Tip:
Highlight text to annotate it
X
(Alton Brown) AH, OYSTERS...
FEW FOODS GENERATE SUCH PASSION, DEVOTION, DOWNRIGHT REVULSION.
IF YOU'RE A FAN, THERE'S NOTHING FINER
THAN SLURPING DOWN ONE PLUCKED FRESH FROM THE SEA, ALL ON A HALF SHELL.
IF YOU'RE NOT A FAN, HOWEVER, THE OYSTER IS AT BEST, A MYSTERY,
AT WORST, IT'S A SLIMY MUD-SLUG ENJOYED ONLY BY EPICUREAN EVEL KNIEVELS.
I DON'T DOUBT THAT THE FIRST OYSTER WAS DOWNED ON A DARE,
BUT I DO FEEL CERTAIN THAT THE SECOND, THIRD, FOURTH AND EVERY ONE SINCE,
HAS GONE DOWN WITH A SMILE, BECAUSE WHETHER RAW OR COOKED,
OYSTERS DELIVER THE GOODNESS OF THE SEA LIKE NO OTHER CRITTER CAN.
SO STICK AROUND WON'T YOU, BECAUSE WE'RE GOING TO ARM YOU WITH THE TOOLS AND KNOW-HOW
REQUIRED TO TURN THESE HUMBLE BIVALVES INTO SERIOUSLY...
♪♪
♪♪
(slurping)
ALTHOUGH OYSTERS APPEAR TO BE THE HOTTEST THING ON TWO PLATES THESE DAYS,
THE OYSTER FAD IS ACTUALLY A LITTLE BIT OF HISTORY REPEATING.
THE GREEKS WERE SO CRAZY ABOUT OYSTERS,
THEY USED OYSTER SHELLS AS BALLOTS IN THEIR MANY ELECTIONS.
THE ROMANS WERE BIG FANS, AS WERE THE CHINESE,
WHO PREFERRED THEIR OYSTERS DRIED.
ANCIENT AMERICANS, BIG OYSTER FANS,
THEY LEFT GIANT MOUNDS OF OYSTER SHELLS ALL ALONG THE COASTS OF AMERICA.
AND 19th-CENTURY AMERICANS, NOW THERE WERE SOME OYSTER-CRAZY PEOPLE.
THEY COULDN'T GET ENOUGH OF THEM.
IN THE 1860s, NEW YORK OYSTERS WERE PLUMP AND PLENTIFUL,
AND ROUTINELY OUTSOLD ANYTHING AT THE BUTCHER'S COUNTER.
SERVED IN BARS FOR A PENNY A DOZEN,
AND FROM STREET VENDORS AS FAST FOOD,
OYSTERS WERE, IN THOSE DAYS AT LEAST, CONSIDERED FOOD FOR THE POOR.
IN FACT, DICKENS WROTE IN "THE PICKWICK PAPERS" THAT
"POVERTY AND OYSTERS ALWAYS SEEM TO GO TOGETHER."
(In British accent) GOOD AFTERNOON, SIR, CARE FOR AN OYSTER?
(Alton) GEE, I DON'T KNOW...
(Vendor) NOTHING TO BE AFRAID OF, SIR, JUST CLOSE YOUR EYES AND GIVE IT A SLURP.
I'M NOT AFRAID, I'VE GOT A LITTLE PROBLEM...
SAY NO MORE, SIR, A DOZEN OF THESE
AND IT'LL PUT THE FIRE BACK IN YOUR BRITCHES, I ASSURE YOU.
AND I ASSURE YOU THERE IS NOTHING WRONG WITH THE FIRE IN MY BRITCHES!
LOOKS LIKE DENIAL IS NOT JUST A RIVER IN AFRICA!
THE PROBLEM IS NOT WITH MY PANTS, IT'S WITH YOUR SANITATION!
ARE YOU CALLING ME CRAZY?
NO, BUT YOU WOULD HAVE TO BE CRAZY
TO EAT OYSTERS THAT HAVE BEEN SITTING OUT IN THE SUN ALL DAY.
