If you were lazing around in your PJs on this day after Christmas (like us), you might’ve caught Chef RJ Cooper alongside CityEats’ President, Sameer Deen, on Fox 5 Morning News.
And speaking of great parties, RJ’s restaurant, Rogue 24, is hosting an already-sold-out New Year’s Eve Cocktail Party — but CityEats has your in with two tickets to the fiesta on us. Find out how you can win.
If staying in on the 31st is more your speed, RJ Cooper has hooked you up with a very festive recipe inspired by a (more complicated) dish he has been known to make at his hot DC restaurant, Rogue 24.
Rappahannock River Oyster-Virginia Fizz Soup
From the recipe files of Rogue24; All rights reserved.
- 1 pint shucked Rappahannock river oysters, liquor reserved
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons minced shallots
- 1 tablespoon chopped leeks, white only
- 1 sprig thyme
- 1 fresh bay leaf
- 1 cup Virginia fizz
- 1 potato, diced
- The reserved oyster liquor
- 1 cup heavy cream
- 1 teaspoon minced chives
Luxury Garnishes (optional):
- Ossetra caviar
- Perigord black truffle
- In a medium sauce pot with a heavy bottom, over medium heat, add the oil and butter. When the butter starts to melt and becomes frothy, add the shallots and leeks.
- Slowly cook the shallots and leeks until they are translucent. Add the herbs, potatoes, and cook until fizz and reduce by half.
- Once the liquid is reduced, add the oyster liquor, reduce again by half.
- Add the oysters, slowly poaching them until they shrivel on the sides. Remove them from the liquid, reserve.
- Once the potatoes are cooked, add the cream to the soup. Bring to a boil.
- Once the soup boils, turn off and place the entire liquid into the blender, blend until smooth. Pass the liquid through a fine mesh sieve. Reserve hot.
- In soup bowls, place the reserved oysters in the center of the bowl. Add the minced chives. Pour the soup over the oyster and serve.