Chef Paul’s Omelet With Fried Oysters And Charred Ramp Salsa Verde

Ingredients and Directions

Directions

1. Set up an ice-water bath in a large bowl. Place a medium-sized bowl in the ice water bath and set aside.

2. Crack 6 eggs into a blender and add the cream cheese. Blend on high until the cream cheese is incorporated into the eggs completely.

3. In a medium, nonstick skillet, melt the butter over a low flame. The butter should coat the bottom of the pan. Pour the eggs-cream cheese mixture into the pan and turn the heat up to a medium-low flame. Scramble the eggs slowly in butter until there are loose, medium curds. Season with salt.

4. Quickly scrape the eggs into the medium-sized bowl to chill down. Use a spatula to move the eggs around to stop the cooking process.

5. Once the eggs are cool, divide the eggs and vacuum-seal in two Cryovac bags (4” x 12” is an ideal size). Using a plastic bench scraper, push the eggs into a log. Roll the bag tightly and tape the ends with masking tape.

6. To reheat, drop the bags into simmering water at 180° F for 3 minutes. Have a towel ready to blot off excess water once the bags are removed from the water.

7. Using a sharp knife, cut the bag open and carefully slide the omelet onto a plate. Spoon the Charred Ramp & Fresh Chickpea Salsa Verde over the top of the omelet. Garnish each omelet with three 1/2 teaspoons of lemon-garlic aioli and top with the fried oysters.

Ingredients

• 6 eggs
• 50 grams cream cheese
• 2 Tbsp butter
• to taste salt

Tips

Fried Oyster Recipe

Directions

1. Heat the deep-fryer to 350° F.

2. Soak the shucked oysters in buttermilk for a few minutes.

3. In a food processor, blitz the potato chips into a medium-coarse consistency. Measure out 2 cups of the chips and combine with 1 cup of Wondra flour. Add a few pinches of cayenne pepper and combine.

4. Strain the oysters out of the buttermilk and coat in the potato-chip dredge.

5. Fry in a 350° F deep fryer until golden and crispy. Season with salt once they come out of the fryer.

Ingredients

• 6 shucked oysters
• 1 cup buttermilk
• 1 bag Cape Cod Salt & Vinegar potato chips
• 1 cup Wondra flour
• Pinch of cayenne pepper

Charred Ramp & Fresh Chickpea Salsa Verde

Directions

1. Blanch the fresh, shucked chickpeas in salted water for 1 minute. Shock in an ice water bath. Once cool, strain the chickpeas and chop them. Set aside in a small bowl.

2. Lightly oil and season the ramps with salt & pepper. Grill them until tender. Once cool, chop and place in a small mixing bowl. Add the minced shallot, lemon zest and juice, champagne vinegar, serrano chile, brown anchovy and honey. Whisk in the olive oil. Season with salt & pepper.

3. Fold in the chickpeas and herbs right before serving.

Ingredients

• 1 cup fresh chickpeas, blanched and chopped
• 5 ramps, cleaned and trimmed
• 1 shallot, brunoised and seasoned with salt
• 1 lemon, zest and juice
• 1/8 cup champagne vinegar
• 1/2 serrano chile, seeded and minced
• 1 brown anchovy, chopped into a paste
• 1/2 tsp honey
• 1/4 cup extra virgin olive oil
• Salt & pepper, to taste
• 2 tbsp. chopped parsley
• 1 tsp. minced chives
• 1 tsp. minced tarragon
• Additional olive oil for the ramps

Lemon-garlic aioli

Directions

1. In a double-boiler or heavy bottom saucepan over low heat, beat together yolks, 1/4 cup lemon juice and 1/4 cup water. Cook stirring constantly until mixture reaches 160° F. Remove from heat and transfer to food processor container. Add garlic, lemon zest and salt, process until smooth. With motor running, slowly add oil until emulsified. Adjust seasoning with additional salt as needed.

   *or use 1/4 cup of liquid pasteurized egg yolk product and omit the cooking step.

Ingredients

• 4 egg yolks*
• 2 lemons-zest and juice
• 1/4 cup cold water
• 1 clove raw garlic, minced
• Salt, to taste
• 1.5 cups grapeseed oil