YOU KNOW IT'S A WONDER THAT ANYBODY LIVED TO SEE THE 20th CENTURY.
IT'S NOT NICE CALLING PEOPLE CRAZY!
NO, YOU'RE RIGHT, HERE.
NOW YOU WANNA BUY AN OYSTER?
NO, NOW I WANT YOU TO BUY A BAG OF ICE!
I MEAN, SINCE THEY'RE ALIVE WHEN YOU BUY THEM IN THE SHELL,
YOU'VE GOTTA BE EVEN MORE CAREFUL WHEN HANDLING OYSTERS
THAN YOU WOULD WITH ANY OTHER KIND OF SEAFOOD,
AND THAT MEANS FINDING A RELIABLE VENDOR.
NOW I'M UNRELIABLE!
PREFERABLY ONE WITH A STORE OF SOME KIND.
SEE YA, MISTER B.
ONCE YOU'VE FOUND YOURSELF A RELIABLE VENDOR,
YOU MAY HAVE SOME RATHER INTIMIDATING CHOICES TO MAKE, BUT DON'T FEAR,
ALMOST ALL OF THE OYSTERS IN THAT CABINET ARE THE SAME VARIETY.
HOW COULD THAT BE?
WELL, OYSTERS ARE A LOT LIKE COFFEE BEANS.
NOW, FINE COFFEE BEANS, WHETHER THEY'RE GROWN IN
COLUMBIA, GUATEMALA, OR ETHIOPIA, ARE ALMOST ALWAYS ARABICA.
THEY'RE THE SAME VARIETY, THEY JUST TASTE DIFFERENT AND ARE MARKETED DIFFERENTLY,
BECAUSE THEY GROW IN DIFFERENT PLACES
SO THEY BREW A CUP WITH A DIFFERENT FLAVOR.
IT'S THE EXACT SAME THING WITH OYSTERS.
WHERE THEY GROW DETERMINES HOW THEY TASTE,
AND THE NAME UNDER WHICH THEY ARE MARKETED.
THE GUY BACK HERE, MY FISHMONGER, JOHN,
KNOWS MORE THAN I COULD EVER KNOW ABOUT THIS STUFF,
SO JOHN, GIVE US A RUNDOWN ON WHAT YOU'VE GOT IN THE CASE TODAY.
SURE, ALTON, LET'S START OFF WITH THE OLD RELIABLE IN THIS NECK OF THE WOODS,
THIS IS A APALACHICOLA OYSTER.
HERE WE MOVE UP TO LONG ISLAND, THIS IS A BLUE POINTE.
(Alton) VERY FAMOUS.
FULL-MEATED, VERY DELICIOUS.
IT JUST COMES FROM THIS ONE PART OF LONG ISLAND SOUND?
SO IF SOMEBODY SAID TO ME, "HEY, I'VE GOT SOME GREAT BOSTON BLUE POINTES,"
THEY WOULD BE MISLEADING ME, LYING.
NEXT LET'S GO UP TO NOVA SCOTIA, PRINCE EDWARD ISLAND, THE MALPEQUE OYSTER.
(Alton) PROBABLY SWEETER MEAT AND NOT QUITE AS LARGE.
(John) SO FAR ALL THESE OYSTERS HAVE ONE THING IN COMMON,
THEY ARE ALL ATLANTIC OR EASTERN OYSTERS.
LIKE THIS ONE FROM CHINCOTEAGUE BAY IN VIRGINIA,
IT'S THE PARRAMOUR OYSTER, MILDLY SALTY WITH A DISTINCT FRUITY FLAVOR.
WOW, BIG GUY, KEEP GOING.
BACK TO NOVA SCOTIA, BEAUSOLEIL...
BEAUSOLEIL, WHAT DOES THAT MEAN?
IT'S NICKNAMED THE BEAUTIFUL SUN,
AND IT'S GOT A SWEET, MILD TASTE.
KIND OF LIKE THE MALPEQUE, IT DOESN'T GET VERY BIG.
