Chef Spotlight: Chicago’s Chef Giuesppe Tentori and His Oyster PO’Boy Sliders. – CUISINEIST

Name: Chef Spotlight: Chicago’s Chef Giuesppe Tentori and His Oyster PO’Boy Sliders. – CUISINEIST
Ingredients: 8 Ea – Hawaiian Bun Sliders, sliced in half (substitute any soft, slightly sweet dinner roll); 2 Tbls – Melted butter; 8 Ea – Oysters, medium size, shucked; 1 Cup – Flour, all purpose; 2 Ea – Eggs, whisked; 1 Cup – Fine Breadcrumbs; 1 Jar – Kimchi, 8oz jar, drained of excess liquid; 1⁄2 Cup – Mayonnaise; 1 Tsp – Sesame oil; 4 Tbls – Roasted and Salted Peanuts, chopped; 8 Sprigs – Fresh cilantro leaves, chopped; 16 Slices – Pickled red jalapenos

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Before we explore his unique recipe, we have to take time out to get to know the man behind it.

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Ingredients

8 Ea – Hawaiian Bun Sliders, sliced in half (substitute any soft, slightly sweet dinner roll)
2 Tbls – Melted butter
8 Ea – Oysters, medium size, shucked
1 Cup – Flour, all purpose
2 Ea – Eggs, whisked
1 Cup – Fine Breadcrumbs
1 Jar – Kimchi, 8oz jar, drained of excess liquid
1⁄2 Cup – Mayonnaise
1 Tsp – Sesame oil
4 Tbls – Roasted and Salted Peanuts, chopped
8 Sprigs – Fresh cilantro leaves, chopped
16 Slices – Pickled red jalapenos