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Behind The Dial: With Special Guest Brad Leone

Behind The Dial: With Special Guest Brad Leone

On this episode: oyster shucking, delicious swordfish, and talking about Brad’s first book, Field Notes for Food Adventure. And learn why this personable fermented food aficionado picked spalted maple for the Model One BT Brad Leone Edition. Watch the full episode and get your Model One BT Brad Leone edition here now!

SHOP THE LOOK
Model One BT Brad Leone Edition

 

HOW TO PROPERLY SHUCK AN OYSTER

 

You’ll need a kitchen towel to protect your hand and an oyster knife — these are made to properly get into the oyster safely and keep the deliciousness intact.

● Hold the oyster with the towel protecting your hand — flat side of the oyster up.
● Use the tip of the oyster knife to go into the back hinge of the oyster. Slowly and with gentle force, wiggle it back and forth until you feel the hinge give a bit. Then rotate the knife to allow the shell to pop open.
● With the knife flat — go into the oyster and scrape the top of the shell to release the muscle from the top of the shell.
● Final step is to use the knife to gently scrape the bottom of the shell to remove the last muscle holding it in place.

  

SWORDFISH COLLAR RECIPE

 

Ingredients:
No set amount of ingredients are provided — just mess around with the quantities and the flavors you prefer and have some fun in the kitchen!

● Swordfish collar or swordfish steak
● Sesame oil
● Maple Syrup
● Shoyu Soy Sauce
● Maras Biber
● Olive Oil
● Butter
● Crushed Calabrian Chili Pepper
● Crushed Garlic cloves
● Banana Pepper
● Lemongrass Stalk – cut off the bottom of the bulb and remove 2 layers and crush the stalk


    Mix together olive oil, sesame oil, maple syrup, Shoyu soy sauce and Maras Biber in a shallow baking dish or tray. Add swordfish collar and turn to coat in marinade. Refrigerate for at least 30 minutes turning occasionally.

    When ready to cook, warm your skillet on high heat and add oil to the pan. Add butter and the swordfish collar along with garlic and crushed Calabrian chili pepper (less if you don’t like spice and more if you love spice.) You may want to add the garlic later to keep it from burning if your heat is too high. Add the whole banana pepper and prepared lemon grass stalk folded to fit in the pan.

    Continue to spoon the butter and crushed Calabrian pepper on top of the swordfish. You might even add some more liquid (Brad tosses in some beer along the way) but you can also use the marinade or other liquid.

    Cook around 5-6 minutes on each side until the fish flakes easily with a fork but isn’t to the point where it’s just falling apart.

     

    Have fun in the kitchen — after all, that's what it's all about. And learn more about our collaboration with Brad Leone here

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