Have yourself a Friday night oysterfest with a helping hand from chef Jeremy Sewall and his friends at Boston magazine. Sewall, whose handiwork you know from Island Creek Oyster Bar and Row 34 (not to mention his cookbook, The New England Kitchen), will be making an appearance on Instagram Live, walking guests through his Oyster Sliders as well as a springy recipe for Asparagus with Parmesan and Roasted Onions. The ingredients and necessary kitchen tools are listed below so you can make sure you have everything you need to give it a go (you can order oysters direct from Duxbury’s Island Creek Oysters if you’re in the market for 50+ or just scoop some up from the seafood department at your grocery store). Then, just pop on over to the Boston magazine Insta at 5:00pm on Friday, April 24th to learn how to make these craveable dishes at home – to tide yourself over until the days when you can get the real thing.
Oyster Sliders at Home
- 8 shucked oysters
- 8 slider size rolls
- 1 egg, scrambled
- ¼ cup flour
- ½ cup breadcrumbs, ground fine
- 3 tablespoons butter
- 2 cups canola or vegetable oil (heat the canola oil in a pot to about 350 degrees.)
- Optional: arugula leaves
Spicy mayo
- ¼ cup mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon sriracha or ¼ teaspoon cayenne
- Salt and pepper to season
(mix the above ingredients together and keep cold until ready to use.)
Pickled onions
- ½ small onion, sliced thin
- 3 tablespoons white wine vinegar
- 2 tablespoons sugar
(mix everything together and let sit for 30 minutes at room temperature, mix every few minutes. Drain before using but store in the liquid.)
Asparagus with Parmesan and Roasted Onions
- 2 bunches asparagus
- ¼ cup shaved Parmesan cheese
- 1 large red onion, peeled and sliced
- ¼ cup tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustarn
Kitchen Equipment
Baking sheet, mixing bowl, whisk, large pot with boiling water, large pot with 350° oil, frying pan, strainer, oyster shucking knife, slotted spoon, cutting board, and knives.
