Amanda is a Chinese, Norwegian, and African-American expat Chef from Oakland, CA living in Copenhagen. As an acclaimed chef (she once assisted chef James Beard) and now a Community Table alumni, we tapped into her expert palette for a recipe that will highlight the flavors of summer.
Amanda believes community means, “a safe space for trial and error. It’s support. It’s being challenged, and being vulnerable. It’s a symbiotic relationship”. She has created a community around The Blues Woman, her culinary concept located in Copenhagen’s historic Nørrebro Courthouse. At The Blues Women, Amanda serves up traditional soul-food with a side of Southern hospitality, she believes in community eating from “The Rooter To the Tooter”. This up-and-coming chef has made huge strides in opening young minds to think more sustainably and source their food on a local level.
The Blues Woman Grilled Oysters
Ingredients (serves 12):
12 Oysters, shucked (try Pacific Oysters if you’re on the West Coast)
1.5 sticks Salted Butter
1 TBSP Bourbon
1 jalapeño minced
2 cloves garlic, thinly sliced into chips
- Heat grill to approximately 300 degrees. While waiting for the grill to heat, place butter and Bourbon in a food processor and pulse until the Bourbon is incorporated.
- Place a TBSP of compound butter into each oyster and grill uncovered until butter is melted, about 1 minute
- Top with 1/8 TSP of minced jalapeño and 1-2 garlic chips
Recipe developed by Amanda Yee of The Blues Woman in Copenhagen, DK