There is no shortage of luxury in Olivia’s latest dish.
They demonstrate how to prepare a dozen oysters three different ways: baked Mediterranean style, stuffed with colossal crab imperial and raw with a Champagne & Herb Mignonette.
For those who would rather leave the seafood to the pros, the dish at Olivia’s includes a baked potato, Greek salad and grilled lemon garnish.
https://www.fox43.com/article/life/food/recipes/olivias-oysters-3-ways-recipe-baked-stuffed-raw-mignonette/521-4c45f6c7-36e8-4cf2-a0da-562e03e75301
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We’re back in the five story three kitchen with Harry and Yanni from Olivia’s authentic Mediterranean cuisine outside of Gettysburg. And anyway, you like them. We got them. The oysters today is what I’m talking about. But before we get to the oysters, we are making a min champagne champagne. Minuet minuet.
What’s a minuet? Minuet? I’m gonna show you fresh chopped parsley champagne just because why not rice vinegar? Now this one is a seasoned rice vinegar. It’s got s better flavor right about there, right? You need to take her away fresh shallots going in there. You put the champagne in, right?
I’m not, I’m not imagine that. Ok, great. OK. I got some fresh scallions as well. Going in this minuet that’s in. I also got some fresh mint. I love fresh mint. All that’s going in there. I love the flavor. I’m going to squeeze half of a lemon in there.
It’s OK. Half a lemon in there to see that. That’s right. That’s right. OK. I’ll give that back to you and of course it is a raspberry mint minuet. So time for some fresh raspberries going in here putting in a good amount.
This is going to be delicious with your raw oyster is gonna go right on top. I mix it around easy pissy. That’s how you do it. Literally lemon squeezy. You, I never had it. I love it, Jackie. I love it real quick. I wanna tell you what a mornay sauce is.
Mayo eggs, lemon, fold it with a rubber spatula. Not a whisk, you’ll break it. It won’t get fluffy in the oven. That’s what this is right here. Mornings you’ll see that in a second. Chef Harry, please take it away. All right, let’s get going here with this uh oyster.
So you can see how I’m doing my oysters face down, right. Everybody’s like how in the world did you do that? And it doesn’t fall if you’re gonna, if you’re doing it a pain like this inside, obviously this won’t let it fall through. But if you’re doing them outside,
Chef tip just uh put them in the freezer for about an hour. Ok. Get them firm. Look at that beautiful charcoal. I mean, that’s what makes a difference. So if we do it outside of charcoal, put them in the freezer for about an hour, bring them out.
They’re right on the charcoal. Flip them before they start the stick and then uh and let them finish like this and then you get all the juice, you get the charcoal steak flavor, you get everything. So we’re doing two different ways. One, we’re gonna do a baked Mediterranean.
And the recipes are on Fox 43 live. We’re gonna take some of these, uh, chopped beautiful jumbo scallops I have here. They’re diver scallops. They’re dry. Look at that. See how dry they are going on. Don’t buy wet scallops. All you’re doing is paying for water. No good. Now,
Yani made this amazing colossal crab meat. The whole on the crab. I’m about my people. Some people who deserve the best, the best for Yanni’s peoples. Now, this is our recipe at. Uh So now you have our secret recipe. It’s been in the family for about 9000 years and uh
Nobody knows it was actually started by the Greek and he was a big fan. So I’m sure it was a Greek diner back then. So now we’re gonna take these oysters. We’re gonna take some of our homemade garlic butter, which also you can find on Fox 43 as we’re very transparent.
Let’s look at that. It’s a little bit of each one and everybody’s always teasing me about how much garlic butter I use. Remember if the shell can’t hold it is gonna boil off. It’s gonna end up in that pan.
So I wanna make sure I get enough in it. I want it nice and buttery. Now we’re gonna take some of our bread crumbs that we should last uh week when we were here. We’re gonna put on top like that just a little bit and the reason why we’re gonna layer this dish.
So we’re gonna take some of these scallops out. We don’t want to really, you know, scallops is shellfish. You can eat scallops raw. Any kind of seafood that you can eat raw. Don’t overcook it. These are gonna go in the oven, they’re gonna cook some more.
So we got a little bit of that flavor. We’re gonna pack them on like, OK, it’s just, it’s like eating tuna and scallops. Always a joy of respect to the seafood that you’re eating. Ok. So we’re gonna pile that on L A guys. A beautiful layer there. It’s very easy.
You can make us at home. We got Valentine’s Day right around the window. A little bit more. Parsley. Boom. We’re gonna put uh uh a little cheese on top. A little cheesy peasy and then you are throwing that bad boy in the oven and that my friends is how you bake them.
We love it. Andrea. We got oysters no matter how you like them. We got them and if you don’t like them, you should try them anyway because we’re trying all different ways. Right. Yes. You know what, Jackie, I tried an oyster and raw for the first time at some point,
Late summer, last fall and you know what, I’ll be coming down there in a few minutes and having some more. There we go.