When Andrew Zimmern, from Bizarre Foods America, came to Trey Foshee, he and his crew knew what they wanted the executive chef to make.
“[The production crew] gave us a lot of freedom for what dishes to prepare,” Foshee said. “But they wanted sea urchin worked in."
Foshee didn’t exactly divulge what sea urchin dish he created for Zimmern on the show, but he did provide us with a recipe that incorporates the odd item so you can try it out at home. You know, if you’re not too weirded out by it.
“Is sea urchin weird? Well, for some people it is,” Foshee said. “But for others it’s absolutely normal.”
Dare to serve sea urchin at your next dinner party? Try out this recipe straight from Chef Foshee himself. And be sure to check out Foshee on the Travel Channel’s Bizarre Foods America in July!
Local Sea Urchin, Dry Aged Beef Broth, Poached Egg
- 6 soft poached eggs
- 18 sea urchin tongues
- 1 cup assorted baby mustard greens
- 10 small radish, sliced paper thin
For the Broth
- 1 lb. bacon, diced
- 1 lb. 12 oz. dry aged scraps, diced
- 1 nlb. shallots, sliced
- 4 oz. ginger, sliced
- 1 Tbsp. black peppercorns
- 12 oz. Shitake, sliced
- 3 oz. garlic, sliced
- 1 star anise
- 1 ½ cups Sherry vinegar
- 20 cups veal stock
- ½ bunch cilantro
- In a medium-sized sauce pot, caramelize the bacon and beef scraps to a medium color.
- Drain off excess fat, add the next six broth ingredients. Cook over medium heat until everything is cooked down and beginning to caramelize.
- Deglaze with the vinegar to almost dry.
- Add the stock and bring to a simmer, season with salt. Simmer very low for 1 hour 45 minutes.
- Remove from the heat, add cilantro and let infuse for 45 minutes, adjust with salt.
- Strain and re-heat.
- Place an egg and three sea urchin tongues in each of six small bowls, garnish with the mustard greens and radish.
- Pour the broth in about half way up the egg and serve immediately. Pouring the broth at the table is preferable.
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