FAVORITE FLAVORS AND GREAT GIFTS GIVEN

All who love the theater smile when they remember Danny Kaye, an entertainer extraordinaire. As a humorist, he brought laughter to millions around the world in his many films.

But it is his  work as UNICEF’s first Goodwill Ambassador that speaks best to the character of this amazing man. As he rubbed noses, made funny noises, crawled on the floor and danced with children from every nation, he reminded a war weary world just how much the welfare children matter should matter to us all – then and now.

Yet few know that Danny Kaye was also a passionate gourmet who studied with professional chefs and adored cooking with shellfish and other seafood products.

His commitment to fine food led him to donate funds to The Culinary Institute of America. The result was the Danny Kaye Theatre located inside the Conrad N Hilton Library on the Hyde Park Campus.

Inside students and fortunate guests can sit in a tiered amphitheater watching culinary presentations, via state of the art monitor screens and sound system.

As guests and students leave the Theater they can see some of Danny Kaye’s favorite culinary tools and a touching note by his daughter about how this great humanitarian viewed cooking.

Taylor Shellfish Farms is proud to share that passion and share one of Danny Kaye’s favorite recipes – Asian Stir Fried Oysters and Shrimps. Enjoy!

DANNY KAYE’S CHINESE STIR-FRIED OYSTERS AND SHRIMP

Dec. 1975 - Serves 8

Ingredients

1 cup fresh oysters, Shucked
¼ cup flour
½ lb. fresh shrimp, shelled and deveined
2 tbsp. peanut, vegetable or corn oil
1 two-inch piece fresh ginger root, peeled, cut into fine shreds
5 scallions, trimmed, cut in two-inch lengths
1 tsp. light soy sauce
1 tsp. sesame oil
Salt, freshly ground black pepper to taste
1 ½ tbsp. cornstarch
1 ½ tbsp. cold water

 Directions

  • Place oysters in mixing bowl.
  • Add flour and enough water to cover.
  • Stir oysters in the liquid.
  • Drain well, run under several changes of cold water, drain well again.
  • Prepare shrimp; set aside.
  • Drop oysters into barely simmering water.
  • Turn off heat.
  • Let stand 1 minute; drain.
  • Set aside. Repeat with shrimp.
  • Heat oil in wok or skillet with high heat.
  • Add ginger, scallions.
  • Cook, stirring for 5 seconds.
  • Add oysters, shrimp, stir rapidly.
  • Cook for 15 seconds.
  • Add soy sauce, sesame oil, salt and pepper to taste, stirring constantly.
  • Blend cornstarch into cold water.
  • Stir mixture into the wok or skillet.
  • Cook 10 seconds.
  • Serve at once!