Gordon Tries Smoked Oysters | Gordon Ramsay: Uncharted
Gordon is in Maine learning about the unique cuisine being made along the coast. While there he visits an oyster estuary and tries some smoked oysters.
➡ Subscribe:
Get More National Geographic:
Official Site:
Facebook:
Twitter:
Instagram:
TikTok:
Tenor:
About National Geographic:
National Geographic is the world's premium destination for science, exploration, and adventure. Through their world-class scientists, photographers, journalists, and filmmakers, Nat Geo gets you closer to the stories that matter and past the edge of what's possible.
Gordon Tries Smoked Oysters | Gordon Ramsay: Uncharted
National Geographic
Oyster Dressing
Fennel, cornbread breadcrumbs and anise liqueur give traditional oyster stuffing some added texture and delicious flavor.
Subscribe NOW to Tim Farmer's Country Kitchen:
Watch Tim Farmer's Country Kitchen on KET Saturday 7 PM
Get more Tim Farmer's Country Kitchen:
Follow:
Like:
Pin:
Website:
Rich and Briny Low Country Oyster Stew
Phyllis prepares a rich and briny low country oyster stew using only four simple ingredients plus salt and pepper. This is a combination of what she liked best from her mom's and grandma's oyster stews. She adds a twist to make the stew richer with more oyster flavor. Enjoy!
Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
Sponsored by Swanson | Join Carla Music in the Bon Appétit Test Kitchen as she makes Thanksgiving stuffing. This easy stuffing recipe, or dressing if you prefer, will be a staple on your Thanksgiving dinner menu for years to come.
Check out the recipe here:
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
Honest Oyster Stew
On cold, snowy afternoons in the early-to-mid 1900s, local residents across north-central West Virginia headed for the railroad tracks, waiting patiently at their nearest depot for the trains to arrive from Baltimore. There was precious cargo on the way –– crates of fresh, ice-packed oysters, a seasonal treat delivered straight to communities along the B&O railroad system throughout the “r-months”. Though the trains no longer run through Lost Creek, wintertime oyster traditions still remain strong throughout much of the Mountain State.
Recipe: Honest Oyster Stew
Serves 4
16-20 fresh oysters (or one pint of pre-shucked, jar-packed oysters labeled stewing size)
3 cups whole milk or half and half
1 medium sweet yellow onion, diced
1 medium fennel bulb, chopped
2 large celery stalks, chopped
2 small-to-medium shallots (or one large shallot)
2 medium potatoes, cut into 1/2 cubes
1/4 cup chopped fresh parsley
4 tablespoons salted butter
3 cloves garlic, minced (optional: brown the whole cloves in butter first)
2 tablespoons kosher salt
1 teaspoon coarse ground black pepper
1/4 teaspoon ground cayenne pepper
In a small to medium pot, cover potatoes with hot water and bring to a boil. Add 1 1/2 to 2 teaspoons salt and boil for about 5 minutes until potatoes are tender, not soft and crumbly. Drain potatoes when finished and set aside.
Shuck oysters if still in the shell, or remove pre-shucked oysters from jar, and drain into a colander over a mixing bowl to retain their liquor (the liquid in the shell or the packing juices). Retain at least 1/2 cup of liquor and set aside. Strain liquor if necessary to remove debris.
In a medium-size pot, melt 2 tablespoons of butter over medium heat. Add chopped onion, celery, and fennel, as well as black pepper, cayenne pepper, and 1 teaspoon of remaining salt. Saute for several minutes, until onions are soft and slightly translucent. Add shallots and garlic, then saute for 2 more minutes, or until shallots and onions are slightly golden brown.
Add potatoes, milk, remaining butter, and oyster liquor to the vegetables. Stir together, then bring to a light simmer over medium-low heat. Add oysters and chopped parsley. Continue to simmer over medium-low heat for 2 or 3 minutes, then check oysters for doneness –– there should be a pronounced curl around the other edges. Cook slightly longer, if necessary. Season to taste with salt and fresh-cracked black pepper.
Garnish with fresh herbs, brown butter, or chopped ham. Serve with pickles and crackers or hearty bread.