Open Face BBQ Oyster “Po Boy”

Open Face BBQ Oyster “Po Boy” | 0 Comments
Horse Farm , Chef Jeff Henderson, Aired on Fri 3/18
The Back Story
WHAT YOU NEED
12 large oysters, freshly chucked
2 tablespoons creole seasoning
2 tablespoons canola oil
1 medium onion, finely diced
1 tablespoon fresh garlic, minced
½ cup blue ribbon beer
1 lemon, juiced
6 ounces clam juice
3 tablespoons hot sauce
1/3 cup Worcestershire sauce
2 dried bay leaves
3 tablespoons sweet-smoked barbecue sauce, ready made
1 loaf of French bread
 
WHAT TO DO
1.) In a medium bowl, season the oysters with creole seasoning. Set aside.
2.) Heat canola oil in a large pan over medium-high heat. Once the pan is hot, toss in the onions, garlic and sauté until fragrant. Add the oysters to the pan, and cook until tender and a slightly caramelized, about 2 minutes. Remove oysters and set aside. 
3.) In the same pan, bring pan to medium-high heat. Add beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, bay leaves and barbecue sauce into pan.  Bring sauce to a simmer and cook for about 15 minutes or until slightly thickened.
4.) When sauce is ready, place oysters in sauce and toss. Spoon barbecue oysters over a loaf of crusty French bread and serve. 
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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