Celebrate National Oyster Day with this "From the Vault" Big Blend Radio interview with Ivan Flowers, 5-Star Chef & Culinary Instructor, who shares seafood tips and how to make his Grilled Oysters Rockefeller recipe. Check out his recipe here: https://blendradioandtv.com/listing/grilled-oysters-rockefeller/
Big Daily Blend
Chef Ivan Flowers - Grilled Oysters Rockefeller
(upbeat music) Well five-star chef Ivan Flowers is back on Big Blend Radio Champagne Sunday Show today to teach us how to make grilled oysters or Rockefeller. And you can see Chef Ivan's recipes. If you go to blendradioandtv.com, just look in the expert department and click on Ivan. His recipes are also featured in Big Blend Radio and TV magazine. And he cooks a bi-weekly cooking class series on the celebrity cafe.com. He's a restaurant consultant. He teaches restaurant owners how to do the menus. He goes and works in the back and the front of the house. He's talented. He goes all around in the kitchen, all around the restaurant. He can work with everyone in there. And ta-da-da-da, he's got news. But he's got news. He's starting his own cooking TV thing on YouTube. - Awesome. - Yeah, cool. - So then we'll see him on Jimmy Fallon in a few months. I don't know if he'll be on Jimmy Fallon, but I think he should be. Chef Ivan, when are you going to go see Jimmy Fallon? I'm just saying. You know, the use of Jimmy Fallon. - Hi, how are you guys listening to the guests from there? I'm there. - Yeah, I think that would be fun because he does all those crazy games and stuff. And I think you'd be fun to watch you do those crazy games with him and maybe teach him how to cook. Yeah, well, listen, that's what it's about. It's called cooking with my pickle. And people first say, what the hell does that mean? It's cooking with his pickle. And you know, of course, it's pickle. Pickle gets introduced in the beginning of the show. And then she, it's the new chef. And she does the final tasting at the end. But I've reached a point where, you know, I've always loved cooking my entire life. And I've always loved teaching people how to cook because I truly believe everyone can cook. So with the right technique and these YouTubes, I really hope to get it out there where people start going, you know what? I can do this, I'm afraid of this. And here's a perfect dish today because if somebody said, will you make some Oyster's Rockefeller? You know what people hear? Duck O'Rosh says it on the glass, what, are you crazy? I can't, no way, I can't do this. And it is, it's so simple, it's ridiculous. - Well, see, I think that's the thing, is you always teach the technique. And that's what I think we've really enjoyed one of the most other than we always have fun with you on the show. But there, and that's important too. You know, you don't wanna go to a class if it's boring. You need to have a pickle involved, you know, something fun. - Right, right. - And there's, you know, we always, we always have some, you know, craziness that happens. But you always give us kind of this basic thing that we can use in, like, you know, it's always about learning a technique and then you can go out and expand and change and create your own recipe off of it. So really appreciate that. - That's what it's about, exactly. Yeah, for sure, that's what cooking is. You kind of make it your own. - Technique and texture, it's the two T's of Chef Ivan and his pickle. (laughing) - Yes, yes. - Oh, sorry. - And tushy, tushy, you know? - Oh, don't forget tushy, yeah, you-- - You have that tushy in there, yeah, tushy is important. - You suck it right in there like this. - There it is. - You knew it was getting-- - There's no way, you know? - Yeah. - So, you know-- - You get it from tushy when you cook. 'Cause you don't, you don't-- - And every time-- - Yeah, you don't say it. (laughing) - Ever since you got your pickle, you've managed to mention pickle on every show. (laughing) So everyone, I know this is launching next week. So here's the deal, go to Chef Ivan Flowers on Facebook and keep up with them on Twitter and they're the same name. So @Chef IvanFlowers. And we'll link that up, make sure that's linked up on your page on Big Bend as well. But everyone, then you will get the news when the first, you know, run of the series begins. So, I mean, everyone wants to go see Chef Ivan and his pickle, so-- - So, can I ask what you're gonna start out with? - Yeah, yeah, what's in the first-- - Are we allowed to know? - Um, yes, we did actually, there's quite a few. One was a chicken millicata, which is a play on decafen, meal