Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Lamb and Oyster Stew By Dylan Fultineer, Fine Cooking


For the sofrito

3 dried chiles de arbol

1/4 cup extra-virgin olive oil

2 cups finely chopped sweet onion

2 cups finely chopped red bell pepper

2 tsp. finely chopped fresh rosemary

Kosher salt

1/2 tsp. piment d’Espelette (ground Espelette pepper) or red pepper flakes

1 28-oz. can diced tomatoes

6 large cloves garlic, thinly sliced

1 cup dry sherry

For the stew

1 lb. ground lamb

1/4 cup finely chopped jarred piquillo peppers or jarred roasted red peppers

2 cloves garlic, minced

1 tbs. red wine vinegar; more as needed

2 tsp. chopped fresh oregano

1 tsp. piment d’Espelette (ground Espelette pepper) or red pepper flakes

Kosher salt

2 tbs. extra-virgin olive oil

1 cup dry sherry

3 dozen small oysters, shucked, plus their liquor (about 3/4 cup)

1-1/2 cups canned black-eyed peas, drained and rinsed

Get full recipe 👇🏻

Lamb and Oyster Stew

Appetisers, Starter & Side Dishes, Condiments, Dressings, Dips, Salsa & Sauce, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Hot Crab and Oyster Dip

by Melissa Clark

Time: 1 hour
Yield: 8 servings
Get full recipe @ http://cooking.nytimes.com/recipes/1015838-hot-crab-and-oyster-dip


Olive oil, for greasing pan
1 pound lump crab meat
4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cup
4 ounces (1 cup) Monterey Jack cheese, coarsely grated
1 jalapeño, seeded if desired, finely chopped
¾ cup mayonnaise
2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated
¼ cup thinly sliced scallions
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
½ teaspoon kosher salt
¼ teaspoon black pepper
Crackers or bread, for serving