Going Native (Part Two)
We've arrived at Bibendum, one of London's finest restaurants, to indulge in a classic dish of Oysters Rockefeller, baked to buttery perfection
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How to Shuck an Oyster - BA's Kitchen Techniques
Watch as restaurant & drinks editor Andrew Knowlton shows you the correct way to shuck an oyster.
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How to Shuck an Oyster - BA's Kitchen Techniques
Andouille Crusted Oysters | Emeril Lagasse
The next time your holiday guests ask what they can do to help, put them to work, but remember to keep it simple! Sarah Carey, from Everyday Food, joins Emeril in the kitchen to make a delicious dish, and one of Emeril’s favorites, Andouille Crusted Oysters with Spinach Coulis.
ANDOUILLE CRUSTED OYSTERS
SERVES 6
Vegetable oil, for deep frying
8 ounces andouille sausage, crumbled into small pieces
2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup bread crumbs
1 teaspoon Emeril’s Essence (recipe follows)
18 large shucked oysters
1 cup all-purpose flour
2 eggs, slightly beaten
Spinach Coulis, for serving (recipe follows)
Baby greens, for serving
Lemon Creme Fraiche, for drizzling (recipe follows)
Parmigiano-Reggiano cheese, for garnish
Preheat the fryer. In a saute pan, render the andouille for 1 to 2 minutes. Add shallots and garlic and continue rendering for 1 minute. Remove from the stove and cool slightly. In the bowl of a food processor, combine andouille, bread crumbs, and Essence, blend until fully incorporated. Dredge each oyster in the flour. Dip the oyster into the beaten eggs, letting any excess drip off. Dredge the oysters in the andouille crust, coating each side completely. Place the oysters in the fryer and fry for 2 to 3 minutes or until golden brown and their edges start to curl. Remove from the fryer and place on a paper-lined plate. Season with salt.
Spoon about 2 tablespoons coulis into the center of 6 plates, spreading to cover. Arrange 3 oysters on each plate. Top with baby greens. Drizzle with lemon creme fraiche. Using a rasp-style grater, grate cheese over to garnish. Serve immediately.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
SPINACH COULIS
MAKES 2 CUPS
1 tablespoon unsalted butter
1/4 cup chopped shallots
1/4 cup Herbsaint or other anise-flavored liqueur
1/4 cup chopped green onions (scallions), green parts only
1 tablespoon chopped fresh parsley leaves
One 10-ounce bag fresh spinach, thoroughly washed and trimmed of tough stems
3/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
Heat the butter in a 10-inch sauté pan over medium heat. Add shallots and cook, stirring, until soft and lightly golden, about 2 minutes. Remove pan from stove and carefully add Herbsaint so that it does not flame. Add green onions, parsley, and spinach, and cook until the spinach is slightly wilted, about 1 minute. Add cream and simmer for 2 minutes, stirring occasionally.
Pour the mixture into the bowl of a food processor or blender and process until the mixture is smooth, about 1 minute. Add the salt and pepper and pulse two or three times to blend, and serve immediately.
LEMON CREME FRAICHE
MAKES 1 CUP
1/4 cup fresh lemon juice
1 tablespoon lemon zest
3/4 cup creme fraiche
Combine all the ingredients. Refrigerate until ready to use.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to make Oysters Bienville with Chef Gert Rausch, Aqua Grille, Cape Cod MA
Aqua Grille chef, Gert Rausch, shows how he prepares a classic New Orleans dish, Oysters Bienville. The Aqua Grille is located next to the Cape Cod Canal in Sandwich, MA and features an oyster festival each September. See aquagrille.com for menus and directions.