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[Navajo Grill Oyster Rockefeller Soup] [Oysters
Medici] [Pan Roasted Texas Oysters]
[Warm Oysters in Truffle Cream] [Oyster Stew with Cilantro Pesto]
[Oyster Nachos]
NAVAJO GRILL OYSTER ROCKEFELLER SOUP
Steve Howard, Navajo Grill, Fredericksburg, TX
2 tablespoons minced garlic
1 stick butter
1 1/2 cup small diced white onion
6 oz. minced raw oysters
2-3 minced anchovy filets
3/4 cup Anisette liquor
1/3 cup all-purpose flour
2 (6 oz.) bottles clam juice
1 cup chicken stock
1 pint heavy cream
1/2 cup blue cheese
1/2 cup parmesan cheese
1 box frozen spinach (drained well)
salt and pepper
Tabasco sauce
green onions
Sauté onions and garlic in butter over medium heat until translucent (about 4 minutes). Add 1 teaspoon salt, 1/2 teaspoon pepper and a dash of Tabasco. Add minced oysters and anchovies. Turn heat up for 1 minute and add 1/2 cup Anisette. Cook until almost dry. Turn down heat and add flour. Stir until paste is formed and cook for 2 minutes.
Add chicken stock to clam juice and cook 5 minutes. (If it is too thick, add white wine.) Add cream. Fold in blue cheese and spinach. Cook 4 minutes.
Serve in bowls. Top with sautéed oysters, parmesan cheese and green onions. Splash with Anisette liquor.
Serves 4-6
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