and essay, and we show you how to, it's very simple, it's done in one pan and then we do it with apples and some dried tomatoes and how to make, we make like a really nice garlic sauce with it, spinach, and it's just, it's really, it's easy. A salad that my grandmother used to do with ripe aroma, tomatoes, red onion, with a little basil and fresh avocado, and then peaches or nectarines, and then just a touch of soy with the olive oil. It makes it incredible. So, we're gonna cover everything. We're gonna do soups, we're gonna do sandwiches, we're gonna do drunk food when you're drunk. - So good. - What's the best, we're gonna have a whole thing on drunk food, shellfish, you know? And do you know why shellfish never contribute to charities, does it any way I would tell you? - Why? - The shellfish. - Oh. - They're very self-help-help-help. So, we're gonna do things from the most casual to really everything in between and the high end, but we're gonna give you technique. It's really like going to culinary school, because by the time you get some of this technique, in your back pocket, you're gonna start doing things you never, ever thought that you would do, and you get more confident as you go along. - Well, very cool. I like this. Again, everyone, I keep up with Chef Ivanflowers on Facebook and on Twitter. So, you know, you mentioned shellfish, okay? So oysters, okay, I know we're gonna talk about oysters, Rockefeller, grilled oysters, Rockefeller. So now, when you hear the word Rockefeller, I'm already thinking, like, we're gonna be getting, like, major caviar and stuff, or, yeah, it's gonna be some Laudido fancy thing. What is the term Rockefeller about? I've heard it before, and you know, Nancy and I are pretty ignorant when it comes to shellfish, 'cause we're allergic to it and don't eat it, but I wanna make sure we cover all the bases for our audience because I know majority of them love oysters, so, but what is the Rockefeller thing mean? - A true oyster Rockefeller is when you reduce cream for no garlic and Parmesan is a true oyster Rockefeller. Americans like to change it around a lot. A lot of restaurants will put bacon in it. They'll put sausage in it. They'll put different toppings made of caviar on top, but there's a simplicity to an oyster Rockefeller where you're taking the brining-ness, the liquor, in that oyster, and it works with the sweetness and the buttery velvet-ness of the cream, and then that Parmesan, that bite, that nice, sharp bite of Parmesan, and then in the background, per no, is on these, that slight licorice flavor, and when that works together, it's magic in the shell, it's just magic. They're made all over the country a lot of different ways, but I like the original. And they're just, they're wonderful, they're wonderful. - What is this per no thing? 'Cause I saw it in the recipe and everyone will be putting this up on blendradiumTV.com. You'll get it on Monday, per no and I was saying, what's per not? But anyway, now I know it's per no. - Yeah, per no. - I don't know. It's licorice, it's on these. It tastes like licorice. - Okay, but it really is. - It's very strong, very, very strong and very syrupy. It's like a sambuca. So, people will use it as a digestive, and a parentease, different things. A lot of people use it as a digestive at the end of the meal to help you digest. I don't care where it's straight, I don't like to do it, she's great, I like to use it in food. - I used to drink a lot of sambuca in South Africa. Sambuca was a big deal, and then we still lighted on fire, and then we still have a tiny scar that you can see on the palm of my hands from doing the lighted, and then if you had enough before, then you put your hand over and close it down and do it properly, but if you've had enough sambucas to do that, you're probably too slow to take your hand off like me. So, just saying, don't do that at home. Don't do it at all. - It's also like Uso, the Greek Uso. Very similar to that when you lighted on that. I remember I was on the island of Pottos. I drank too much Uso, and I did a complete strip tease in a restaurant on Uso, I was 24 years old. Yeah. - Everybody, they were breaking dishes. They were breaking dishes, yeah. - We went to that Greek plate throwing. - Man, that celebration in South Africa where we're drinking Uso and yeah. And then they were, they went upstairs and started playing level of the restaurant and we're throwing the plates from the top of the building that got out of the bed. - Yeah. - Greek parties, when you hear about going to a Greek party, go, do it. But just find