How To make Oyster Corn Chowder Wip

Micheal Smith's Oysters with Spicy Tomato Ice | Chef School

Get ready to transform freshly shucked oysters into the talk of the party. Chef Michael Smith shares the tomato ice (with a kick!) recipe he uses at his award winning restaurant in PEI. This oyster garnish is easy to whip up and can keep in your freezer until the big night. When ready to serve, shave the ice onto your oysters and serve to your lucky guests. You'll see for yourself why Chef Michael calls it heaven in a half-shell!

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Disrespectful Iguana Femoral Pore Popping Video

This video of an Iguana having its femoral pore's popped may seem completely normal until you realize the animal had just been destroyed in a vet clinic.

The History Galley: Clam Chowder, Boston Style

Naval History & Heritage Command takes us into the History Galley with another recipe from the 1945 edition of the Cookbook of the U.S. Navy. With the large steam kettles in the galley, cooks could whip up larges batches of this clam chowder to feed the whole crew. Follow along and learn how to make this recipe at home!

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Guy puts ice into fryer at Popeye's fail

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Scallops over Corn Chow Chow with BBQ Butter Sauce | Chef Eric Recipe

Listen…. I could wax eloquently on fresh scallops off the soapstone with the textural contrast of quick corn chow chow topped with the richness of a BBQ butter sauce but today, I want to focus on the idea and method of using the heat of grill that is in the process of coming to temperature to do most of the heavy lifting. Check it out!

Chef E

Scallops over Corn Chow Chow with BBQ Butter Sauce

½ Pound Scallops (Size: 21/20 Dry Packed Scallops)
1 Tablespoon Lane's BBQ Q-Nami Rub
1 Tablespoon Cilantro, minced (Optional Garnish)

Quick Bacon Corn Chow Chow
3 Slices Thick-Cut Bacon, cut into ¼ inch strips (Monroe Meats Bacon)
1 Ear Corn (if already cooked, give a touch of char on the grill)
½ Jalapeño Pepper, deseeded and thinly sliced
4 Cherry Tomatoes, sliced in half
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Sugar

Method:
1. Fill your fire box ¼ to ½ way full. Light the grill from the bottom of the charcoal pile to allow the flame to have rising access to the fuel source. As the grill is coming to temperature, use that gently raising temperature to begin to render the bacon and cook the corn. Place a soapstone on one side of the Divide and Conquer cooking system and a grill grate on the other.
2. Wrap the corn in foil and place it on the grill grate. Allow to render and corn to cook for 10 - 12 minutes, then turn every 5 minutes until fully cooked. Remove and reserve for later use.
3. As the corn is finishing, oil the soapstone and place the sliced bacon on. Allow to render, turning with the tongs every 2 minutes until crisp and evenly rendered. Slice the corn off the cob and add it to the rendering bacon on the soapstone, then add the sliced jalapeño and sliced tomatoes. Using 2 spatulas, gently scrape under all of the ingredients and slowly lift, allowing the ingredients to mix and fall between the spatulas back to the soapstone. Do this several times to fully incorporate the ingredients, then use the spatulas to flatten out the mixture on the soapstone. Allow to cook for 1 minute, then sprinkle on the apple cider vinegar and sugar. Toss again, then transfer to the presentation plate.
4. Season both sides of the scallops with the Lane's BBQ Q-nami rub. Add a touch of olive oil to the soapstone and place the scallops on the hot stone (looking for 550 – 600F). Close the dome for 45 seconds, then open the dome and flip the scallops. Sear for 45 more seconds, then transfer on top of the chowchow that is already plated.
5. Garnish each scallop with a touch of the BBQ butter sauce and finish the plate with a bit of chopped cilantro. Enjoy!


BBQ Butter Sauce
¾ Cup White wine (Sauvignon Blanc)
½ Lemon, juiced
1 Tablespoon Red onion, diced
¼ Cup Heavy Whipping Cream
¼ Tablespoons Butter, unsalted and softened
1½ Tablespoons BBQ Sauce, Blues Hog preferred

Method:
1. Combine white wine, lemon juice and diced red onion in a small saucepan and reduce by ½, then add in the heavy whipping cream. Bring to a simmer and allow to reduce by ¼, until the bubbles get a bit larger and have more sheen.
2. Remove the pan from the heat and begin to gradually whip in the room temp butter, then whip in the room temp BBQ sauce.
3. Keep warm, but not hot, until ready to use.

Where to Buy:
Lane's BBQ Q-Nami Rub:
Monroe Meats Bacon:

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Grilled Butter Bourbon Oysters

This mouthwatering grilled oyster recipe is simple yet has a sophisticated flavor.

Once you whip up the butter bourbon sauce (butter, chili, honey, bourbon, cilantro) head to the grill where this dish pretty much cooks itself. Watch for flare ups because they will happen, which is why I use long tongs.

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