oyster stew

when i was talking about my tentative plans regarding culinary documentation over christmas, my aunt ame recommended that i add an entry about our family oyster stew recipe.  maybe this recipe isn't particularly unique, but it has been passed down through the family.  and as previously stated, i don't intend to disclose what amount to secret family recipes.  that said, i think the history of this stew is worth recounting.

if i recall correctly, this oyster stew was originally part of the meal served at my maternal grandmother's house on new year's day.  grandma always served the traditional southern fare on new year's day (pork, greens, black eyed peas, cornbread, etc), but i'm fairly sure that the oyster stew was also part of the menu.  at some point, though, the oyster stew became part of the traditional family brunch held on christmas day.  maybe the stew was always served on christmas, but i only started noticing (and eating) it perhaps 10 or 15 years ago.  little kids are notoriously picky eaters, so i wasn't always keen on trying strange-looking foods.  back in the day, i clearly didn't know what i was missing.

but anyway, after asking my uncle jack about it this past week, i learned that he started taking over the oyster stew preparation years ago after grandma was starting to make it too salty.  perhaps an increasing inability to taste salt comes with age, and i certainly noticed over the years that grandma began using the salt shaker quite vigorously at the dinner table.  at any rate, uncle jack decided to take over stewing duties to avoid the excessive saltiness.  i assume that he either watched grandma or got her to write down her methods, but either way, he recorded the recipe for posterity.

a few years ago, i began to take an interest in this venerable tradition, and uncle jack took steps for the passing of the ladle.  for those who don't know, the oysters have to be cooked before the broth is created and the spices and seasonings are added.  i say this to preface the fact that the first time i watched the oyster stew operation, i was given a very graphic description for gauging when the oysters were properly cooked...and although i refuse to share this description publicly, i remember it each and every time i cook oysters.  my family is, shall we say....unique.

anyway, after a year or so of careful and studious observation, my apprenticeship was deemed complete, and i was tasked with independent preparation of the dish.  this lead role was subject, of course, to quality control by uncle jack.  this year, however, i am happy to say that prior to serving the meal, the chief stew inspector said that the spiciness was right where it needed to be.  considering how our family likes just enough of a kick to the stew, adding the right amount of spice is something of a balancing act.  the only other comment given was that it needed a bit more salt.  considering how excessive saltiness was the original reason for passing the ladle, i think i'll call that a compliment.