some kind of armor with, yeah. Bring the metal hat, but it is fun. And there's always shenanigans at a Greek party like that. Great music, great music. - Yeah, and take aspirin before you go to bed. - For sure. - It's really fun about breaking plates. Yeah, there's something great. I could do that, that's fun. But okay, so your oysters, okay. So Nancy at the very top of the show today before we're bringing one. As soon as I said, you're gonna be doing oyster things. She was like, I wonder if they stink. Now what's up with the stinky thing? I know we've talked about stinky fish and shellfish, but now do you smell oysters first? Are they supposed to have a smell, what's up with the smell of oysters? - Oysters, any seafood should never have a smell other than a fresh seafood lemony, almost cucumber perfume smell. So if there's any odor whatsoever, it'll get rid of it. Anytime you work with shellfish, any what you work with. For example, sometimes you might work with muscles and they'll open a little bit because they breathe. So you tap it and it closes. Voices remain closed, period. They've got to be closed and they're tight. So they're bivalves and they filter and they filter an amazing amount. It's something like 30 gallons. One oyster will filter like 30 gallons of sea water a day. - Wow. - So when you open up an oyster, you want the beautiful ocean water that it's been living in, that briny, beautiful sea water. That oysters have a beautiful glisten to them. They glisten. They almost look kind of like a pig and fleshy and beautiful. And when you open it up, it's the smell of the sea. If you don't have it, don't use it. They're hard to open. You've got to work. Any stuff will tell you, when you're opening up oysters, you have to be careful. You've got to use a towel and an oyster knife and then pop them just right. And then of course, you shuck them and you keep that beautiful liquor in there. There's nothing worse than getting an oyster and there's no sea water or liquor to go with the oyster. It's kind of dry and it doesn't work. So you want that sea water. And of course, there's so many oysters. - When you go to oyster bars and stuff like in Florida, they were all over New Orleans and Louisiana, right? And people are just sucking on them. And I'm like, what are you doing? You know, so are they, they're getting the meat and it's so, they're sucking the oyster. No, they're, it's shucked and then sucked, it seems like, because that's what it sounds like. And so they've got like lemon and so they're putting lemon and cayenne or tabasco or something and so on. - Lemon, tabasco, hot sauce, cocktail sauce, yes. It's very interesting. I had this conversation with Tracy yesterday because Tracy was like, explain what an oyster tastes like and what the mouth feel is. You really don't chew an oyster. You kind of gum it and let it slide down. Some people will put it on a cracker and eat it that way. But it's hard to explain and I've eaten oysters my whole life. So I had a target this and she's like, well, are you chewing it? I go, no, not really. I'm kind of, you know, I'm kind of letting it kind of slide down there and then it's flowing the mouth here. - If he just reminds me of the troll, it's a troll. - You gum it a little bit, you like, you gum it and you play with it with your tongue a little bit and, you know. - It just reminds me how... - You can't explain it, I can't explain it, yeah. - No, my step-grandfather, he would do that. - Anything. - Yeah, he'd gum everything and I'd watch it. - Yeah. - So, I don't even know how you're stopping it. - I know, I'm freaking mad, but he would gum a burrito. - No, stop it. - Just stop, just stop. But anyway, yeah, okay, I don't want to ruin the experience with people. Are there different kinds of oysters that, I mean, does it make a difference in the taste? I mean, the taste must come from all over the place. - Oh, yeah. It tastes like the water that it's raised in. Of course, you know, there's wild oysters, there's cultivated oysters, so you're tasting, all the seawater tastes completely different. A lot of the flesh is different, like when you do a Fannie Bay oyster, which comes out of, I believe, the Pacific Northwest, it's very different than a blue point that comes out of Long Island. A Fannie Bay oyster is a little deeper, the shell, and it's very buttery, where an oyster coming out of Long Island, blue points are a little firmer and a little sweeter. It's very different. I mean, it's like tasting wine. Oysters are so different. Gold oysters are warmer water oysters that taste completely