestern oyster appetizer. The mango sauce balances the snappy chili horseradish that tops each delectable cornmeal-crusted oyster. It's more than just a combination of wonderful spices: The colors in each shell look like a New Mexico sunset.
From the Hog Island Oyster Lover's Cookbook, by Jairemarie Pomo
This is one of the best oyster stews I have ever tasted. It's also the easiest oyster stew I've ever made. The oyster liquor is what sets this stew apart from many recipes I've tried. The simple ingredients come together in a creamy, utterly satisfying dish.
This is one of the best oyster stews I have ever tasted. It's also the easiest oyster stew I've ever made. The oyster liquor is what sets this stew apart from many recipes I've tried. The simple ingredients come together in a creamy, utterly satisfying dish.
