Champagne Oysters Mignonette | Fried Chicken Skins recipe | Spatchcock Funk
You know Spatchcock Funk likes to party. Whether you’re on a yacht, in a canoe, or just hanging out with your boo in your kitchen, this appetizer classes it up while keeping it totally real. We’ve got beauty, hot, cool, crunch and soft all combining for the most luxurious mouth feel ever, even more than some great champagne, because we use some of that in this great dish, too. Food so good that someone will buy you flowers after you make it for ‘em, and we use flowers in this dish, too. Oysters, fresh flowers, and fried chicken skin? You will find nothing like this anywhere. Life is an adventure, so time to get adventurous. This is our own adventure that can elevate any cocktail party, one-on-one date or any time that much more special. Time to party.
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Ingredients/Directions for Champagne Mussels
If you want to save time, you can buy canned lightly smoked mussels, like Patagonia’s in Wegmans, or they have their own version in a can at Trader Joe’s, too, but we like to make our own, so here’s our recipe, which goes great as another appetizer, too:
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Ingredients for Champagne Mignonette
• 1 shallot, finely minced
• ½ C Champagne vinegar
• 2 Tbsp Champagne or prosecco
• ½ tsp freshly ground black pepper
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Directions for Champagne Mignonette
Mix all ingredients and chill before using
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Ingredients for Fried Chicken Skins
• Skin from 5 chicken leg quarters
• Creole seasoning
• Vegetable oil for frying
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Directions for Fried Chicken Skins
• Boil chicken skins in water for 10 minutes
• Drain, and cut off any fat and slice into ½ wide strips
• Place skin on a baking sheet and refrigerate for at least 8 hours
• Heat oil to 350 and fry for 4 minutes
• Rest on paper towels and sprinkle creole seasoning on them
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Ingredients for Party Yacht
• 12 shucked oysters; to see how to shuck oysters, check out our video:
• ¼ lb fried chicken skins (see above)
• Champagne mignonette (see above)
• Champagne mussels (see above)
• ¼ Cup of fresh chives, diced
• 4 Hibiscus flowers, petals separated
• ¼ Cup diced cilantro
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Directions for Party Yacht
• Take a shucked oyster, add in one mussel beneath the oyster
• Drizzle with champagne mignonette
• On top, place a piece of chicken skin, covering half the shell
• Top with a Hibiscus petal, and a pinch of chives and cilantro
• Sail off into the party
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Time Stamps
0:00 Intro
1:21 Champagne Mignonette
1:41 Guests on the Party Yacht
2:03 Fried Chicken Skin
2:28 Bottom of the Deck
2:41 Top Deck
3:25 Time to Party
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About Spatchcock Funk:
All you need to make great moments is mighty chow, something good to sip on and the right people. We're here to help you with the first two, you just share it with your squad. the Spatchcock crew calls on a rotating cast of characters to help you do it right. Regardless of where you're from, who you love, or what you do - if you love food, drinks and great experiences, we're on your side. Like the great Adam Yauch said, You gotta fight for your right to party. We're fighting for you. Learn more and partner with us at
Marcel's Quantum Kitchen - Oysters with Champagne Foam Recipe
Marcel shows exactly how he fuses science and the components of other substances in order to create an aesthetic behind his dishes. This one in particular adds a champagne foam to oysters while holding a beautiful color and flavor while also being very light.
Michelin Techniques for Oysters
Today we are making a champagne poached amuse bouche and serving it with apple mignonette, champagne gelée, horseradish cream and foam. It is simple, but very flavorful, and a great way to start a meal.
Recipe:
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Essential tools:
Tools
Oyster knife:
Stick blender:
Mini Blender:
Soy lecithin:
Scale:
Are you a passionate cook who wants to take your cooking to the next level? Looking to learn classic french cooking techniques to create modern dishes? Whether you are a professional cook or home cook, I am here to show Michelin techniques and how to make fine dining recipes at home.
Hi, my name is Parker! When I was eight years old, I started cooking at home and knew I wanted to be a chef. I started working in restaurants when I was 15, graduated from The Culinary Institute of America and spent 5 years working in fine dining restaurants include The Modern and Addison. Both two Michelin starred restaurants.
The goal of this channel is to teach you skills to cook fine dining recipes at home. We will focus on presenting food like a chef, french cooking techniques for fish and vegetables and on occasion meat and poultry to create New American food. Michelin technique with American ingredients. Let's get cooking!
00:00 The Oyster Amuse I can't stop eating
00:10 Champagne gelee
00:50 Shucking oysters
01:45 Horseradish foam
03:04 Horseradish cream
03:25 Apple mignonette
03:46 Poached oysters
04:01 Plating
04:53 Tasting
#finedining #oysters #amuse-bouche