different, and then you've got mintor brook out of the San Juan Islands that are gigantic, that are really, really big, and they're so big, in fact, that I used to actually stuff them and then wrap them in smoked salmon and put a little bit of very light panko on them and bread them and do a quick fry and serve it with a lemon garlic aioli, and you would cut it like a steak. It was so big. And then you're eating the oyster. - So they could be used for panko on your blue point. I'm sorry. I had to stanko. (laughing) Sorry. You know you're talking to two children here, because I feel apologize to the audience, but, you know, all these names. So you were saying how big is the big one that you were talking about from the San Juan Islands, like you said, it's kind of like a steak? - Those oysters are the size of your fist. They are huge, and you open them up. You know what a scallop looks like? It's almost like two scallops. They're huge. That's not, believe me, that's not something you would try to slide down the pipe. - No gummy. - It would be like, ugh, you know? That's an orgy oyster. That would happen to you to make an orgy and stuff, but there's like, I don't know, something's going on there. - On a menu, like when you put a menu together, like here's the rundown of the oysters. You've got your firm big blue point, and then you've got, and then you get to the next one, you're like, okay, this is gummable, non-gummable. Like that's how you have to do the rating system of oysters. - The gummable, yeah. - You've got a kumamoto, which are tiny, tiny, they're from a Japanese oysters. Really small, super, super tiny. You just kind of shoot them like M&M, the kumamoto. - Wow. - I just like saying kumamoto. Yeah. - I love it because it's kumamoto. - It's a kumamoto. - It's a kumamoto. - It's a kumamoto. - It's a kumamoto. - Yeah, it's like little midget oysters. They're nuggets. - Yeah, they're little people oysters, little people. - Yeah, let's be nice. Let's be nice people because they are cool. Okay, so let me go back to the grilled Rockefeller because people are doing this where they're basically like ceviche, right, where they're just gummy, sucking them, cutting them, whatever, but they're eating them wrong. - Why them? - Or they're using the hot sauce and the lemon, right, is kind of like the ceviche thing, right? - Yes, exactly. - Now when it comes to, now you're going to grill and cook them from what I'm hearing, hear a lot of like, it's briny and salty and spicy, what you're doing with the raw side. - Sweet. - Now you're grilling them, and I've always heard like the, when it gets to, yeah, how do you avoid the rubber, oh my gosh, here we go. - That's the trick, because what you do is when you make the mixture, you're gonna take your cream, you're gonna put time, and if you're gonna reduce it by after it gets thick, you're then going to put in your Parmesan, you're gonna put in your garlic, you're gonna put in your spinach, okay? You're gonna mix all that around, you're gonna put your Pernoan, you're gonna light, your Pernoan's gonna burn off immediately. I like to put in a touch of smoked paprika and a little bit of turmeric for color and flavor. So this reduces down, and it starts to get like, thick and creamy, and you refrigerate it, and you put it in the refrigerator for four hours, okay? It's gonna set like ice cream. It's gonna almost look like ice cream. Then you take your oyster, which is freshly shocked, in that beautiful liquor. You put this cold mixture on with, I like a little Parmesan on top, and you're going in a super, super hot grill. So that oyster cooks from the bottom, where it just cooks enough that it steams, and it stays juicy, it almost comes out like a cameo. And you're caramelized on top, and by the time you eat this oyster, it's cooked, but just enough that you get this, it's succulent, and it's juicy, and when it's done right, you know, with a little Chardonnay, a little crusty bread, it is fabulous, but you can't overcook them. - Okay, so would you do this sauce, 'cause it's almost, it's the whole sauce part of it, I'm into that, now would you do this with like chicken, or like portobello, or is it working because of the flavor of the oyster? - You could use this on a portobello, absolutely chicken, yeah, I mean, yeah, it's close. I like it with oysters, though, it just kind of works with the oysters. It's make that brine just kind of ignites it. - So we'd have to do it over a bunch of olives. (laughing) So you could put bacon in the portobello, and then the sauce. - Yeah, that's really good for