We’re in the middle of a blizzard so no cooking on the Big Green Egg ’til the snow stops. Tonight it’s roasted chestnuts for a snack and oyster stew for dinner.
Preheat oven to 425°F.
Set chestnuts on a cutting board, flat side down. With a small, sharp knife cut an X in each chestnut. This lets the steam to escape while they are cooking and makes them a lot easier to peel.
Put chestnuts cut side up in a low rimmed pan and bake 20-30 minutes until the shells burst open and the chestnut are golden brown. Pour into a dish towel-lined bowl, cover, and let cool for 10 minutes.
As they are cool enough to handle, peel and enjoy!
2 cups heavy cream
2 cups whole milk
1 pint oysters and liquor, separated
4 tablespoon unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon celery seed
1 1/2 teaspoons hot pepper sauce (Frank’s or Tabasco works well)
1 tablespoon lemon juice
1 tablespoon dried parsley
Salt and pepper
Melt the butter in a 4-quart saucepan over medium heat. Add the onion, garlic, and celery and sweat until translucent, about 4 to 5 minutes. Add celery seed and hot pepper sauce. Add the reserved oyster liquor, cream, and milk and bring to a simmer. Do not let boil. Add the oysters, lemon juice, and parsley and simmer until the oysters start to curl, about 3 minutes. Salt and pepper to taste.
Serve with crackers and more hot sauce.