Crispy Pacific Oysters with
Black Truffle Caviar
Recipe By Chef Ivan Flowers
Some years back, when I was working at Different Pointe of view, I was asked to travel to New
Orleans and cook. I was beside myself with excitement. Not only is New Orleans a big food
town, but it also is a magical place filled with beautiful architecture and even more beautiful
people. I made sure to stay a few days so I could eat my way through the city before I had
to return home. I started my mornings with rich coffee flavored with chicory and piping hot
beignets covered in decadent powdered sugar. For lunch I would stroll the streets and ask the
locals where to eat. I ate vinegary muffelatta sandwiches and spicy gumbos. I was compelled
to try everything. And while I loved it all, I did have a favorite, the fried oyster po’ boy. This
sandwich had it all: crusty fresh baked bread, spicy and creamy remoulade, crispy fried oysters
and bright romaine lettuce. All the flavor components came together and the mouth feel was
extraordinary. I must confess that I ate more than a few when I was there! So, now, all these
years later, I still dream about those po’ boy sandwiches I ate while in New Orleans. That is
what inspired this recipe. I wanted to take those wonderful flavors and create a dish that paid
homage to what is, in my opinion, one of New Orleans’s greatest gifts.
Crispy Pacific Oysters
Brioche Toasts with Yuzu Togarashi Aioli and Black Truffle Caviar
Pickled Haricot Vert Red Onion Salad
Place buttermilk in a pan with paprika and then place
shucked oysters in the liquid for 3 hours in the fridge
(do this ahead). Take and inch circular mold and punch
out 16 brioche toasts. Place on a sheet pan and bake at
350 degrees till golden brown (5 minutes) reserve.
Place green beans, red onion, salt, vinegar, sugar and
Cilantro in a bowl, mix,and refrigerate for 20 minutes
(quick pickle). Place egg yolk with mustard in a high
speed blender. Place on high and drizzle in 3/4
quarters of the canola oil and spin till creamy. Add
lemon juice, Togarashi and 1 tablespoon of water along
with the rest of the oil ti Z^ \