(Alton) WOW, THAT'S A REALLY PRETTY JEWEL OF AN OYSTER, NICE SINGLE BITE THERE.
WE'VE GOT HERE SOME EMERALD COVE, FROM BRITISH COLUMBIA, CANADA.
IT'S MILDLY SALTY...
(Alton) THAT IS A VERY DIFFERENT LOOKING OYSTER,
IT'S GOT A VERY FRILLED LIP ON IT.
(John) SOME OF THE WESTERN OYSTERS WILL HAVE KIND OF A SCALLOPED EDGE LIKE THAT.
(Alton) SO IF WE WERE TALKING COFFEE BEANS HERE,
WE COULD SAY THESE ARE ALL ARABICA AND THIS WAS THE ROBUSTO.
GOOD ANALOGY.
NOW SINCE THIS IS A DIFFERENT VARIETY, DOES IT HAVE A DIFFERENT FLAVOR?
LITTLE BIT DIFFERENT, YEAH.
DO YOU SEE THESE VERY OFTEN HERE ON THE ATLANTIC WHERE WE LIVE?
NO.
NOW IF WE WERE IN CALIFORNIA, WOULD WE HAVE A BUNCH OF PACIFIC OYSTERS LINED UP HERE?
EXACTLY, YOU'D HAVE THE OPPOSITE.
SO IT REALLY DEPENDS ON WHERE YOU'RE LIVING.
YOU KNOW A LOT ABOUT OYSTERS, DO YOU ACTUALLY LIKE THEM?
I LOVE OYSTERS.
I LIKE TO HAVE THEM RAW ON THE HALF SHELL,
A LITTLE TABASCO, A LITTLE LEMON, WASH IT DOWN WITH A COLD BEER.
OUTSTANDING.
I'M GONNA TAKE ALL OF THEM.
I MAY NEED A BIGGER BAG.
GO GET A BIGGER BAG, HE NEEDS A BIGGER BAG.
TO STORE YOUR OYSTERS LAY THEM OUT IN FLAT LAYERS IN A CONTAINER.
IF YOU PUT THEM ON THEIR SIDES, OYSTERS ARE SOMETIMES TEMPTED TO OPEN,
AND THAT WILL MAKE THEM SPILL THEIR LIQUOR, AND THEY WILL GO BAD FASTER.
NOW YOU DON'T HAVE TO PUT THEM ON ICE,
BUT YOU DO HAVE TO KEEP THEM REFRIGERATED
AND COVERED WITH A NICE, MOIST CLOTH,
AND IF YOU'VE GOT MORE THAN A COUPLE OF LAYERS WORTH,
YOU MIGHT WANT TO SLIDE ANOTHER CLOTH IN BETWEEN SOMEWHERE.
KEPT THIS WAY, YOU SHOULD BE ABLE TO KEEP YOUR OYSTERS ALIVE FOR A WEEK.
OF COURSE, I CAN'T IMAGINE WAITING THAT LONG TO BREAK INTO ONE.
SPEAKING OF BREAKING AND ENTERING...
♪♪
BREAKING INTO AN OYSTER MIGHT BE EASIER THAN BREAKING INTO A BANK VAULT,
BUT NOT BY MUCH.
WE COULD USE HIGH-EXPLOSIVES, THAT WOULD DO THE TRICK, MAYBE OVERKILL THOUGH.
WE COULD ALWAYS CUT OUR WAY IN, THAT WOULD BE EFFICIENT,
BUT WE MIGHT GET SHELL SHARDS IN THE OYSTER,
AND THAT CERTAINLY WOULDN'T BE GOOD EATS.
I THINK WE'RE GONNA HAVE TO RELY ON GOOD, OLD FASHIONED LEVERAGE!
I'M LEVER MAN!
THANK GOODNESS YOU'RE HERE, LEVER MAN,
TELL US, WHAT DO YOU HAVE FOR US?
I HAVE A CROWBAR!
CROWBAR, HMM.