us vegetarians, though. - Yeah, I'm just looking at flavors. - Yeah, chicken, yeah, I'm looking, yeah. The salt factor, yeah, the brine dish, yeah, olives. - And remember, when you bite into it, it's got a crunchy, like the top is like a little crunchy, because the cheese, the Parmesan cheese, but the cream, caramelizes out, so you have this, like, this crunch, then you've got the creaminess, and then you've got this steamed oyster underneath it, and it's remarkable. You usually do it with the demi-toss, fork, you kind of just lift it out, and then eat it that way. And again, you're gonna chew this, because it's cooked, and then if there's any liquor and cream's still left in the shell, then you kind of sip it out of the shell. - Wow. So, hmm, I wanted to ask, too, because you're using, like, Parmesan cheese, or Parmesan, and I know that there's this thing about, you shouldn't put cheese with fish, or you should, is it certain type, for certain, like, okay, so what are the cheese and seafood rules? - There it is, and that went out the window with me 30 years ago. You know, a lot of macaroni and cheese, come on. Or if you're doing linguine with clams, and you wanna do a little shaped Parmesan on there, absolutely, to me, that's gonna work. So, I'm not gonna take a beautiful sea bass, the skin on sea bass, and put a cheese sauce on it, or a piece of cheese, and melt it that way. But as an accompaniment with it, absolutely, it works. Now, you'll see some restaurants, they'll do oyster rock or fella with cheddar, and with, you know, goat cheese, and all this crazy stuff. That doesn't work. The cheese overpowers the beautiful, briny sweetness of the oyster. So then you're just stuffing a lot of stuff in a shell, and you try to sell something that's just a day selling Disneyland. You know, it works in Disneyland, but don't do it. - Absolutely. - Absolutely. You know, it's interesting you're talking about that, because when, you know, when things are stuffed, like, it sounds like, when you hear stuffed mushrooms, stuffed bell peppers, stuffed things, you automatically think comfort food, you know, oh good. And sometimes, like, when you're, if it's the wrong restaurant, I'm just saying, it could be like, they're stuffing their leftovers, and you're, you're portobello, it sounds bad. (laughing) Yeah, that wasn't so comfortable. But, I mean, isn't, I mean, stuffing, you have to do the right blend of ingredients. - You've got to be careful with that. - Yeah, because sometimes, some things don't get along, and everything should be fresh, but sometimes, things get stuffed in there that you shouldn't be eating. I don't know. I mean, how, how bad is it with, go ahead. - It's a good point, you know, I used to have a, when I was in college, I had a scope pipe that was taking sculpture. And my professor, he was a brilliant artist. He said, if you call everything art, then nothing is art. You know, so, yeah, some things don't work. You know, if you're taking bananas, and you're putting a little peanut butter on it, and you think that you should throw it on an oyster, that's the line that doesn't make sense. You know, and you see some of these, what would you call them, a concoction? - Yeah. - Some of these concoctions that, you know, don't, don't really work. There's gotta be, there's gotta be a balance. You know, the beauty, you gotta build a dish around the oyster. The oyster is, is the dish. The brightening of sea water, that's it. You gotta sort of cover it with tons of cheese, and bacon, and sausage, and all this other stuff. It's kind of crazy, you know? I've seen an oyster Rockefeller that's piled so high, with stuff on it, you're looking for the oyster, you know? You can't even find the oyster. - You know, it's when people overdress a Bloody Mary. Now, I love that, you know, some people do the, the big bacon thing, with jalapeno, and things like that, and then they'll do olives. But then sometimes, it becomes this madness to actually get to the Bloody Mary. And when you really want your Bloody Mary, you could take those poker things that have the skewers with all the olives, and you could do some serious damage to someone if they overdress your Bloody Mary, and you cannot get to your Bloody Mary. - I want the olives, right. - I've become quite mean. - See, that's where there's something about Bloody Mary's with that, the olives. It's like dirty martinis, right? There's something about the brine, and all of those olives, those, you know, with the Bloody Mary, and how it works. It cuts the-- - Well, you look at the technology as a whole. If