Sunday, August 16, 2009

Iron Chef Category

In Maine last weekend the secret ingredient for the Iron Chef category were oysters. I love oysters; to me the perfect oyster is fresh and eaten raw. That's almost how I prepared it for the judges, but chickened out. So, deep fried was my second choice. I know what you're thinking: it's a grilling contest, why would you deep fry something?? Looking back at some of the grilling contests we've done, I've deep fried a lot of stuff... maybe that's why we don't do that well at grilling...Oh well, I thought they tasted good. They finished in 6th place. After I shucked the oysters I soaked them briefly in a little water to loosen up any grit or shell. Then I dredged them through flour, egg wash, then breading. The breading was 1/2 corn meal and 1/2 panko bread crumbs, salt and pepper. I deep fried them for about one minute just to get some golden color on them. Then I handed them over to Kris. She had prepared a nice sauce for each oyster to sit in. It was made from butter, shallot, roasted garlic, and white wine. A spoon full of sauce went into each shell, then the fried oyster. They were garnished with some crispy pancetta, chives, and lemon.


WhiteTrashBBQ said...

Come make them here in Brooklyn Mike. They look outstanding!

Lakeside Smoker said...

Thanks Robert.
I really didn't want to cook them. We almost shucked them and kept them for ourselves.

gaga said...

Last time I tried to deep fry oysters, the breading would not stick. Yours turned out fantastic, I'm jealous!