I TELL YOU WHAT, WHY DON'T YOU GO TO WORK ON THAT BIG DOOR OVER THERE,
AND I'LL GO TO WORK ON THESE.
W, GET DOWN HERE!
WHAT?
DID YOU BRING THE THINGS I ASKED FOR?
YES, AND I ACTUALLY BROUGHT WHAT YOU'RE GONNA NEED.
LIKE THIS GLOVE.
I'VE ALREADY GOT A GLOVE!
NOT THAT GLOVE, THAT WON'T WORK.
ELASTICIZED COTTON WITH A RUBBERIZED PALM
THAT WILL HELP YOU GRIP THE OYSTER AND PROTECT YOUR HAND.
ARE YOU SAYING I NEED TO GET A GRIP?
I'VE BEEN TELLING YOU THAT FOR YEARS.
KNIFE!
ERGONOMIC NON-SLIP HANDLE,
STURDY BLADE, SLIGHTLY ANGLED AT THE TIP.
YEAH, LOOK AT THAT.
DOES SIZE MATTER?
DESPITE WHAT YOU'VE BEEN TOLD, YES,
2 3/4-INCH IS BEST.
GREAT, WELL THEN, THE WORLD IS MINE OYSTER, WHICH I, WITH SWORD, WILL OPEN!
TRY NOT TO MUTILATE THAT OYSTER THE WAY YOU DO SHAKESPEARE.
THE LADY DOTH PROTEST TOO MUCH, METHINKS.
WELL, I AM JUST GETTING STARTED.
I'M GONNA MAKE SURE THE FLAT SIDE IS UP SO WE DON'T LOSE ANY JUICE,
POP THE KNIFE IN THE HINGE, GIVE IT A LITTLE TWIST,
AND THEN JUST WORK THE KNIFE ALL THE WAY AROUND,
GOTTA MAKE SURE YOU SEPARATE THAT ADDUCTOR MUSCLE FROM THE TOP SHELL,
THEN JUST SCRAPE OUR WAY UNDER.
GOT IT!
(Lever Man) GOT IT, LEVER MAN RULES!
THE WORLD'S JUST NOT HIS OYSTER, IS IT?
HE'S NOT THE SHARPEST LEVER IN THE DRAWER, YOU KNOW?
BYE-BYE!
(alarm sounding)
OKAY, HERE WE GO AGAIN, MAKE SURE THE ROUND PART OF THE SHELL IS DOWN.
THIS ONE HAD SOME BABY OYSTERS RIDING ON IT.
WORK YOUR KNIFE INTO THE HINGE, SOMETIMES IT WORKS BETTER FACING UP OR SOMETIMES DOWN.
TRY TO TWIST THE OYSTER AND THE KNIFE AT THE SAME TIME,
JUST UNTIL YOU FEEL IT POP, DON'T TRY TO PRY IT OPEN ALL THE WAY.
WORK THE KNIFE AROUND, JIGGLING IT BACK AND FORTH GENTLY,
ALWAYS PRESS IT UP AGAINST THE TOP OF THE SHELL
TO MAKE SURE YOU GET THAT ADDUCTOR MUSCLE,
THEN JUST SWEEP RIGHT UNDER THE MAIN PART OF THE OYSTER TO SEPARATE THAT OTHER MUSCLE.
AS YOU MIGHT IMAGINE, RAW OYSTERS ARE BEST WHEN SERVED FRESH.
SO SAVE THE SHUCKING UNTIL RIGHT BEFORE SERVICE TIME.
WHEN IT COMES DOWN TO NUMBERS, IF YOU'RE GOING TO SERVE THIS AS AN APPETIZER,
I'D GO SIX LARGE, OR EASTERN OYSTERS,
EIGHT TO TEN, IF YOU'RE DEALING WITH THE LITTLE CANADIAN GUYS,
AND IF IT'S THE ONLY THING YOU PLAN ON SERVING, THE SKY'S THE LIMIT!
OYSTER AFICIONADOS OFTEN SCOFF AT THE IDEA OF ADDITIVES,
BUT IF YOU ASK ME, A SQUEEZE OF LEMON
AND A LITTLE SQUIRT OF HOT SAUCE,
OR A DAB OF HORSERADISH IS QUITE ACCEPTABLE.