you look at the technology as a whole, you know, they've gotten so crazy, you know? And a lot of the bases, like they're adding simple syrup, simple syrup, simple syrup, right? Which is sugar and water. So, you know, a lot of sweet stuff, and they're putting all the stuff into it. They're starting to go back to the old-fashioned drinks, you know, the Manhattan, the, you know, the bourbon drinks, where there's a little more. - Yeah, yeah. - And it comes with a really nice ice tube, right? And there's maybe three components in the drink compared to, you know, I watch some of these drinks, and it's like, holy cow, how could you, you know, drink that much sugar or a craft beer, where you're doing a craft beer, and there's like 600 calories on these tall craft beers, and they're so heavy, you know, they're so heavy. I like a light beer, like a refreshing beer, you know, I like a beer to be not way me down, but it's, again, this heavy, heavy sugar, heavy kind of stuff. And it's one of the reasons why, you know, a lot of people are, you know, not doing so well. - Yeah, yeah, it's gonna stay bouncing. Yeah, that might be weird of the day. No, I know those heavy beers. I actually really enjoy the taste of some of those really hoppy IPAs. I really enjoy it, but then, like, all of a sudden, I'll be like, oh, wow, my stomach just blew out, and all of a sudden, it's like, really, I don't even feel good after a while. You can only have, it's like, you can't, there's only so much coffee you can have. - Yeah, and you're able to only supposed to have, you can only have, yeah, you're not supposed to overdo it, you know, it's like champagne. You can't have too much champagne, just again. - No, and it's white, you know, it's like, I mean, I see craft beers in some of the places in San Diego, you know, the bigger bottles, the, you know, the, I don't know, the 30 ounce or something, $15, $16 from some of these, you know, they're selling it like bottles of wine, you know? - Yeah, it's true, it's true. - But what would you pair this oyster rocker feller with? Would you go for a beer or for, or with wine? - Oh, I would go with a lot of things. I would go with champagne, I would go with Chardonnay, I would go with a rose, I would go with a ziongé. If you wanted to do red wine with this, - Sure. - Why not? I like, I like a chard, I like a buttery forward chard with oyster rock feller, and then I also like a little bread on the side. You know, I like- - Would you put this, like a romantic meal, like when you're saying that champagne involved, like, you know, if you could have champagne, would you put this like a romantic dinner for two? - Yeah, well, you know the thing with oysters, supposedly, you know? - Especially those- - I think it's about the, especially the firm blue point oyster, it's the vitamin E. - Yes, if you're getting a cold, by the way, one of the best, don't take a cold, eat an oyster. They have so much zinc in them, that they're really, really good for you. They also have a lot of magnesium in them. And again, you're getting natural sea salt from the sea, so you're not, you know, putting heavily salted pancetta or bacon or preserved meats and stuff. You know, some people they'll put, if you have a good caviar and you want to put caviar on it, some people do, I don't. The reason why is caviar should always be eaten chilled. And when you put it on top of a warm oyster Rockefeller, it heats up the caviar. And it makes the caviar instead of tasting like candy, it makes it taste fishy, because it heats it. So I'm not one for caviar on that. I'm a purest with this dish. - Do you think that we could substitute an avocado for the oyster in this recipe? Why not? - Do you think it would work? - I'm kind of neat. You need to have some, you could put like a balsamic in there or something. I don't know, now-- - You can cut it and make it look a little bit like an oyster, you know, and cut it in another cameo and do a vegetarian oyster Rockefeller. That's, yeah, that's a very interesting servant in the shell, yeah. - Nancy's gonna go do this, I know now. But we need to-- - Why, I don't know. - I just thought it, I was just thinking of the flavors we were talking about, and it just occurred to me that avocado might be a replacement for an oyster. - Avocado, you can do so much with it, 'cause it's really got that refreshing taste to it. It's like-- - It's California butter. - Yeah, it is, I mean, it's so good, I love it. I could just, maybe a little sea salt on avocado and then the sauce would do it. - Mm-hmm, yeah, nothing better than to get avocado. Nothing