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Five-Minute Oyster Stew
Five Minute Oyster Stew
We went “garage sale” twice this past weekend. Friday we went to Twin Falls and Saturday we went to the garage sale of our little berg, The trout capital of the universe.
Here, trout farms produce trout like Hershey® produces Hershey Kisses®.
We partake in some of this trout each year at the annual Fish Fry hosted by a local scout troop. My wife and I collect tickets and cash at the door from other people who decided fried trout was better than dinner prep. The scouts serve us trout while we help them out.
This year I tried to convince people to buy a flag pole so that I could also donate these profits to the scouts, but no one thought about the flag poles, they came for the trout.
One thing I miss in Idaho is seafood. The closest thing to seafood is at the Sizzler® in Twin Falls. They have salmon and you can buy small shrimp skewers to go with it. In a way, it’s not the same as a good seafood restaurant in Cape May, New Jersey or Philadelphia. We don’t even have Red Lobster®.
You can also buy fresh crabmeat from the local grocer on rare occasions. When available, I grab a few packets and throw them in my freezer for later use. I’m addicted to crab omelettes.
On Saturday, I was chatting with a lady at her garage sale when she said to me, “It’s Saturday, so everything is half price. I had looked at a bottle of spices and put it back down because it cost a dollar, which is against my garden-religion’s sale-price for spices.
When she said it was half price, I grabbed the bottle and gave her the four pieces.
The spice is Spice Island® Beau Monde seasoning. On the label it says you can add it to dishes like oyster stew to boost flavor instead of adding salt. I read the label and it’s salt with added sugar in the form of dextrose, onion, celery seed and tricalcium phosphate.
Anyway, the words oyster stew put me in a trance.
My wife, who always knows what I’m thinking, said to me, “You may be able to buy some oysters at the local market.
I rushed there, not expecting to find fresh oysters or anything that looked like fresh oysters, but there might be a substitute.
Our little grocery store only had canned oysters. The boxes were the same size, about half the size of a box of corn, and the store brand was 10 cents cheaper than the other two brands. Reading the labels, I decided they probably all came from the same factory in Korea. I bought the red can because I thought it was pretty. Also the oysters were already boiled.
That we call scientific analysis.
The oysters looked slimy, some had a greenish color, but they were oysters.
They weren’t like the pretty oysters that come in jars you can buy in Twin Falls at a big market.
Anyway, here’s my recipe for oyster stew.
Five Minute Oyster Stew
Ingredients
1 can of chicken broth
1 can cream soup (I wanted to use cream of mushroom soup but when I got back from the store I found we were fresh out. I used creamed broccoli soup with cheese. I thought it would be too strong a taste for oysters but I was wrong. Don’t add a can of water or milk with the soup.)
1 can of boiled oysters. If you buy fresh or uncooked oysters, I suggest frying them with a little butter and a clove of garlic beforehand. It will only take about a minute. (Don’t buy canned oysters if you can get the real thing. Canned oysters taste good but are a bit too slimy for me, at least the ones I bought.)
1 can of mushrooms (fresh mushrooms are always better but require more work)
1 can of sliced potatoes
1 can of carrots, sliced to give a nice color to the stew
Beau Monde seasoning; or salt, sugar, onion and celery seed (omit the tricalcium phosphate)
Procedure
Drain all the cans except the soup and the chicken broth, of course.
Throw everything in a saucepan and bring to a boil. (Of course, you can add a clove of garlic if you like.)
To serve
I found there was no need to age this oyster stew. The taste was there from the start.
My wife doesn’t like oyster stew or anything with flavor
I ate it all in two.
Hey, it’s good!
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