WHAT IS NOT ACCEPTABLE IS, ICKY PREPARED HORSERADISH.
WE'RE GONNA MAKE OUR OWN.
A MEMBER OF THE CABBAGE FAMILY, KIN TO MUSTARDS, TURNIPS, AND OTHER RADISHES,
HORSERADISH GETS ITS NAME VIA MISPRONUNCIATION.
YOU SEE IN GERMAN IT'S CALLED MEERRETTICH, OR SEA RADISH.
THE ENGLISH CAME ALONG, AND THEY DIDN'T READ GERMAN ANY BETTER THAN I SPEAK IT,
SO THEY JUST SAW THE "MER" AND THOUGHT FEMALE HORSE, SO THEY CALLED IT HORSERADISH.
ALTHOUGH ROOTS 20 INCHES, OR LONGER, ARE NOT RARE,
YOU WON'T NEED ANYTHING AS HORSEY FOR THIS.
♪♪
♪♪
♪♪
JUST A LITTLE DAB, GO AHEAD, GIVE IT A TRY.
YOU DID LIKE IT, DIDN'T YOU?
THIS WILL KEEP IN THE REFRIGERATOR, IF TIGHTLY WRAPPED,
FOR TWO OR THREE WEEKS,
AND DON'T WORRY IF IT SEEMS TOO HOT AT FIRST,
THAT PUNGENCY WILL DIE DOWN AFTER A COUPLE OF DAYS.
ME, I LIKE IT FULL POWER.
TRADITIONAL WISDOM HOLDS THAT ONE SHOULD NOT CONSUME RAW OYSTERS
IN MONTHS WITHOUT AN R, THAT IS, OF COURSE, SUMMERTIME.
THE ISSUE IS SPAWNING, SUMMER IS SPAWNING SEASON,
AND WHEN AN OYSTER'S THOUGHTS TURN TO LOVE,
WELL THE MEAT GETS KIND OF MILKY AND SOFT AND YUCKY.
WE'VE OVERCOME THIS TO SOME DEGREE
WITH THE INTRODUCTION OF GENETICALLY MODIFIED OYSTERS WHICH NEVER SPAWN.
NEVER SPAWN, WHAT KIND OF FUN IS THAT?
THERE ARE SOME OTHER REASONS TO AVOID OYSTERS IN THE RAW STATE
DURING THE SUMMER MONTHS.
MR. BROWN, ARE YOU FAMILIAR WITH VIBRO VULNIFICUS?
YOU MEAN THE BACTERIA THAT NATURALLY OCCURS IN SOME OYSTERS,
IN WARM WATER DURING THE SUMMER MONTHS,
SURE, IT CAN CAUSE SICKNESS IN SOME,
EVEN DEATH IN PEOPLE THAT HAVE LIVER PROBLEMS,
OR IMMUNE SYSTEM PROBLEMS OR CANCER OR DIABETES.
GENERALLY SPEAKING, CANADIAN OR PACIFIC OYSTERS ARE EXEMPT, THOUGH,
BECAUSE VIBRO DOESN'T LIKE COLD WATER,
AND IT CAN'T SURVIVE COOKING EITHER.
NOR DOES IT LIKE ACID, IT RARELY SURVIVES STOMACH ACID,
WHICH IS WHY, IF YOU PLAN ON EATING RAW OYSTERS,
YOU SHOULD NEVER TAKE AN ANTACID FIRST,
BUT LUCKILY, VIBRO IS FAIRLY RARE.
THAT'S GOOD, BECAUSE OYSTERS ARE LOW IN FAT, THEY'RE HIGH IN PROTEIN,
THEY'VE GOT OMEGA-THREE FATTY ACIDS, AND MINERALS AND ZINC AND...
ZINC INCREASES TESTOSTERONE PRODUCTION, YOU KNOW?
