Grilled Oyster And Artichoke Stew Food

GRILLED OYSTER AND ARTICHOKE STEW

Steps:

• 1 Prepare the grill for direct heat
• 2 If using a gas grill, preheat to high (450 degrees)
• 3 Place the wood chips in a smoker box or foil packet poked with a few fork holes to release the smoke; set it between the grate and the briquettes, close to the flame
• 4 When you see smoke, reduce the heat to medium-high (375 to 400 degrees)
• 5 If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat
• 6 For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds
• 7 Using long-handled tongs, place the hardwood chunk on the coals, but over to the side
• 8 Once the wood chunk catches fire and smoke appears, close the lid and leave the top vents about half open
• 9 Have ready a spray water bottle for taming any flames
• 10 Carry the oysters to the grill on a rimmed baking sheet
• 11 (You will use it to carry the hot oysters back to the kitchen
• 12 ) Arrange the oysters on the grill; close the lid and cook for 2 minutes with the top vents half open
• 13 Transfer the oysters to the baking sheet, being careful to spill as little of their liquor as possible
• 14 (They might not have much liquor; that's okay
• 15 ) Let cool
• 16 Melt the butter in a large pot over medium heat
• 17 Stir in the scallions, celery and garlic; cook for 3 to 5 minutes, until just softened, then stir in the artichokes and cook for 2 minutes
• 18 Sprinkle the flour over the pot's ingredients and stir to coat; cook for about 1 minute, then add the salt, clam juice, chicken broth
• 19 Worcestershire sauce, cayenne pepper and thyme
• 20 Reduce the heat to low; cook for 1 hour, stirring occasionally
• 21 Pour the vermouth and any oyster liquor from the shells and baking sheet into the pot
• 22 Cook for 10 minutes, then stir in the half-and-half and milk
• 23 Coarsely chop the cooled oysters and add them to the pot; cook for 2 minutes, stirring; make sure the stew does not come to a boil
• 24 (Discard the shells
• 25 ) Remove from the heat
• 26 The stew can be served right away, or you can let it cool, then refrigerate it for at least 8 hours and up to overnight
• 27 To serve, reheat the soup over low heat until warmed through
• 28 Garnish with fresh thyme leaves, if desired

OYSTER STEW WITH ARTICHOKES

Steps:

• Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
• Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
• Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.

GRILLED GARLIC ARTICHOKES

Steps:

• Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.