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Spinach and artichoke oysters

post #1 of 4
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Hello! I just recently started a new sous chef job on Monday, and my first official responsibility is to come up with a "spinach and artichoke fried oyster". The chef gave me some general guild lines to help and said that they would like to serve it on a artichoke heart and they would like a "spin dip" made out of yogurt/mayo. I tried making a version of the yogurt/mayo yesterday and I just did not like it at all...
So here what I was thinking, I will just need to really sell it to the chef because it is different than his original suggestion.

Artichoke heart with creamed spinach & diced bacon, topped with a pan fried oyster, parm cheese, broiled and topped with a bacon & Calabrian chile brunoise for garnish.

This is a Mediterranean restaurant concept so any ideas in that direction is appreciated.

Again, it's a "spinach and artichoke" oyster served on an artichoke heart.
post #2 of 4

Freshbaked....your idea is nothing new and has been around awhile.

Your Chef knows this and wants you to do something else.

 

How about making the spinach dip for the artichoke heart from the yogurt and mayonnaise, but season it outside the box so it has a definite flavor profile. Scoop an amount onto the artichoke heart, place a well drained and patted dry oyster on the spinach dip.

Flour, egg wash, and Panko the whole thing, then French Fry it and serve it with a bit of Bearnaise sauce.

post #3 of 4

Make an oysters rockefeller greens topping base. Incorporate it into risotto. Roll risotto into balls, make an indentation and insert an oyster. Form risotto around it. Flour, egg wash, bread crumb, into fryer. Place on top of grilled artichoke heart. Serve with a a lemon cracked fennel aioli (or lemon garlic cracked fennel yogurt/mayo dip).

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 4
Quote:
Originally Posted by cheflayne View Post
 

Make an oysters rockefeller greens topping base. Incorporate it into risotto. Roll risotto into balls, make an indentation and insert an oyster. Form risotto around it. Flour, egg wash, bread crumb, into fryer. Place on top of grilled artichoke heart. Serve with a a lemon cracked fennel aioli (or lemon garlic cracked fennel yogurt/mayo dip).

 

Arancini.......I love it Cheflayne...

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