Oceanaire Seafood Room executive chef Matt Mine spends his days working with caviar, swordfish and crab at the new restaurant downtown at 14th and Arapahoe streets, but his holidays are not complete without stuffing and cranberry sauce.
“This warm, soft, crunchy, spicy side dish offers all the delights and pleasures of eating. Growing up, my family always had a more traditional stuffing, but my own recipe for oyster stuffing offers a little more excitement and a break from the turkey and ham that we all tend to eat too much of this time of the year,” he says in a note he sent with this recipe.
“Cranberry sauce was another tradition in my family. I’m still haunted by the memories of the creepy, still-in-the- shape-of-the-can junk that was always on the table. I wondered how my grandmother could spend days preparing our holiday meal, cooking just about everything you could imagine — turkey, ham, sweet potatoes, mashed potatoes, green beans, corn, pumpkin pie, apple pie — and be OK with setting that canned jelly on the table,” Mine says.
He developed two new versions of these classics to share here.
The Denver Post
