McCormick & Schmick's Game Day Menu

12:14 PM, Sep 28, 2010   |    comments
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GOLDEN VALLEY, Minn.  --  This morning chef George Snyder from McCormick & Schmick's joined us to talk about their special Game Day Menu for football and baseball games.  George said some of the menu items start at just $2.25, and the menu will be featured for the entire football season.

McCormick & Schmick's has two locations: 3203 Galleria in Edina and 800 Nicollet Mall in Minneapolis.  For reservations, and more information, visit www.mccormickandschmicks.com.

Here are the recipes chef George showed us today:

Crispy Fried Buttermilk Oysters

Makes 1 serving

¾ cup oil
3 oysters, shucked
¼ cup Pan-Fried Oyster (PFO) Flour, recipe follows
¼ cup buttermilk
1 ounce spinach
1 ounce arugula
1 ounce butter
Salt and pepper, to taste
1 Tablespoon Lemon-Tabasco Aioli, recipe follows
7-8 drops Tabasco

Heat oil to very hot in sauté pan. Simultaneously dust oysters in PFO flour.

Dip dusted oysters in buttermilk to coat well, dust again in PFO flour and lightly shake off excess. Place oysters in hot oil and cook until light brown and crispy. Drain oysters.

In a separate pan, sauté spinach and arugula in butter, season with salt and pepper.

Squeeze a lightning bolt of aioli diagonally across the plate; neatly place 7-8 drops of Tabasco on the plate. Mound the spinach/arugula in the center of the plate making sure to squeeze out most of the liquid. Carefully stack the oysters in a mound directly on the greens.

Pan-Fried Oyster Flour

Makes 5 ¼ Cups

4 cups all-purpose flour
1 cup corn starch
2 tablespoons salt
2 tablespoons ground black pepper

Combine all ingredients.

Lemon-Tabasco Aioli

Makes 1 1/3 Cups

1 cup mayonnaise
2 lemons, zested
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 tablespoon Tabasco

Measure the mayonnaise into a small stainless-steel bowl; add the zest from lemons and the lemon juice into the mayonnaise.

Mince the garlic, add the salt to the garlic and with the side of a wide knife blade, mash the garlic and salt into a paste. Add the paste to the citrus mayonnaise.

Season with white pepper and Tabasco sauce, stirring the mixture until all the ingredients are thoroughly incorporated. Cover and allow to rest at least one hour.

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