Great Day Kitchen, 2/14/17 - Erna's Elderberry House

Chef Jonathon Perkins, from Erna’s Elderberry House, located in Oakhurst, visited the Great Day Kitchen to prepare some delicious food.

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Oyster on the Half Shell with Mignonette


Fried Oyster with Lemon and Smoked Paprika Aioli

Raw Oysters:


  • 8 medium to small Oysters (kumumoto or shigoku are great)
  • 1 shallot - minced
  • 2 Tablespoons Champagne Vinegar
  • 1 teaspoon ground black pepper
  • Pinch of salt
  • Pinch of sugar
  • Dash of Tabasco
  • ½ lemon juiced
  • 1 Tablespoon fresh chopped parsley


First, rinse the oysters very well in cold water to remove excess grit and sand. Next, shuck the oysters, be sure to use a dry towel to hold on to the oysters. Reserve any extra juice in the container with the shucked oysters, save the bottom or cup side of the oysters for plating. Place crushed ice in a bowl and arrange the shells nicely in a circle. Place one oyster in each shell and chill. Combine the remaining ingredients in a small container and place it in the center of the bowl with the oysters. Serve immediately.

For the Fried Oysters:

  • 8 medium to small Oysters - shucked (kumumoto or shigoku are great)
  • 2 egg yolks
  • ½ lemon juiced
  • Splash of water
  • 2 cups canola oil
  • 2 Tablespoons smoked paprika
  • Dash of Tabasco
  • Salt to taste
  • ¼ cup flour
  • ¼ cup buttermilk
  • ¼ cup seasoned flour (1/4 cup flour, 1 tsp salt, ½ tsp cayenne pepper, ½ tsp
  • black pepper)
  • 1qt canola oil for frying


Preheat the fryer pot and oil to 375 degrees Fahrenheit. In a medium, stainless steel bowl whisk together the yolks and water till frothy, start to gradually drizzle in the canola oil until the mixture is thick like mayonnaise. Season the mixture with the paprika, lemon, salt and Tabasco and reserve in a small container. Lightly bread the oysters by first dusting them with flour then dredging them with buttermilk and finally a dust with the seasoned flour. Once the oysters are breaded, fry them right away, towel off to dry off excess oil and season with a little salt. Serve the oysters with their sauce right away.

Banana Crème Brûlée

  • 2 tbsp. Unsalted butter
  • 1/2 cup Granulated sugar
  • ¼ cup Light brown sugar
  • 2 each Ripe bananas, cut in pieces
  • 1/4 cup Dark rum
  • 1 tbsp. Fresh lemon juice
  • 1/4 tsp. Salt
  • 8 each Egg Yolks
  • 1 cup Heavy Cream


In a large skillet, heat the butter over medium heat until the milk solids separate and begin to brown and the butter is a dark golden color. Add the sugar and brown sugar and stir until dissolved. Add the bananas and sauté, stirring constantly for about 2 minutes until softened and caramelized. Remove the pan from heat and carefully add the rum and salt. Stir to combine, place the pan back over low heat, and cook, stirring until most of the liquid is gone. Remove from the heat and stir in the lemon juice, heavy cream and egg yolks. Immediately, purée the mixture in a blender till smooth but not aerated. Pass the mixture through a fine sieve and portion into lightly oiled molds and bake in a water bath at 300 for about 20-45 minutes or till lightly firm to the touch. Cool the crème brûlée preferably overnight to allow it to set completely. To serve, sprinkle a liberal amount of granulated sugar on top and torch the sugar till it becomes golden brown.

Bon Appetite!!