In an attempt to treat what I diagnosed as a severe case of cabin fever on my husband’s part, I dredged up a variety of possibilities.
One of which was that we’d bundle up and brave the elements, make a run for groceries and other necessities (extra gas for the generator, even more propane for the lanterns), and cap it off with a road trip through the bright and beautiful, never mind bitterly cold and snow-covered, Skagit Valley to Taylor Shellfish Farms in Bow.
Whatta plan. Whatta cure (albeit temporary) for the housebound carp-and-whines. For several days there, until the next blast of truly horrendous wind and even more snow, Husband Dear was chipper as a chipmunk. We even struck it lucky with our timing: Seems that Taylor’s had an “oyster stew special” right then, so we got a 32-once container at a bargain rate.
Although we fully intended to use ours as always, following the directions for Ruth Humphrey’s roast oysters (a recipe I already shared with you in a May 23, 1994, Forum column), I naturally could not resist helping myself to two of Taylor’s own recipe cards. I’ll share them with you too:
Traditionally, oyster strew is simply Taylor Shellfish oysters poached in milk and butter, salt and pepper, with a dash of hot sauce. For a more elegant preparation, we offer the following recipe from our chef, Xinh Dwelley.
2 pints Taylor Shellfish oysters
Boiling water
1/2 cup butter
2 cloves garlic, minced
1 medium onion, diced
1 large can evaporated milk
4 cups whole milk
2 teaspoons salt
1 teaspoon pepper
5 fresh basil leaves, chopped, or 1/2 teaspoon dried basil leaves
1/2 cup bacon bits (optional)
Chopped fresh parsley
Chopped green onions
Blanch oysters for 2 to 3 minutes in boiling water. Drain oysters and cut into bite-size pieces. Melt butter in a pot and brown garlic. Saute onion until done. Add oyster pieces, evaporated milk, whole milk, salt, pepper, basil leaves and, if desired, bacon bits. Heat and stir until warm (do not boil). Ladle into bowls and garnish with parsley and green onion.
Pan-fried oysters have been a favorite in the United States for more than 100 years. Traditional pan-fried oysters are prepared by simply dipping the oysters in egg wash, coating with cracker crumbs, and frying in cooking oil. Chef Dwelley offers you our favorite variation.
2 eggs
1/2 cup milk
Salt and pepper to taste
1 teaspoon garlic powder
1 cup biscuit mix
1 cup Italian bread crumbs
1 cup flour
1-2 pints Taylor United oysters, rinsed and drained (see note)
Cooking oil for frying
Beat together the eggs, milk, salt, pepper and garlic powder; set aside momentarily. Combine biscuit mix, bread crumbs and flour, mixing thoroughly. Dip oysters in egg wash, then coat with breading and fry in 1/2 inch hot oil in fry pan over medium heat for 3 or 4 minutes, until oysters are golden brown on both sides. Garnish as desired and serve immediately.
Note: If a firmer oyster is preferred, blanch oysters in boiling water for 2 to 3 minutes before dipping in egg wash.
The next Forum will appear in Friday’s Time Out section.
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