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Receta Oyster Stew With Andouille Mashed Potatoes
by Global Cookbook

Oyster Stew With Andouille Mashed Potatoes
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Ingredientes

  • 1 1/2 lb Idaho potatoes peeled, diced
  • 4 ounce Grnd andouille sausage
  • 3 Tbsp. Butter
  • 1/2 c. Heavy cream divided
  • 2 doz Shucked oysters, with their liquor
  • 1 Tbsp. Extra virgin olive oil
  • 1/2 c. Minced onions
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 tsp Minced garlic
  • 2 Tbsp. Finely-minced parsley leaves
  • 1 dsh Worcestershire sauce
  • 1 dsh Crystal warm sauce
  •     Juice of one fresh lemon
  • 4 x French bread croutons - (abt 1" thk) toasted

Direcciones

  1. Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes for 10 to 12 min or possibly till fork tender.
  2. In a small saute/fry pan, over medium heat, render the andouille till crispy, about 4 to 6 min. Drain the potatoes. Place the potatoes back in the pan and add in the andouille, 1 Tbsp. butter and 1/4 c. cream. Using a hand-held masher, mash the potatoes till smooth. Season the potatoes with salt and pepper. Set aside and keep hot.
  3. Drain the oysters, reserving the liquor. Set aside. In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry for 2 to 3 min. Add in the garlic and parsley. Cook for about 2 min. Add in reserved oyster liquor, Worcestershire sauce, warm sauce, and lemon juice. Bring the liquid to a boil and reduce to a simmer. Cook for 4 to 5 min or possibly till the liquid thickens.
  4. In a sauce pan, Stir in the remaining butter and cream. Season with salt and pepper. Season the oysters with salt and pepper. Add in the oysters. Simmer for about 2 min or possibly till the edges curl.
  5. To serve, mound the potatoes in the center of each bowl. Spoon the oysters and sauce around the potatoes. Garnish with the croutons.
  6. This recipe yields 4 servings.