Roasted Oysters & Spicy Butter | Brad Leone | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
It's part 2 of @brad_leone's oyster adventure, and we're cooking up a storm on the Gozney Dome. Brad is joined by Rasheed Phillips and Jeremy Charles as he roasts some beautiful freshly caught oysters from Ninigret Nectars and serves it with a homemade fermented chilli butter.
Check out part 1:
Gozney Dome:
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#IgniteCreate #Gozney #BradLeone #Oysters #Shucking
Thrillist - Oyster House's 2nd Birthday Lobster Roll - Philadelphia, PA
To celebrate 730 days in this fair city, Oyster House's doing a nearly half-price special on their delicious lobster roll (served streetside with chips or inside with a plate of fries), for which they stuff every last bit of meat from a 1.5lb crustacean into a buttered-and-toasted Nissen roll, both sourced from Maine, which you surely remember from...wait, what was that thing again? Some crappy fort in Texas?
1516 Sansom St; Center City West; 215.567.7683
To get the deets:
Why One of The Best Restaurants In America Buy Their Oysters from the McIntosh Family — Vendors
Earnest McIntosh, Sr. has been farming oysters in Georgia for almost 50 years. What began as a commercial crabbing business with his father has turned into an oyster farm. Since then, his son and daughter have come to work with him, and they provide oysters to restaurants in the area.
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Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Camera: Murilo Ferreira, Nick Mazzocchi, Carla Francescutti
Editor: Josh Dion
Executive Producer: Stephen Pelletteri
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Vegan Philly Cheesesteak with Crispy Oyster Mushrooms
The best plant-based alternative to make Vegan Philly Cheesesteak is without doubt shredded oyster mushrooms. You will have the perfect beef-y texture and taste. Fill your hoagie roll with lots of sautéed mushrooms and a generous amount of vegan melted cheese. Just look at the below picture, isn’t it mouth- watering?
HOW TO MAKE THIS RECIPE?
DETAILED RECIPE AND STEP PHOTOS HERE:
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Ingredients
Vegan sliced beefsteak
* 10 oz Oyster mushroom not king oyster, but pearl oysters
* 1 tsp Worchestershire sauce
* 1 tsp Soy sauce
* ¼ tsp Balsamic vinegar
* 4 Tbsp Olive oil
* 1 tsp Onion powder
* 1 tsp Garlic powder
* ½ tsp Sweet smoked paprika powder
* 1 tsp Oregano
* ½ tsp Cumin
* 1 tsp Salt
* ⅛ tsp Black pepper
Other ingredients
* 3-4 oz Vegan Provolone cheese we used Violife
* 1 Onion (medium)
* 1 Tbsp Olive oil
Instructions
Marinate oyster mushrooms
* Take your pearl oyster mushrooms. Cut the end of the stem off. Tear both cap and stem with your hand into shreds.
* Take a bowl and make the marinade by mixing olive oil, Worcestershire sauce, soy sauce or tamari, balsamic vinegar, oregano, cumin, paprika powder, garlic powder, onion powder, salt, and black pepper. Mix this marinade with the oyster mushrooms. Leave it for 5-10 minutes.
Sautee onion
* Peel and finely chop onion.
* Take a non-stick frying pan or skillet. Heat it to medium and add 1 Tbsp olive oil.
* Sautee onion on medium heat for 5-8 minutes until golden brown, soft and tender. Take it off the heat and place them on a separate plate.
Sautee oyster mushrooms
* Take the same skillet you used before for the sauteeing the chopped onion and heat it to high heat. Add the marinated oyster mushrooms in one layer (work in batches if you plan to make more servings). The amount in the recipe card is for 4 bread loaves, so we made them in two batches.
* Stir with a spatula and fry the shredded oyster mushrooms until nice and crispy. It took us about 10-15 minutes tops. Add a dash of (1 tsp) olive oil if the oyster mushroom feels too dry.
* Alternatively, you can bake them as we did in our Vegan Gyros recipe. Place a parchment paper in a sheet pan. Spread the shredded oyster mushrooms preferably in one layer. Pre-heat oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 40 minutes or until crispy on the edges. Watch how it progresses, and flip occasionally to make sure all sides are nicely baked and crispy.
Assemble your vegan cheesesteak
* Divide the mushrooms and the onions by number of servings. Add 1-1 serving to each side of the skillet.
* Place 2-4 slices of vegan cheese on top and cover it with a lid.
* When the cheese has melted, place the bread loaf cut in half (toasted even) and use a slotted turner to flip it over. Your vegan Philly Cheesesteak sandwich is ready. Enjoy!
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Antoine’s New Orleans Oysters Rockefeller Recipe on the Smoker
I adapted Antoine's Restaurant's Original Oysters Rockefeller Recipe (or as close as I could find) for the smoker. And the results were so good! You'll have to watch to see what my 9 year-old daughter thought! If you liked this one, watch my ACME Chargrilled Oysters video next!
SAFE SHUCKING KIT FOR OYSTERS:
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Welcome to the Oysters Recipes Video series from Eat More Vegans! In this series I take everyone’s favorite mollusks (oysters obviously) and grill or smoke them in delicious new ways! I have duplicated ACME Oyster House’s Chargrilled Oysters, adapted Antoine’s Oysters Rockefeller for the grill, and there’s lots more coming! You can watch the whole series here:
???? If you liked this video, you’re going to LOVE these!:
???? Acme Oyster House Chargrilled Oysters Recipe
???? Frog Legs on the BBQ
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Chapters in this video:
0:00 Amazing Smoked Oysters Rockefeller Recipe
0:25 History of Oysters Rockefeller
0:50 Making the Toppings for Oysters Rockefeller
4:58 Shucking Oysters
7:36 Topping the Oysters - Making Rockefeller
8:22 Smoking the Oysters
9:55 Public Service Announcement
10:48 Tasting - Will My 9 Year-Old Eat Them?
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#oysters #oystersrockefeller #grilledoysters
Whole Crabs and Oysters Rockefeller At One of Philly's Oldest Seafood Markets – Dining on a Dime
Our Philadelphia season of Dining on a Dime continues to make its way through the South Philly neighborhood -- heading to the historic 9th Street Curb Market, traditionally known as the Italian Market. This week, host Lucas Peterson heads over to Anastasi Seafood to get a true taste of South Philly from a family that’s been peddling fish going back four generations.
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