Get Gluttonous this Thanksgiving with Diamond Jim’s Oyster Stew

Nov. 13, 2012 - PRLog -- The holidays are a magical time of year, filled with cheer, food, gifts, family, and friends. It is a time to let go a bit and relax from the stresses of everyday life, a time to promote kindness, forgive past wrongs, and value the best traits in all of us. However, it is also usually frigid cold, and there is a reason that holiday foods tend to be so rich and decadent: it’s time to pack on the calories and put some meat on your bones during the winter season.

This Thanksgiving, don’t deny yourself the indulgence of the flavors of the season. For example, tack on this tempting treat to a traditional Turkey Day: Diamond Jim Oyster Stew (recipe below). The recipe comes from “Gluttony: More is More” by Nan Lyons, a culinary tour-de-force covering the most hedonistic eaters and meals throughout history (http://www.redrockpress.com/sinseries.html#gluttony). Other holiday delicacies include Mme. Lemozy’s Roasted Stuffed Lamb, a Royal Filet of Beef (originally prepared for royal consumption at the Brighton Pavilion), or the father of French cuisine Auguste Escoffier’s Lobster Newburg.

In an effort to get readers to lay down their calorie-counting compulsions, Red Rock Press is offering the book at an amazing 40% discount off its list price of $25 for only $15. You can find more information at http://www.redrockpress.com/sinseries.html#gluttony. This holiday season, we encourage you to take a line of wisdom from Balzac: “Temptations can be got rid of. How? By yielding to them.” Bon appétit.

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Diamond Jim Oyster Stew

Serves 4

This simple but incredibly rich dish can be modified to your own taste by adding more oysters or Tabasco sauce. Indulge yourself by purchasing oysters that have already been shucked.

Ingredients:

1 pound shucked oysters with liquor
¾ cup half-and-half
¾ cup heavy cream
About 5 dashes Tabasco sauce, or to taste
Salt to taste
White pepper to taste
4 tablespoons butter
Paprika for garnish

♦ Drain oyster liquor from the shucked oysters and reserve.

♦ In saucepan, combine half-and-half, heavy cream, and oyster liquor and heat over medium-low heat. (If there is more than a cup of liquor, you may not want to use all of it. Start with a cup and then add to taste.)

♦ Add Tabasco, salt, and pepper. When cream is very hot, but not simmering, add the oysters. They will cook very quickly. They are done when the edges have begun to curl. Place 1 tablespoon of butter in each bowl before serving. Ladle equal amounts of oysters and broth into each bowl. Sprinkle with paprika. Makes 4 servings.

♦ Serve with buttered toast or oyster crackers.

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For more information or recipes, contact Dan Kleinman at Red Rock Press.

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Daniel Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8304
http://www.redrockpress.com/sinseries.html#gluttony