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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]
OYSTER STEW WITH CILANTRO PESTO
Jeffrey Blank, Hudson's on the Bend, Austin, TX
1 cup chardonnay or white wine
1/4 lb. butter
1/2 cup minced shallots
1 cup oyster liquor/juice
4 dozen fresh oysters
2 quarts heavy cream
1/2 cup Cilantro Pesto
2 teaspoons salt
1/2-1 teaspoon cayenne pepper, depending on heat preference
In a large heavy-bottomed saucepan reduce chardonnay wine until there are only about 2 tablespoons left. Add the butter and lightly sauté the shallots for 3 minutes. Add the oyster liquor, heavy cream and bring up to a simmer as you gently whisk in the pesto. Once up to a simmer, adjust the salt and cayenne pepper levels to your liking. Add oysters to the simmering soup and poach until the edges begin to curl, kind of like an Elvis Presley sneer. Ladle into warm bowls or tureen and enjoy.
CILANTRO PESTO
1 jalapeno pepper, seeded
1/2 cup pine nuts
3 teaspoons garlic, minced
1/2 cup olive oil
3 large bunches cilantro (six, if they are wimpy small)
2 tablespoons Parmesan cheese
1/2 teaspoon salt
Combine jalapeno, pine nuts, garlic and oil in blender and puree. Add cilantro and cheese and blend into a paste. Feel free to add a touch more oil if it makes the blending easier. Add salt to taste and set asides until stew is assembled.
Serves 8
Timing: The pesto can be made days ahead and stored in the refrigerator. The stew is best made as close to serving time as possible.
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