SAY DOC, IS IT TRUE WHAT THEY SAY ABOUT OYSTERS BEING, YOU KNOW...
APHRODISIACS?
NO, BUT IF YOU'RE HAVING SOME PROBLEMS,
I CAN WRITE YOU A PRESCRIPTION FOR SOMETHING.
SO DON'T GIVE UP HOPE.
OH, BOTHER.
ALTHOUGH HARDCORE OYSTERHEADS MAY INSIST THAT RAW IS THE ONLY WAY TO GO,
THE TRUTH IS, OUR FAVORITE BIVALVE RESPONDS VERY WELL TO HEAT.
THE TRICK IS TO NOT USE TOO MUCH HEAT.
TAKE FOR INSTANCE, A CLASSIC APPLICATION LIKE OYSTERS ROCKEFELLER,
WHICH WAS DEVELOPED ABOUT 100 YEARS AGO,
BY A NEW ORLEANS CHEF NAMED JULES ALCIATORE,
NOW OLD JULES DECIDED TO TAKE THE RECIPE TO HIS GRAVE,
BUT I THINK THAT WE'VE CONCOCTED A VERSION OF THAT DISH
THAT WILL PLACATE THE PALATES OF EVEN THE RICHEST FOOD SNOBS.
WELL, LET'S JUST LET ME BE THE JUDGE OF THAT.
STEP ONE, GET OUT YOUR BIGGEST SKILLET,
IT DOES NOT HAVE TO BE NONSTICK.
PUT THAT OVER MEDIUM-LOW HEAT,
FIRST THING INTO THE PAN, SIX TABLESPOONS OF UNSALTED BUTTER,
NOW WHY MELT THIS OVER LOW HEAT WHEN OBVIOUSLY HIGH HEAT WOULD BE FASTER?
BECAUSE THERE'S WATER INSIDE BUTTER
AND IF THAT WATER EXPANDS FASTER THAN THE FAT MELTS,
THEN IT POPS AND EXPLODES ALL OVER YOUR LOVELY WHITE SHIRT,
AND WE DON'T WANT THIS, SO BE PATIENT AND LET THIS MELT PROPERLY.
NOW TIME FOR THE VEGETATION,
WE WILL BEGIN WITH 3/4 CUP OF FINELY CHOPPED ONION
AND 3/4 CUP OF FINELY CHOPPED CELERY.
STIR TO COAT.
WE'RE ALSO GOING TO ADD SOME SALT, ABOUT 1/4 OR 1/2 TEASPOON.
NOW THIS IS NOT SAUTÉING, SAUTÉING WOULD BE OVER HIGH HEAT
AND THE GOAL WOULD BE TO BROWN THE VEGETABLES,
ALL WE WANT TO DO HERE IS TO SOFTEN THEM,
SO THIS IS TECHNICALLY CALLED A SWEAT.
I AM GOING TO TURN THE HEAT UP JUST UNDER MEDIUM.
WHY THE SALT?
BECAUSE WE WANT TO PULL AS MUCH WATER OUT OF THE VEGETABLES AS POSSIBLE,
AND SALT WILL CERTAINLY HELP TO DO THAT.
I KNOW THIS LOOKS LIKE A LOT OF BUTTER,
BUT DON'T WORRY, IT WON'T BE SO MUCH BY THE TIME WE'RE DONE.
LET THIS GO FOR ABOUT FIVE MINUTES, STIRRING OCCASIONALLY.
OUR NEXT LOAD OF SOFTWARE WOULD INCLUDE ONE TABLESPOON OF FINELY MINCED GARLIC,
THAT'S ABOUT FOUR MEDIUM CLOVES WORTH.
JUST STIR THAT IN, WE'RE GONNA LET THIS COOK FOR ABOUT ANOTHER MINUTE,
WHICH IS JUST ENOUGH TIME TO WORK UP THE REST OF THE SOFTWARE.
TIME TO WRAP UP THIS ROCKEFELLER, ARTICHOKES INTO THE PAN.
