Studio 11 LA Guest Chef Alejandra Schrader - KMSP-TV

Studio 11 LA Guest Chef Alejandra Schrader

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Alejandra Schrader, best known as the fan favorite on the hit FOX show "MasterChef," is a culinary maven whose traditional, middle-class Venezuelan upbringing mixed with cultures she has come across since moving to the United States is the sweet spot for the chef. Alejandra, without any official culinary education, embarked on a journey through a melting pot of strong flavors, textures and global cuisine with her blog "Cook Global".  Eat at Home!" and captured the hearts of millions of "MasterChef" fans. 

Having struggled for years with obesity and trying every weight loss method available on the market, Alejandra finally figured out that there was no trick or secret recipe. Alejandra has successfully kept the weight off by making significant lifestyle changes including changing her eating habits and exercising more. Alejandra is a true inspiration. Her gift is recreating dishes from around the world with her unmistakably delicious, figure-friendly, healthy twists. Everything she cooks is packed with flavor and high nutritional value.

Oysters are one of the most popular aphrodisiacs and they're known for packing amino acids, zinc, and iron. Some believe that you have to consume them raw in order to rip these benefits though. They are the perfect Valentine's Day food—sexy, healthy, and delicious!

Fresh oysters with Asian pear salad and ponzu-sesame sauce:

Yield: 2 servings

Ingredients

  • 2 tbsp ponzu sauce
  • 1 tbsp toasted sesame oil
  • ¼ tsp freshly ground black pepper
  • 3 tbsp Asian pear, finely minced
  • 2 tsp shallot, finely minced
  • 2 tsp red jalapeño, finely minced
  • 2 tsp fresh lemon juice
  • 6 fresh oysters
  • 1 cup coarse salt for plating
  • 1 tbsp micro-greens
  • Optional: 1/2 cup cooking sake

Preparation

In a small bowl, whisk together ponzu sauce, sesame oil, and black pepper. Set aside.

In another small bowl, combine Asian pear, shallot, red jalapeño, and lemon juice.

Scrub oysters well with a brush. Place one by one, flat side up, on a folded towel and carefully loosen shell with a sharp knife. Slide knife under the muscle to loosen meat. Arrange over ice on a deep platter and serve within 1 hour.

Divide coarse salt in two plates and rest three oysters on each bed of salt. Spoon salad over oysters and top with sauce. Garnish with micro-greens.

To steam oysters (optional)

Pour cooking sake on a small pot, set over medium-high heat and bring to a boil. Reduce heat to medium, add oysters and cover pot with lid. Steam oysters for 2-3 minutes or until they just open.  Transfer to a plate immediately. Reserve liquid and discard unopened oysters. Cover platter loosely and chill for approximately 30 minutes, until oysters have cooled down.

Pour liquid through a fine mesh strainer and add a couple of tablespoons to ponzu-sesame sauce, if desired, to add flavor; discard the rest.

Website: alejandraschrader.com

Twitter: @ChefAleSchrader

Instagram: ChefAleSchrader

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