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Clayoquot Oyster Festival

The following recipes from the cookbook have NOT been tested in the PacificPalate.com test kitchen.

Betty's Oyster Filé Gumbo
(read this first recipe all the way through so you can figure out all the ingredients. Filé powder is available at some specialty grocery stores and supermarkets.)

Boil 1 chicken. Debone and save the chicken stock. When stock is cooled a bit, skim off excess fat. In heavy skillet, lightly stir fry the following:

  • 2-3 large onions
  • 2-3 bell peppers
  • 6 large celery stalks
  • half a head of garlic (about 7 cloves)
  • 2-3 hot peppers

Set sautéed vegetables aside. In large heavy pot, pour 6 Tbsp. of oil. When hot, add four Tbsp. of flour. Stir constantly until brown and then add bit by bit, 2 cups of the chicken stock, still stirring constantly. When this has cooked a bit and appears rather settled down, add the rest of the stock. If mixture looks too thick, add water. Now add the vegetables. At this point you can also season with salt, pepper and Louisiana Cajun seasoning. Cook a few minutes and then add the cut up chicken. Cook about 15-20 minutes. Add a couple dozen peeled and de-veined shrimp. Cook 5 minutes more. Taste for seasoning and adjust. Now add 2 dozen shucked oysters. Cook 5 minutes more. It is now ready except for the finely ground sassafras leaves (filé powder). Stir in a little at a time as it also acts as a thickener. If not available try a little flour mixed with cold water to a white glue consistency. Serve over individual dishes of hot rice.

Oysters La Pincoya

Cover bottom of a deep heavy pot with thin layer of olive oil. Sauté onions briefly then layer the following in the pot in this order:

  • 1 dozen shucked oysters
  • chopped garlic
  • juice of 1/2 lemon
  • fresh basil leaves
  • spinach to top of pot
  • crumbled feta cheese
  • thick slices of tomato

Steam for 10 minutes. Drain if serving with rice or potatoes or serve in a deep bowl with the broth.

Stuffed Oysters Pernod


  • 2 dozen oysters
  • 1 cup chopped, cooked spinach
  • 1/2 cup chopped mushrooms
  • 3 chopped shallots
  • 1 stalk celery chopped
  • 3 tsp chopped parsley
  • salt and pepper to taste
  • 1 pinch dry margoram
  • 1 pinch cayenne pepper
  • 3 Tbls. Pernod
  • 1/4 cup cream cheese (60 ml)
  • Pickling or coarse sea salt

Shuck oysters and leave on the half shell. Fill a rimmed cookie sheet with pickling or sea salt and arrange the oyster shells to sit evenly atop the salt. Hand mix all other ingredients in a bowl. Add a spoonful of the mixture over each oyster. Bake in a 450 degree oven for 10 minutes.

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Pacific Palate with Don Genova

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