better. - So, Chef Ivan, what is your champagne toast today? - My champagne toast is to the sea. And the reason why I say this is because if you think about it, and I think we've spoken about this before, it's amazing what the sea gives us in its natural state. I mean, seafood really, just the sea is giving it to us. And of course, we raise some fish in the sea, in hatcheries and fisheries and different things. But, I mean, if you think about it, I remember when I was younger and I used to surfcast in Long Island, and I would, there were muscle beds everywhere, and I would just take huge amounts of muscle foam, or I would go along the beach and clam, and I would take the clams, or I'd catch a bluefish or a striped bass. When you're going down to the sea, and the sea provides some of the most incredible food on the planet compared to, you know, raising cattle. And what goes into that, you know, raising this, raising that. - So we have to keep our oceans clean. That's my thing, I agree with you. We need to keep them clean and unplasticated. - Unplasticated, that's a good word. - You don't want plastic in your clam, it might hurt, but it's not cool what's going on in the ocean. And I think that's scary to think about it for me. - It is, I remember that the ocean provides our first breath, and the trees provide our second breath, that this is the cycle of how air is circulated and cleaned, and the carbon dioxide is taken away, and oxygen is brought back. If we didn't have oceans, we wouldn't have air. - Right. - Right. - That's part of that cycle. - They're there for a reason. - Yep. - They're there for a reason. - Yeah, yeah. - Well, Chef Ivan, we're very excited about your cooking class with Pickle. - Yeah. - So everyone, you can see Chef Ivan and it's Pickle coming up next week, and just again, go to his Facebook page at Chef Ivan Flowers is on Twitter at Chef Ivan Flowers as well. We'll put that link up as well up on his expert page as soon as it's ready on Big Blend. Just go to blendradioandtv.com, look in our expert department for that. But Chef Ivan, we have a special song for you. It's all the way from New Orleans, from the beautiful Gulf Coast, and it's called Mr. Oyster. It's about an oyster man who sells the oyster. So we had to play a few. So this is from our friend John Wanniger out there, and it's off of his album, Gypsy Land, live at the Mint, and so enjoy it. So thanks for joining us. Thanks for always giving us these great lessons and having some good giggles along the way. You know, Nancy can't handle herself when you lift all those types of oysters, you know. You get a little silly around here. I'm a very visual person. I know. All I want to do is do that. I want to see those big blue points. Maybe it's a good thing I'm allergic to them. I know. Maybe it is. One day. Maybe it is. One day when we have more time, now it's not the time I will tell you about when I lived in Oyster Bay, Long Island, and we threw a party, and I got a bushel of oysters that we threw on the drill, and I had a lot of people over. And all I'm going to say is that I guess one was bad, and you don't have to remind me one day, it's one of the funniest stories. Not that food poisoning is funny, but it's one of the funniest stories of what happened to me, and I got trapped in a bathroom, and it involved my underwear in a sour cream container. It's very, very good. It needs to get out there. - Wow, okay, well, what we're going to do is we're going to have a radio show where everyone can come on and talk about their parties, their home parties that went crazy, and we can talk about how Nancy and her friends dyed their apartment swimming pool green for St. Patrick's Day, and all got naked in the cops came, and they thought they could hide in the bushes 'cause they were all green. - There we go, there we go. - So here we go. - So here we go. - Where the way could be. - Here we go. All right, so here it is, everybody. Underwear in sour cream containers, green people in naked green people, and big blue point oysters. Here is Mr. Oyster from John Runnager. Go to John RunnagerMusic.com to keep up with him. Thanks so much, Ivan. - Thank you, guys. - Take care. - Take care. - Bye-bye. (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) - Oh, my happiness in the old hand. And I have the pearl, Mr. Oi's, to make something. And if you give a shot about your fellow man, then shop here in 2025, sayin' Oi's, sayin' man. A dozen 25, sayin' Oi's, sayin' man. A dozen 25, sayin' Oi's, sayin' man. (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music)