Appetizers: Oysters Rockefeller (because Daddy and I are the only ones who love them raw) and Clams in White Wine Butter Sauce
Soup: Seafood Chowder
Dinner: Red Snapper with Pear-Goat Cheese Salad, Broccoli Cheese Casserole (Mama's contribution), and Rolls (also Mama--she's no moocher!)
Step 1: Shopping!We'd have to get into those oysters. David has seen enough Chopped episodes to know NOT to open them with a knife unless we wanted to add an ER trip to our agenda. We stopped at Chef Mart and bought a oyster knife for $3. Not bad!
Publix was next: shallots, spinach, lemons, canned clams (no use wasting the fresh ones in a soup!), and cream. Lots of cream.
Step 2: Making the BrothMy husband is a real trooper. He got into those carcasses like a pro--after I found him "something silicone" so he wouldn't have to touch the icky fish. Who knew a grill mitt was multifunctional?
Meanwhile I raided our refrigerator for any veggies on their last legs. Carrots, celery, parsnips, onions: get in that broth!
A few hours later we had the tastiest fish broth I've ever had. Our chowder was looking promising!
Step 3: Prepping the OystersThis was a bit of an adventure for my sweet husband. He gleefully took our new oyster knife and grabbed an oyster. Those shells are locked very tightly! It took him a few attempts to figure out how to pry a shellfish open, but once he did, he was a machine. All were ready in under a minute. We added the spinach and cheese we'd prepared and voila! Oysters Rockefeller were ready for the oven.
Step 4: Cooking the ChowderIn my 10 years as a married woman, I have become a master roux maker. That's how this delectable dish began: shallots sauteed in butter plus flour plus cream, cream, and more cream. David chopped and added the potatoes, clams, and "spoon fish"; then we waited an hour or so for the best chowder we'd ever eaten. Move over Boston Chowda Company!
Step 5: Sauteing the Clams
Stay tuned for part 3: our big meal!