IMMEDIATELY FOLLOW THAT WITH ONE CUP OF PANKO, OR JAPANESE BREADCRUMBS,
TWO TEASPOONS OF LEMON ZEST,
1/2 TEASPOON OF BLACK PEPPER,
ONE TEASPOON OF OREGANO, DRIED, PLEASE.
LAST BUT NOT LEAST, JUST A LITTLE BIT MORE SALT.
NOW STIR UNTIL THE BUTTER HAS BEEN COMPLETELY ABSORBED BY THE BREADCRUMBS,
YOU LET IT COOK FOR ABOUT ANOTHER MINUTE OVER LOW HEAT.
SPREAD FOUR CUPS OF ROCK SALT ON A SHEET PAN,
PREFERABLY ONE WITH SIDES SO YOU DON'T SEASON YOUR OVEN,
YOU COULD USE CRUMPLED ALUMINUM FOIL INSTEAD OF THE SALT,
BUT IT WON'T RETAIN HEAT NEARLY AS WELL.
CAREFULLY ARRANGE YOUR OYSTERS ON TOP,
MAKING SURE THAT THEY ARE TILTED SO THE LIQUOR WON'T POUR OUT,
AND THEN COVER EACH WITH A NICE, EQUAL AMOUNT OF THE TOPPING.
YOU SHOULD HAVE ENOUGH FOR TWO DOZEN OYSTERS.
THIS IS GOING INTO A 425 DEGREE OVEN FOR TEN TO TWELVE MINUTES.
NOW THE TOPPING WILL KEEP THE OYSTERS FROM DRYING OUT,
BUT KEEP AN EYE ON THEM JUST THE SAME,
AND REMEMBER THAT BREADING CAN GO FROM GOLDEN BROWN AND DELICIOUS,
TO OVER-CARAMELIZED, REALLY FAST.
THERE WE GO, GOLDEN BROWN AND DELICIOUS.
THE REALLY GROOVY THING IS THAT THE BREADING
PROTECTED THE OYSTERS FROM THE HIGH HEAT OF THE OVEN,
THAT MEANS THAT THEY DIDN'T DRY OUT,
THAT MEANS THAT AFTER YOU EAT THE OYSTER
YOU'LL HAVE A LITTLE SPOONFUL OF LIQUOR TO ENJOY.
(Martin Moonstone) WHERE ARE THOSE OYSTERS?
I'M COMING ALREADY!
SO?
BY JOVE, THOSE OYSTERS COULD CERTAINLY ROCK-A-FELLA!
SO, A FIFTH SERVING THEN?
OH NO, I'M STUFFED, I COULDN'T HOLD ANOTHER BITE.
NOT EVEN A WAFER-THIN MINT?
WELL, IF IT'S WAFER-THIN.
SO FAR WE HAVE SEEN HOW OYSTERS ACT WHEN THEY ARE RAW AND *** CLAD,
AS WELL AS, COOKED AND COVERED,
NOW IT'S TIME TO SEE HOW THEY PLAY IN A TRUE TEAM ENVIRONMENT,
AS IN, WHEN THEY ARE IMMERSED IN A SOUP.
FIRST THING WE'RE GONNA NEED, OYSTERS, OF COURSE,
BUT FOR A SOUP I LIKE TO USE PRE-SHUCKED AND PACKAGED OYSTERS,
THEY'RE RAW IN HERE,
AND YOU CAN GENERALLY GET THESE IN PINT, QUART, AND GALLON CONTAINERS.
THE FLAVOR ISN'T GOING TO BE QUITE THE SAME AS FRESHLY SHUCKED,
BUT IT'S DARNED CLOSE.
TO ENSURE QUALITY, ALWAYS LOOK AT THE USE-BY DATE ON HERE,
AND TAKE A LOOK AT THE LIQUOR, IT SHOULD BE CLEAR AND NOT CLOUDY.
THAT'S GONNA PROVIDE THE MEAT AND THE FLAVOR BASE,
BUT WE'RE ALSO GOING TO USE ONE QUART, THAT'S FOUR CUPS, OF CREAM.
