Am continuing my oyster thing. My theory is that oyster meat is mild in flavor, so it can be used in place of chicken in many dishes that involved diced or shredded or stewed chicken.
Exhibit A, a Tomato-Basil-Oyster soup.
This tasted very good. Admittedly it was not especially oyster-y, but the original version is not especially chicken-y, you notice the meat when a piece is in your spoonful, and the diced oyster is nice in that case.
Last night I had some friends over and did more oyster-ish dishes. We had
- oyster strips, egg washed and coated in panko crumbs with lots of cayenne, paprika, garlic powder and salt, then deep fried. This was good. Of course, an old shoe is good, deep-fried in panko and cayenne.
- a chicken, stuffed with an oyster-aromatics-bread mixture, larded with bacon, and roasted. This was received much like any other roast chicken. The oyster stuffing was popular with those who like stuffing, I don't.
- wild rice risotto, first using chicken stock then wine then the final doses of liquid being a cup of oyster liquor. This had a rich dark taste, not very rice-like at all. Popular, it reminded me of sweet black rice (so-called forbidden rice).