RSS FeedWood Stone had the chance to cook some local spot prawns and Yokeko oysters during a test kitchen visit in a Bistro 3030. For the Spot Prawns we heated a stainless pan in the oven until it was hot, added extra virgin olive oil, minced garlic, and red pepper flakes. We gave that ten seconds in the oven to sizzle then threw in about ten prawns. The heat from the top and bottom cooked the spot prawns in about a minute. We added a squeeze of lemon and a pinch of kosher salt, and put them on the plate, peels on for more flavor.
The oysters were baked with creamed spinach ala Rockafeller, but oops, we forgot to put on the bacon and breadcrumbs! They were delicious without! The second batch got the royal treatment, but the breadcrumbs browned faster than the oysters heated, so we recommend adding them halfway through the cooking.
- Brent Pyeatt, Wood Stone Kitchen Coordinator
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- Full Oven
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- Oysters
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- Spot Prawns
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This was a great day in the kitchen with local friends Laurel and Scott Harrison, from Anacortes, Wa. Laurel and Scott have our Bistro 3030 in their home. As a residence of Anacortes their back yard is the Pacific Ocean. They farm Oysters and Shrimp instead of the usual vegetables that most folks farm in their back yards. As well as the Prawns and Oysters, Laurel and Scott brought up some Black Cod (Photo GEDC 0327 )and fresh Halibut (Photo 0348, 0351). A different style of cooking and land animal, Chicken, brought a wonderful Braised Chicken Cacciatore out of the Staub Cookware. (photo 0291, 0343). The old saying at Wood Stone, ” Alls well that ends well ” Chocolate Gourmandise to end the day (Photo 0366). The day has ended but the fun and learning still goes on. Thank-you Laurel and Scott.
I can’t wait for the commercial shrimp boats to come back into the Bellingham docks to sell spot prawns later this summer. I want to try some of those spot prawns in the Wood Stone oven.
If in Bellingham, check out: http://www.madjaxseafood.com/