YES, CREAM, AND I'VE GOT REALLY GOOD REASONS FOR IT,
ONE -- TEXTURE, WHICH IS GOING TO BE NICE AND SMOOTH,
AND TWO -- FLAVOR,
THE FAT WILL HELP TO SPREAD THE SUBTLE FLAVOR OF THE OYSTERS,
I MEAN, COME ON, IT'S NOT LIKE I'M ASKING YOU TO DRINK A CUP A DAY.
WE'RE ALSO GOING TO NEED TWO RIBS OF CELERY,
AND A TABLESPOON OF BUTTER JUST TO COOK THE VEGETATION.
START BY DRAINING THE OYSTERS SO THAT THEIR JUICE, OR LIQUOR, IS HELD IN A LARGE SAUCE PAN,
ADD THE CREAM TO THAT AND SLOWLY BRING THE MIXTURE TO A SIMMER OVER MEDIUM HEAT.
IN THE MEANTIME, PUT YOUR LARGEST SKILLET OVER MEDIUM HEAT
AND SWEAT THE FINELY CUT CELERY IN BUTTER
WITH A LITTLE BIT OF SALT TO HELP PULL OUT THE MOISTURE.
WHEN THAT BECOMES AROMATIC AFTER A COUPLE OF MINUTES,
WE'RE READY TO ADD ONE ONION, FINELY CHOPPED, THAT IS,
AND TOSS TO COAT WITH THE BUTTER.
WHEN THE AROMATICS ARE SOFT AND TRANSLUCENT, TIME TO ADD THE OYSTERS,
AND SOME CELERY SEED, A TEASPOON, IN FACT.
LAST BUT NOT LEAST, SEVERAL GOOD SHOTS OF A HOT SAUCE,
GO AS MUCH AS 1 1/2 TEASPOONS.
WHEN THE OYSTERS START TO PLUMP UP,
AND KIND OF FRILL AROUND THE EDGES, YOU KNOW THAT THEY'RE DONE.
REMEMBER, WE DON'T WANT TO OVERCOOK THEM.
INTO THE BLENDER.
A BLENDER WILL DEFINITELY GIVE YOU A SMOOTHER SOUP,
BUT IF YOU DON'T HAVE A BLENDER YOU COULD CERTAINLY GET AWAY WITH YOUR FOOD PROCESSOR.
NOW, LET'S GET SOME CREAM.
IF WE ADDED ALL THE CREAM TO THE OYSTERS AT ONCE,
WE'D NEVER BE ABLE TO GET IT ALL INTO THE BLENDER,
SO I'M JUST GOING TO ADD ENOUGH TO COME UP TO THE TOP LEVEL OF THE OYSTERS,
A COUPLE OF LADLES WILL DO THE TRICK.
PUT ON THE LID AND PURÉE ON MEDIUM TO MEDIUM-HIGH SPEED,
DEPENDING ON YOUR BLENDER,
UNTIL THE OYSTERS ARE COMPLETELY OBLITERATED.
WE'RE LOOKING FOR A VERY SMOOTH PURÉE HERE.
RETURN THE CREAM TO MEDIUM HEAT AND ADD THE PURÉE BACK IN.
FINISH WITH A SQUIRT OF LEMON JUICE, SPRINKLE IN SOME FRESH HERBS,
PARSLEY, CHERVIL, OR CHIVES ARE NICE, AND ENJOY.
I HOPE THAT WE'VE GIVEN YOU OYSTER LOVERS A FEW TIPS
TO HELP YOU GET MORE PLEASURE OUT OF YOUR BIVALVE EXPERIENCE,
AND IF YOU'VE NEVER TRIED OYSTERS,
WELL, THEN I HOPE WE'VE GIVEN YOU THE COURAGE
TO COME OUT OF YOUR CULINARY SHELL
AND GIVE THESE VERSATILE MOLLUSKS A CHANCE TO BECOME TRULY GOOD EATS.
SEE YOU NEXT TIME... I'LL GET TO YOU NEXT.
Captioned by Scripps Networks, Inc.