Resident foodies John Shields, owner of Gertrude's and Sascha Wolhandler, owner of Sascha’s 527 Restaurant & Catering join Tom for our regular segment What Ya Got Cookin.
It's the season for root vegetables, dark leafy greens, pumpkins and squashes. John and Sascha share ways to turn up your turnips and take the bland out of Brussel sprouts.
Football season is underway and that means tailgating. We'll talk about ways to turn your chicken wings and chili menu into a gourmet feast.
Sascha Wolhandler owns and operates own Sascha's 527 Restaurant & Cateringwith her husband Steve Susser. The restaurant is located on Charles Street in Baltimore.
John Shields is a chef, television host and author. His restaurant Gertrude's is located at the Baltimore Museum of Art.
Baltimore based Hungry Harvest is a food delivery service that aims to cut down on food waste by delivering recovered "ugly produce" to customers for a reduced price. They recently launched an ugly produce emojikeyboard for iPhone users, because ugly vegetables need love too.
John's Barbecued Oysters
Barbecuing oysters may seem like an odd way to cook Chesapeake oysters, but take my word: It is an absolutely delicious method and well worth the effort. There is no barbecuing involved. Rather, a tangy barbecue sauce is spooned over the shucked oysters and topped with a piece of hickory-smoked bacon.
Serves 4 to 6
- 24 oysters
- 1 ½ to 2 cups BBQ sauce
- 24 pieces (2 inches square) bacon
- Rock salt
- Preheat the oven or grill to 450°F.
- Shuck the oysters, keeping the oyster meat in the deep part of the shell. Place about 1 tablespoon of the barbecue sauce on each oyster. Top with a bacon piece. Make a layer of rock salt on a heatproof tray and arrange the oysters on it.
- Bake for 6 to 8 minutes, or until the oysters begin to curl at the edges and the bacon begins to brown slightly. Serve at once.
Sascha's Fried Brussel Sprouts
- Take off outer leaves, cut off the bottom hard stem, cut Brussel sprouts in half
- Fill a dutch oven with oil and heat to 375
- Toss in Brussel sprouts and fry until golden
- Take out and dust with salt and pepper
Sascha's Cauliflower Pizza
- 1 head of cauliflower, stalk removed and cut into florets
- 1/2 cup shredded mozarella
- 1/2 cup grated parmesan
- 1/2 teaspoon dried oregano basil, garlic powder, thyme
- 1/2 teaspoon salt
- 2 eggs beaten
- Preheat oven to 400
- Line your baking sheet with parchment paper
- Put florets into the food processor and the process until very fine, like farina
- Put into a steamer basket and steam for 10 minutes or so until soft
- Drain and lay on a dish towel. Let cool, when cool enough roll up dishtowel around the cauliflower and twist to get all the water out, do this twice. You want it to be very dry.
- Then combine everything and with your clean hands mix together.
- Then dump out onto the parchment paper and form pizza circle or rectangle with hands. Crust should be about 1/8th inch thick.
- Bake for 20 minutes,
- Take out and put on your favorite pizza toppings and bake another 10 minutes or until done.
