Oyster Pan Stew

Oyster Pan Stew

Check our Lucky 32 Southern Kitchen Blog Post – Oysters: Pearls Of The South, Taste Of  The Sea

  • 1 tbsp Canola oil
  • 6 oz oysters
  • 1 oz slab bacon, rendered
  • 1 fl oz Pickled Leeks, see recipe
  • 4 fl oz Country Ham Cream Sauce, see recipe
  • 2 fl oz whole milk
  • 1 tbsp chives, chopped
  • ¾ cup Molasses Whipped Sweet Potatoes

Heat oil in a sauté pan until hot and add oysters, bacon and leeks.Sauté until done. Add cream sauce and milk to pan and heat through. Place whipped sweet potatoes in a bowl and top with oyster stew. Garnish with chopped chives. Makes 1 portion

Pickled Leeks

  • 2 ½ pounds leeks, cut in ½ moons on bias
  • ¼ cup sea salt
  • 3 quarts water

Place cut leeks in a hard plastic container. Dissolve salt in water and bring to a boil. Pour boiling water over leeks and weigh down the leeks with plates to keep them under the salt water. Allow to sit at room temperature for five days; then refrigerate. Discard any leeks that float to the top. Makes 2 ½ pounds

Country Ham Cream Sauce

  • 1 tbsp olive oil
  • ½ pound country ham cut into small pieces
  • ¼ cup yellow onions, diced
  • 1 tbsp butter
  • 2 ¼ cups heavy cream
  • ½ tsp fresh ground pepper
  • 1 tbsp cornstarch

Heat oil in stock pot; then add onions to the stock pot and sauté until tender. When onions are tender, add country ham to stock pot and sauté until hot throughout. Do not overcook. Add butter to melt, and then add cream and pepper. Bring to a simmer, stirring constantly. Cook 8-10 minutes. Dissolve cornstarch in a little water; add only enough to slightly thicken. Remove from heat. Makes – 3 cups

Recipe: Molasses Whipped Sweet Potatoes

  • 2 pounds sweet potatoes – washed, roasted and peeled
  • 1 stick butter
  • 1/3 cup sour cream
  • 2 tsp sorghum molasses
  • salt to taste

Sweet potatoes should be weighed after being roasted and peeled. Lay out potatoes on a sheet pan in a single layer and heat through in a 350 degree oven. When heated through, combine all ingredients in a stand mixer with a paddle attachment or mash with potato masher by hand until well combined and smooth. Makes 4 portions

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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