savor — guide to food & dining on the azalea coast
79
Stump Sound oyster with crispy Bacon
and Corn Chow Chow
Serves 8
www.wrightsvillebeachmagazine.com WBM
Ingredients
Oysters — 16 Stump Sound or Topsails
5 pieces Bacon
Corn Chow Chow
1 cup Corn kernels
1 each Shallots, chopped
1 each Red bell pepper, chopped
½ each Jalapenos, chopped
½ cup Cider vinegar
¼ cup Sugar
2 teaspoons Dry mustard
1 pinch Turmeric
Salt to taste
Method
In a small pot combine corn, shallots, bell peppers, jalapeños,
vinegar, sugar, salt, mustard and turmeric. Bring to a boil over
medium-high heat. Reduce heat to low and simmer for 5 minutes,
cool and reserve. Chop bacon to resemble thick match sticks, cook
bacon until crispy, drain and reserve. Shuck oysters. Preserve as
much liquid as possible. Top each oyster with the Corn Chow Chow,
then top with crispy bacon and enjoy.
Lemon Herb Chicken Consommé
Makes two quarts, 8 servings
Ingredients
½ lb. Ground turkey
4 oz Onion
2 oz Carrots
2 oz Celery
4 oz Egg whites
4 oz Lemon juice
4 each Parsley stem
1 Pinch dried thyme
1 each Bay leaf
2 each Cloves, whole
½ tablespoon Peppercorns
2 ½ quarts Chicken stock
Method
Combine ground turkey, onions, celery, carrots, lemon juice, herbs,
spices and egg whites in a heavy stock pot. Mix vigorously with a
wooden spoon. Add the stock and let stand for 20 minutes. Be sure
the stock is mixed well with the other ingredients. Set the pot on
medium to low heat and let the liquid come to simmer very slowly,
stirring occasionally. When the liquid is almost to the simmering
point, stop stirring. Reduce heat and simmer very slowly for 1½
hours. Do not disturb the raft that forms on top. Very carefully strain
the consommé through a fine strainer lined with a coffee filter and
degrease thoroughly. Season to taste.