I have three words for you all- STUFFED FRIED OYSTERS 🤯 This is undoubtably one of my favorite things I’ve ever made. I love oysters, but I don’t like the gritty part especially if I get a big bite of sand. I wanted to figure out a way to still enjoy fried oysters without having a lot of waste. So I sliced the edge of the oyster and opened it up so that I could remove the gritty insides from it. Then I had the idea to fill that part with smoked Gouda and jamon. I love oysters paired with bacon and cheese so it just made sense to me! Next I breaded the oysters with seasoned flour and heated the oil to 375F with my @thermopro tempspike ❤️ I find that having hotter oil helps the breading on the oyster get crispy without crumbling apart when frying. I pulled the oysters when they reached right about 145F internal temp! The final result was absolutely magical! The outer edges were crispy then when you bite into the oyster you get that pop of ham and cheese 😍😍 Anytime I have oysters it always reminds me of home and this was exactly what I needed tonight. #friedoysters #oysters

I finally tried one of my dream ingredients- abalone! I have always wanted to get it fresh. Abalone have the most beautiful shells that have been the inspo behind a bunch of my fingernail designs. The ones I got already had half of the shell removed. Abalone are really interesting because they have a slimey layer around the edges that is almost like squid ink. I added salt and warm water to make these easier to clean- though the scrubbing part wasn’t very fun 🙈 Once the abalone were cleaned I added each one to salted ice water as I cleaned the others. Then I scored the top and added a sauce of spicy vinegar, soy sauce, and sesame oil before steaming the abalone for 8 minutes. These looked so cool once cooked! I fried garlic and Thai chili peppers in butter and added it on top. Abalone has a scallop like flavor and a texture that is a little bit chewy but still delicious! #abalone #seafoodtok

After years of searching I have finally found a banana that I like- they are called praying hand bananas. These bananas grow in clusters that resemble two hands together. Each banana is seperate with their own peels which I thought was soooo cool! These bananas have a sweet tangy flavor with a creamy texture u like any other banana I have ever tried! Naturally I had to make a banana pudding. I decided to chop up the bananas then make a chai tea infused vanilla pudding for it! For the crunchy element I toasted cinnamon graham crackers in brown butter and added a little flakey salt. I started out by making a deconstructed banana pudding type of vibe- though it looked aesthetic I have to admit the banana pudding in the bowl had the best texture and flavor 😍 #prayinghandbananas #bananapudding

Today I got to work with a super fun ingredient- purple sea urchins! If you can’t tell by now, purple is my all-time favorite color. Sea urchins to me look like they could be a Pokémon, especially when they are purple! Believe it or not they’re actually really easy to prepare! When opening the sea, I like to use scissors and first cut around and remove the beak (at least I think it’s a beak 🙈) then I cut around the edges and clean out the inside with salted water. The part of the sea urchin that is edible is actually the reproductive organs- this is the orange part around the edges called uni. Uni is extremely delicate. I like to use a caviar spoon to gently remove it from the shell! The flavor of Uni is rich and tastes like the ocean . The texture is super creamy and it almost melts in your mouth. The best way to eat is when the sea urchin is still fresh and alive when you remove the meat! I used a beautiful pasta sheet that I cooked and brown butter with thyme and pink peppercorns . Then I added some to the bottom of the plate with chives and more of that brown butter, and I covered it with the pasta sheet. I added more chives, pink, peppercorns, fresh Uni, lemon zest and flaky salt on top! This was really good Uni so I wanted to keep it fully intact when I ate it ! I really love creamy Uni sauces as well but today this was a perfect treat. #purpleuni #seaurchin

Though I’m not at Coachella or watching the Masters today I’m going to show you all how to fry an emu egg! This has been my dream ingredient for awhile now and I was finally able to source one from @Forest Meadow Ranch 💙 Emu eggs have a beautiful bluish green color with a rough texture. They are huge compared to regular chicken eggs. I was absolutely terrified when I was opening the emu egg. I used the back of a kitchen knife to gently tap the egg until it started to crack. Then I removed the top and the membrane. Today was my lucky day because the whole egg came out of the shell without breaking the yolk 🥹 I had my pan already buttered so I wouldn’t have to move the egg again. Fried eggs are my favorite so I made a fried emu egg! I like my eggs sunny side up. Once the emu egg was almost cooked the yolk has a bubble that burst and it started to leak so I had to scramble to find a plate and get it off the pan 😂 I added chives on top and then made butter fried croissant pieces to dip in the yolk. The egg whites of the emu eggs are also delicious. I made little breakfast sandwiches with the croissant pieces, the emu yolk, and some caviar! This was the perfect Saturday breakfast 💙 #emu #emueggs