recipe is from Chef James Ehler of Key West, Florida.
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel
(both in Key West), the Hilton Hotel in Fayetteville,
Arkansas, the New Bern Golf and Country Club, North
Carolina and the Blue Heaven Restaurant in Key West.
is now webmaster and cook while he works on his Food
Encyclopedia (around eight years now) and other sites.
It is well worth paying a visit to James' food reference
website which is a useful resource well worth Bookmarking
- to visit one of the websites just click on the title:
Food Reference Website
you want to contact James just email him by clicking
1 cup thin sliced Florida onion
1/2 cup thin sliced Florida celery
1 12-ounce container Florida oysters, drained reserve
2 teaspoons chopped Florida garlic
1/4 cup Worcestershire sauce
2 teaspoons seasoned salt
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon ground black pepper
2 teaspoons cornstarch
skillet on medium to high. Add butter, onions and
celery. Sauté until onions are translucent and beginning
to turn brown.
oysters, garlic and remaining ingredients except cornstarch.
mixture is cooking dissolve cornstarch in oyster liquid
and add slowly to skillet, stirring until thickened.
in 8 ounce gratin dish or over cous-cous, pasta or
James T. Ehler, 2004
All rights reserved