Oysters

Instructions

1. In a large frying pan, add Flag Extra Virgin Olive Oil, Green Onions, Garlic, Oysters, pinch of salt and pepper.  Bring to boil.  Boil for 2-3 minutes.

2. Add cooked pasta & pasta water to frying pan, lightly toss.

3. Plate dish, top with Cheese and Italian Parsley.

Ingredients
  • 3 oz Flag Extra Virgin Olive Oil
  • 5 whole Green Onions (sliced fine)
  • 2 dozen medium Oysters
  • 1 teaspoon of fresh minced Garlic
  • Salt and Pepper to taste
  • 1/3 lb of cooked pasta (Spegettini
  • ½ cup Pasta (Spegettini) water
  • Pecorino Romano cheese (grated fine)
  • 1/8 cup of Italian Parsley (chopped fine)
The Back Story
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)

The Back Story
WHAT YOU NEED
1 dozen large oysters, freshly shucked on the half shell
1 cup unsalted butter, melted
1 tablespoon creole seasoning
2 tablespoons garlic, finely chopped
2 tablespoons fresh lemon juice 
½ cup peaches, small diced
½ cup watermelon, small diced 
8 fresh mint leaves, finely chopped 
1/3 cup champagne
 
WHAT TO DO
1. Heat a gas or charcoal grill. Place oysters on the grill. Spoon butter over oysters and season with creole seasoning. Close grill and cook oysters until plump, about 5 minutes.
 
2. Remove oysters from grill and place on a cookie sheet or a heat-proof surface.
 
3. In a medium bowl add garlic, lemon juice, peaches, watermelon, mint and champagne. Toss well and set aside. 
 
4. Transfer oysters onto a large platter. Ladle remaining butter over oysters.
 
5. Spoon fruit mixture over oysters 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)

Instructions
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. 
 
Ingredients
  • 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
The Back Story

WHAT TO GET

1 ½ dozen oysters

lemon wedges

lime wedges

cocktail sauce

bloody mary sauce

 

WHAT TO DO

1.    on very high heat grill, place unshucked oysters on grill

2.   remove after 5 minutes

3.   after letting sit a few minutes to cool shell, shuck with oyster shucking knife,

4.   squeeze lemon and lime juice onto oysters on-the-half-shell

5.   serve with cocktail and bloody mary sauce for dipping

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)

The Back Story

Deconstructed Oyster Po’Boy with remoulade dressing

Deconstructed Oyster Po’Boy Ingredients

·      12 fresh oysters, shucked

·      2 cups cornmeal

·      2 eggs

·      3 tablespoons olive oil

·      1 tablespoon Cajun seasoning

·      1 loaf French bread, cut into cubes and toasted

·      1 head ice berg lettuce, chopped

·      1 creole tomato

·      2 tablespoons remoulade dressing (recipe below)

Method

-      Coat the oysters with the egg mixture

-      Mix together cornmeal and Cajun seasoning

-      Dip oysters in cornmeal and Cajun seasoning mixture

-      Sauté in olive oil in a heated skillet for about 2 to 3 minutes

-      Drain excess oil

-      Toss together lettuce, toasted French bread, creole tomatoes, and remoulade dressing

-      Place oysters on top and serve

 

Remoulade Dressing Ingredients

·      ¾ cup light duke mayonnaise

·      2 teaspoons Dijon

·      1 teaspoon tarragon vinegar

·      2 dashes Crystal hot sauce

·      1 tablespoon capers

·      2 tablespoons chopped parsley

·      1 scallion

·      Salt and pepper to taste

 

Method

-      Mix together all ingredients

Meet the Guest Stars
Felix's Oyster House | @FelixsNOLA

One of the joys of life in New Orleans is an abundance of fresh local seafood and produce.  While food has always been at the heart of New Orleans' culture, hurricane Katrina left the city with a renewed sense of life.  Local farms and fisheries have grown while developing a plan for sustainability and quality to ensure that Louisiana and the Gulf Coast continue to help New Orleans thrive.

