Seared Oysters Braised Leeks And Chili Recipes

SEARED OYSTERS BRAISED LEEKS AND CHILI

Steps:

• Shuck all the oysters and remove from the shell. Do not discard the shell. Slice the leeks and wash them very well. In a small saute pan sweat leeks until tender and keep them warm.
• Slice all the peppers very thinly in small strips, cook them with olive oil until tender and add the sherry vinegar. Place the leeks in the bottom of the shell. Sear the oysters quickly in a very hot pan and put them on top of the leeks. Spoon the peppers on top of each oyster and serve.

SIMPLE BRAISED LEEKS

Steps:

• Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
• Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
• Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

POACHED OYSTERS WITH LEEKS AND BACON

Steps:

• In a large skillet, cook the bacon until crispy. Transfer it to a plate topped with paper towels, then drain the skillet of all but 1 tablespoon fat; set the skillet aside.
• Heat the white wine in a medium skillet over medium-high heat. When it starts to simmer, add the oysters and poach just until the edges start to curl, about 4 minutes (reduce the heat if the simmer gets too lively). Drain the oysters in a fine colander placed over a large bowl, reserving the poaching liquid.
• Reheat the skillet with bacon fat over medium-high heat and add the 1 tablespoon butter. When the foaming subsides, add the onion, celery, and leeks and cook until fragrant and softened, 3-4 minutes. Sprinkle the vegetables with flour, then whisk in the reserved oyster poaching liquid. Simmer over medium heat, continuously whisking, for 3 minutes. Add the milk, cream, and herb and bring to a boil. Reduce the heat and simmer gently until thickened and creamy, about 5 minutes. Add the lemon juice and salt, pepper, and hot sauce to taste.
• When the sauce is thick enough to coat a spoon, remove it from the heat and keep warm. Toast the bread; spread with softened butter and place it on a platter or individual plates. Stir the oysters into the sauce and warm through, over low heat. To serve, spoon the oysters over the toast and sprinkle with bacon. Top with green onions or chives, if desired.
• I've eaten oysters all over the world. When it comes to slurping them raw, from the half shell, I love oysters from the Pacific (like the Japanese varieties), because they taste briny, like the ocean. But when it comes to cooking, nothing beats Louisiana oysters. They come from the brackish waters where the salt water of the Gulf mingles with the fresh water of the bayou and rivers, so they have a milder flavor that blends better with other ingredients. Because Louisiana oysters are larger, they're less likely to overcook in a poaching pan. I may be biased, but I definitely think they're the most versatile oysters in the kitchen. For my favorite sources, see p. 384.