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.
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.
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
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.
In a 2-quart sauce pan, add white wine, lemon juice, shallots and coarsely chop charred tomato at med-high heat.
Reduce by ¾’s, then add heavy cream and reduce by ½.
Remove from heat and slowly whip in butter season with salt.