Located in the heart of New Orleans' French Quarter, Felix's Restaurant and Oyster Bar has... (full profile)

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)

Chef Darin’s from the Bourbon House in New Orleans shares his tips for shucking the perfect oyster! 

1. Pick the perfect oyster

a. heavy in your hand

b. tightly shut shells

c. deeper the shell the meatier the oyster 

2. Scrub oysters with a hard brush and rinse well 

3. Protect your hand by using a folded kitchen towel to hold the oyster

4. Place oyster flat side up and rounded edge away from you

Instructions

Method

- Under medium heat bring the olive oil up to temperature

- Add the shallots and cook for 2 minutes

- Add the garlic until aromatic, 1 minute

- Add the white wine and oyster juice and cook down for a few minutes

- Add the butter and flour to the shallot mixture

- Add the half and half and whisk the mixture to get thick, about 10-15 minutes

- Sautee the chanterelles in 2 tablespoons of butter under medium flame for about 5-7 minutes, just until the mushrooms get translucent

- Season with salt and pepper to taste and adjust consistency of the soup, if too thick, add more clam juice, if too thin, allow to reduce longer

- Take the oysters and place into an airtight container with a hole for the smoking hose to come through

- Using the smoking gun for 3-4 minutes impart as much smoke as you like, then garnish on top of the soup

- If you don’t have a smoking gun, raw oysters work as well

- Serve the soup with the smoked oysters on top, sautéed chanterelles and popcorn

Ingredients
  • 1 shallot, finely minced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup white wine
  • ¾ cup oyster juice *Clam juice works as well
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 cup half and half
  • salt and pepper to taste
  • 2 cups Chanterelles
  • 2 tablespoon butter
  • 6 oysters, shucked and smoked *smoking optional
  • ½ cup popcorn
  • 3 sprigs lemon thyme
The Back Story

Method

- Under medium heat bring the olive oil up to temperature

- Add the shallots and cook for 2 minutes

- Add the garlic until aromatic, 1 minute

- Add the white wine and oyster juice and cook down for a few minutes

- Add the butter and flour to the shallot mixture

- Add the half and half and whisk the mixture to get thick, about 10-15 minutes

- Sautee the chanterelles in 2 tablespoons of butter under medium flame for about 5-7 minutes, just until the mushrooms get translucent

- Season with salt and pepper to taste and adjust consistency of the soup, if too thick, add more clam juice, if too thin, allow to reduce longer

- Take the oysters and place into an airtight container with a hole for the smoking hose to come through

- Using the smoking gun for 3-4 minutes impart as much smoke as you like, then garnish on top of the soup

- If you don’t have a smoking gun, raw oysters work as well

- Serve the soup with the smoked oysters on top, sautéed chanterelles and popcorn

For Full Ingredients List Click Here 

 

Meet the Guest Stars
Bourbon House | @BourbonHouse

Dickie Brennan’s Bourbon House is all about local seafood. If it’s not in season, you won’t find it on the menu. Enjoy authentic New Orleans dishes at New Orleans' premier oyster bar and seafood restaurant. Bourbon House boasts a lively atmosphere with huge picture windows overlooking Bourbon Street. The dining rooms of this famous French Quarter restaurant are indicative of New Orleans’ European heritage, with handcrafted wrought iron and custom... (full profile)

Chef Darin Nesbit | @

A formally trained chef with years of experience in New Orleans’ best restaurants, Chef Darin Nesbit oversees the kitchen at Dickie Brennan’s Bourbon House.

His first professional experience came at Commander’s Palace under the tutelage of then Executive Chef Jamie Shannon. During his tenure, he was a key member of the culinary team that led Commander’s Palace to be named Outstanding Restaurant in America by the... (full profile)

Dickie Brennan’s Bourbon House is all about local seafood. If it’s not in season, you won’t find it on the menu. Enjoy authentic New Orleans dishes at New Orleans' premier oyster bar and seafood restaurant. Bourbon House boasts a lively atmosphere with huge picture windows overlooking Bourbon Street. The dining rooms of this famous French Quarter restaurant are indicative of New Orleans’ European heritage, with handcrafted wrought iron and custom millwork.

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