WELCOME
WELCOME BACK. WE HAVE COME OUTSIDE.
I SURVIVED EATING A CRICKET ON
LIVE TELEVISION THAT MAY BE ONE
OF MY FAVORITE SNACKS AND WE
WILL HAVE ANOTHER FAVORITE
FOODS BECAUSE TODAY IS NATIONAL
OYSTER DAY.
OYSTER DAY. I HAVE LIKE OYSTERS ON THE HALF
SHELL.
SHELL.
SHELL. I'M A BIG FAN.
SOME PEOPLE MAY NOT LIKE THEM.
WE ARE GRILLING OYSTERS IN
FRONT OF THE STUDIO WITH CHEF
RYAN ZIEGLER FROM RIDGEVILLE UP
AT THE CASINO AND RESORT.
WHY DO YOU THINK GRILLING
OYSTERS IS THE RIGHT THING?
>> IT IS MY FAVORITE WAY TO EAT
OYSTERS.
OYSTERS.
OYSTERS. WE HAVE A PORTABLE GRILL AND IT
IS SO EASY AND FAST AND IT
GIVES IT GARLIC BUTTER WITH
SOME POTATO CHIPS AND PARMESAN
CHEESE.
CHEESE.
CHEESE. >> MAYBE NAYSAYERS CAN PUT
THESE ON POTATO CHIPS.
>> AND IT WILL GIVE IT CRUNCH
AND TEXTURE.
AND TEXTURE. >> WE HAVE A COOK OUT AND PUT
THE KRINGLES AND POTATO CHIPS
AND OYSTERS ON IT.
>> AND MAYBE SOME GRILLED
CRICKETS.
CRICKETS.
CRICKETS. YOU CAN COMBINE THEM ALL.
HOW DO YOU DO THESE FOR PEOPLE
AT HOME?
AT HOME?
AT HOME? >> I HAVE A COUPLE OF OYSTERS
IN THE SHELL.
WE SHUCK THEM.
>> SHOULD WE DO IT?
>> PUT THEM TOGETHER RIGHT
HERE.
HERE.
HERE. >>
HERE. >> THIS IS A PART WHERE YOU
WANT TO BE CAREFUL BECAUSE IF
THE KNIFE GETS YOU, IT WILL BE
HARD.
HARD.
HARD. >>
HARD. >> AND THERE WILL BE BLOOD AND
NO ONE WANTS TO SEE THAT.
>> THERE IS A HINGE RIGHT HERE
AND YOU WANT TO TAKE THE KNIFE.
GET IT IN THERE.
>> NICE.
>> NICE.
>> NICE. >> AND THERE IS TWO LITTLE
SPOTS WHERE THE MUSCLE ADHERES
TO THE SHELL.
>> THAT WAS FAST.
>> AND YOU KIND OF SCOOP IT
WITH YOUR OYSTER KNIFE?
>> YES.
>> YES.
>> YES. IT CAN SLIDE OUT EASILY AND WE
HAVE COMPOUND BUTTER WITH
GARLIC, ROSEMARY AND CHIVES AND
PARSLEY.
PARSLEY.
PARSLEY. >> YOU WERE NICE.
YOU SHARED THIS WHOLE RECIPE
WITH US SO WE WILL MAKE SURE TO
PUT IT AFTER THE SHOW ON OUR
TONIGHT WITH CASSIDY FACEBOOK
PAGE, KICKING IT WITH CASSIDY.
YOU CAN MAKE DELICIOUS GARLIC
BUTTER.
BUTTER.
BUTTER. ARE THESE THE POTATO CHIPS?
>> YES.
>> YES.
>> YES. AND FRESHLY GRATED APPAREL ARE
PARMESAN CHEESE AND YOU GO ON
THE GRILL.
THE GRILL. >> IF THEY ARE NOT BIG ENOUGH
THEY WON'T FALL THROUGH THE
CRACKS AND HOW LONG DO YOU SIT
IT THERE?
IT THERE?
IT THERE? >> THEY TAKE 10 TO 14 MINUTES
DEPENDING WITH THE LID DOWN.
THEY ARE HERE FOR ABOUT 15
MINUTES AND READY TO GO.
WE HAVE A COUPLE THAT ARE UP
HERE AND IF YOU DON'T HAVE A
CHUCKING KNIFE LIKE THESE ARE
-- I WILL USE A TOWEL.
YOU CAN POP THESE OPEN EASIER
WHEN YOU GET THEM ON THE GRILL.
>> REALLY?
>> REALLY? >> THAT'S A GOOD LIVE HACK.
>> YES.
>> YES.
>> YES. >> THAT SAT ON THE GRILL FOR
HOW LONG?
HOW LONG?
HOW LONG? >> LIKE TEN MINUTED EACH.
>> JUST WITH THE REGULAR KNIFE?
>> YES.
>> YES.
>> YES. >> AND POPS OPEN.
>> YES.
>> YES.
>> YES. >> AND IS THE OYSTER, THEN
WOULD YOU EAT IT RAW OR YOU
WOULD GRILL IT?
>> YOU COULD EAT IT RAW OR ADD
A LITTLE BIT TABASCO OR LEMON.
YOU CAN DO THE PROCESS THERE.
EASIER THAN SHUCKING THE RAW
OYSTER.
OYSTER.
OYSTER. >> GARLIC AND CHEESE MAKES
EVERYTHING BETTER.
EVERYTHING BETTER. YOU CAN GO TO THE CASINO AND
GAMBLE AND THEN HAVE OYSTERS.
>> YES.
>> YES.
>> YES. WE HAVE THEM ON THE HALF SHELL
OR A PAN TRIED.
A LOT OF OYSTERS OUT THERE.
>> GOOD YOU JOIN OUR FACEBOOK
BOOK, KICKING IT WITH CASSIDY