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How To make Creamed Oysters In Patty Shell
1 Qt. shucked Maryland
standard oysters (with liquor) 1/4 C. butter
1 Small onion
chopped fine
1 Stalk celery :
diced
2 Tbsp. flour
1 C. oyster liquor
1 C. milk
1 Tsp. salt
1/2 Tsp. McCormick-Schilling mace
1/4 Tsp. McCormick-Schilling black pepper
1 Dash McCormick-Schilling nutmeg
1 Dash McCormick-Schilling cayenne pepper
3 Tbsp. flour
16 cooked patty shells
Drain oysters; reserve liquor. Melt butter; saute onion and celery until soft and golden. Blend in 2 tablespoons flour. Gradually stir in oyster liquor and milk. Add salt, mace, black pepper, nutmeg and cayenne pepper. Blend in 3 tablespoons flour and cook, stirring constantly until mixture comes to boil and thickens. Add oysters to sauce; heat until oysters plump and edges curl. Do not boil. Spoon about 1/2 cup oyster mixture into each patty shell. Serve immediately. Makes 8 servings, 2 patty shells each.
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Be the star of your Holiday party with Oysters Rockefeller. Your guest will love them!
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I know, I know. This is technically Dressing. On my YouTube Channel, I'm going to call it stuffing anyway though lol. This Seafood STUFFING is absolutely DELICIOUS! Give it a try if you want to switch it up a little this year. Let's #MakeItHappen
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Shopping List:
1 bag Pepperidge Farms Cornbread Stuffing Mix
1 1/2 bags Pepperidge Farms White Bread Stuffing Mix
1 lb Medium Shrimp
1 lb Bay Scallops
1/2 lb Lump Crab
1 tbsp better than bouillon Lobster base
1 yellow onion - diced
2 stalks of celery - diced
1 tsp thyme
4 cups stock (homemade preferably)
Red and Green Bell Pepper Diced
1/2 cup chopped parsley
Juicy Crab Seasoning
Directions:
In large pot, melt butter over medium heat. Add veggies and cook until tender.
2. Next, add bay scallops and shrimp. Then add garlic paste, and fresh herbs. Mix to combine ingredients. Taste and adjust seasoning if needed. Cook until veggies are tender and seafood is cooked.
3. Add most of your stock and turn the heat off. (reserve 1/2 cup or so to thin the mixture later as needed)
4. Add your bread. It will seem like a lot at first but the bread will begin to absorb the moisture. Fold this together and then taste one last time before adding eggs. Once the stuffing has the flavor you want, whisk your eggs and add to the stuffing along with chopped parsley.
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Good kitchen scale -
Deep Tart Pan -
ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
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Some quiche ideas to get your imagination revved up -
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MUSIC:
Melodeyes -
Catching razor clams with salt is the simplest method.
The use of salt can quickly allow the razor clams to come out of the cave.
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Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my version of Oysters Bienville recipe. ????
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