Tag Archives: McCormick & Schmick’s

Crispy Buttermilk Fried Oysters from McCormick & Schmick’s

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July 13, 2011

Chef David Medina, from McCormick & Schmick’s Seafood Restaurant at Uptown Park, shows food radio talk show host Cleverley Stone how to prepare Crispy Buttermilk Fried Oysters with homemade Poblano Tartar Sauce. He also presents some different types of raw oysters with homemade cocktail sauce.

Crispy Buttermilk Fried Oysters from McCormick & Schmick’s: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

Cleverley’s Weekend Dining Picks for Independence Day Weekend

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From French food to wild salmon to cupcakes, Cleverley Stone has some delicious dining suggestions.

If you Crave cupcakes, Houston restaurant journalist and radio talk show host Cleverley
has the perfect place for you.

Would you like to increase your Omega-3 levels? Wild Alaskan salmon at McCormick & Schmick’s is the place for you.

For fine French food, Le Mistral has a beautiful new home on the west side of Houston.

Click here to watch Cleverley present the Independence Day weekend dining picks on FOX 26 Morning News.

McCormick & Schmick’s Charred Tomato Dill Butter Sauce

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Source: McCormick & Schmick’s Executive Chef Henry Hopkes IV

Memorial Day is approaching but grilling doesn’t have to be your only option for a great summer meal. Chef Henry Hopkes from McCormick & Schmick’s shared a delicious fish dish on FOX 26 Morning News. Click here to watch the segment.

Ingredients:

  • 2 each Roma Tomatoes
  • ½ cup White Wine
  • ½ tbsp. Chopped Shallots
  • ½ cup Heavy Cream
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Chopped fresh Dill
  • 1 tsp. Salt
  • 8 oz. Cold cubed Butter
  • Olive Oil

Directions:

  1. Cut tomatoes in half and lightly brush with oil. Place on hot grill for several minutes turning several times until slightly charred then remove from grill.
  2. In a 2-quart sauce pan, add white wine, lemon juice, shallots and coarsely chop charred tomato at med-high heat.
  3. Reduce by ¾’s, then add heavy cream and reduce by ½.
  4. Remove from heat and slowly whip in butter season with salt.