Broiled Oysters With Celery Cream And Virginia Ham Recipes

POACHED OYSTERS IN CHAMPAGNE WITH A JULIENNE OF VEGETABLES, LEAF SPINACH AND PROSCIUTTO HAM

Steps:

• Shuck the oysters. Reserve the oyster juice. Wash the shells. Cut the vegetables into strips and steam. Set aside Blanch the spinach and set aside Peel and cut the shallots into small dice, then add the white wine and reduce until only 1 tablespoon remains. Add the cream reduce for 30 seconds, then whisk in the butter. Season with salt and pepper. Set aside.
• Heat a sauteuse. Pour in the cream, oyster juice, champagne and garlic. Add the oyster, prosciutto and poach for 2 to 3 minutes, then add the shallot-butter sauce off the heat. Spoon into the oyster shells; top with the spinach, then top with the oysters and place a small pile of the steamed vegetables on each oyster. Serve on a bed of blanched seaweed or on a bed of mixed peppercorns.

CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS

Steps:

• For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
• For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
• Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
• Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
• Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.