Unique Fourth of July Grilling Ideas from Local Chefs - WDRB 41 Louisville News

Unique Fourth of July Grilling Ideas from Local Chefs

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Keith Kaiser takes the pros out of their kitchens and gives us some out-of-the-box backyard grilling ideas.

Home Depot supplied the grills and local chefs supplied the food.

Chef David Danielson from Levy Restaurants at Churchill Downs showed us how to make a cobb salad into a burger and grill bananas with sweet toppings.

Brian Riddle, Executive Chef at the Galt House Hotels prepared beer can chicken and lava cakes.

The new Executive Chef at Proof on Main, Levon Wallace, gave us smoked oysters in a brown butter sauce, that's great on anything.

Below you'll find the recipe and above you'll find the video clips where the chefs make it look easy.

Grilled oysters with brown butter, smoked paprika, rosemary and lemon

6 oysters scrubbed
4 TBS softened butter
Juice of one lemon
Small rosemary sprig
1 TBS smoked paprika
Pinch of cayenne
1 tsp  black pepper
2 TBS Worcestershire sauce
2 TBS minced fine herbs (any combination of parsley, chervil, chives and/or tarragon)
Wood chips optional

In a small sauce pan, cook butter over medium high heat until butter is brown, fragrant and nutty.
Add rosemary to infuse butter, remove from heat.
 Immediately add lemon juice, Worcestershire to stop the browning process.
Add paprika, black pepper and whisk until incorporated. Set aside.

Place oysters on the grill cup side down and heat until slightly opened or liquor starts to bubble, about 2 minutes. Remove from heat and carefully remove top shell.
Serve over smoking wood chips or rock salt. Spoon butter sauce over oysters and top with chopped parsley


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