Showing posts with label stew. Show all posts
Showing posts with label stew. Show all posts

Saturday, March 1, 2025

Recipe of the Month: Black Eye Pea Stew

 We've made this three times during this past winter and taken to a party once and it received acclaim! Not
much to the recipe, just some good old comfort food on a cold winter's day! Sorry, no seafood in it...

Ingredients:

1   lb dried Black Eye Peas                                                                            2    32oz  boxes chicken stock                                                                  2-3 stalks celery, chopped                                                                          1  medium onion, chopped                                                                           1   lb bag frozen collard greens                                                                    1   lb ground or link smoked sausage                                                                  Creole seasoning                                                                     



Soak a 1lb bag of Black Eye peas - pour in a bowl, cover with water and soak overnight in the fridge.

The next day, drain and rinse the peas and put in a pot.

Cover with about one and half box of chicken stock, bring to a boil, cover and let simmer for 1 1/2 hours

At about one hour take a potato masher or mallet and "smash" up some of the Black Eye Peas

Add bag of  Collards to pot

In a cast iron skillet brown the sausage, add to pot.

Brown the celery and onion, season with Creole seasoning, add to pot 


Season as needed again with Creole seasoning. Add Chicken stock to cover. Simmer covered for another 30 minutes. 

Saturday, January 14, 2023

Recipe of the Month: Oyster Stew

Finally! We stopped by Houston's Meat Market on the way home and picked up a bushel of oysters - they were from Virginia - the York River. Coincidently, we had oysters at a party a couple of weeks before that and they had both Virginia oysters AND "local" oysters (they were actually from south Georgia). Those local oysters were clusters - 4-5-6 oysters in one lump, and were the best I've had in a while. BUT, you had to work for them. They're small and difficult to shuck. The Virginia oysters are singles and larger, easier to shuck, and you get more "bang for you buck", but not quite as tasty as the local oysters.  This bushel that we picked up from Houston's we roasted and shucked and ate them with hot sauce, butter, butter and horseradish. Note that I've got a habit of roughly counting the oysters as I wash and load them on the grill and the bushel ended up having approximately 12 dozen oysters. We shucked and ate all but 3 dozen, then shucked the rest to make oyster stew.

This recipe comes from www.shewearsmanyhats.com

Ingredients:


- 4 tablespoons butter

- 1 Large onion, finely diced

-  2 garlic cloves

- 1/4 teaspoon red pepper

- 1/4 teaspoon paprika

- 1/4 teaspoon salt

-  1/2 teaspoon ground black pepper

- 6 cups whole milk or half and half

 - 1 teaspoon dried parsley

- 16 ounces fresh raw oysters, undrained

INSTRUCTIONS:

1.  Heat butter over medium heat in heavy bottom 3-quart saucepan. Add  diced onion and saute until tinder, about 5 minutes. Grate in garlic(or mince), continue to saute for another 1-2 minues, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.

2. Drain oysters and reserve liquid (oyster liqueur)(we didn't have any of this as ours came right off the grill. BUT, we opened a can of crab meat and dumped it in, crab and liquid to add some thickness)

3) Reduce heat to low, add milk, parsley and oyster liqueur.

4) Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.

5) Add oysters and continue to  cook over low heat until oysters begin to curl on edges.