Wynwood’s ‘MasterChef’ Sid Joins the Biscayne Times

What a pleasure it is to be part of the Biscayne Times! I have never written a column before so be aware that I’ll be peppering in tales of personal adventures so you can savor my flavor profile.

The short and semi-sweet is that I am a first-born American of Latvian parents, who immigrated here from a displaced persons camp after WWII. More stories to come, from the cast-aluminum “kessel” (German for boiler) that came over with my relatives on a troop carrier in 1949 to exploring delish classic recipes.

Photographer and chef Sid Hoeltzell

I have a very colorful and vivid history that does fulcrum through food, so I will share kilos of food stories with each recipe. It does help that I’ve been a commercial food and beverage photographer for more 40 years. A “foodie” at 8 years old, baking banana breads for the family at 12. I loved watching the “Galloping Gourmet” get buzzed on red wine, then switching to Julia Child’s “The French Chef” on a black-and-white TV for the daily three hours our folks let us watch the boob tube.

I have always been drawn to the arts by my parents. My mom, Kaethe, was an exceptional artist who created oil and pastel works (she made impressionist paintings for Pope John Paul II’s 1987 Miami residence), but that woman could cook! I was always excited to watch her knock out the Latvian recipes that I still use today. Bruno, my dad, inspired my abilities as a craftsman. So many recipes to share that evoke senses beyond the taste buds … aroma wafting in the air, the sounds of sizzling, the vision of your first perfect soufflé … OMG. I have the world’s most kick-ass soufflé that helped me land a spot on season nine of “MasterChef” (after beating out 40,000 2018 entrants).

2014 was a fun year for me. My friend Dave from Wynwood Brewing Company (Pop’s Porter is still one of the ’hood’s best brews) asked me to be the last leg in a four-person team for the Travel Channel’s Miami installment of “Underground BBQ Challenge.” We stomped the Calle Ocho crew with our skirt steak (plated in WYNWOOD letters like the famous Hollywood sign down the block) and I helped nail it down with my Cajun-Wynwood recipe for “art-touffée,” seconded by an uni-avocado mix that chef G. Garvin savored (but that’s another story, because all the behind-the-scenes stuff has the juiciest insider dope).

The dish celebrity chef Aarón Sánchez called “the best oysters Rockefeller I ever tasted.”

I think that’s how “MasterChef” producers sniffed me out; then they asked if I wanted to audition for season nine. That episode of my life was such an extraordinary blessing. More to come on that as I write this column. (And for the record, chef Gordon Ramsay is an insanely delightful, fun-loving and inspirational person to work with. A true humanitarian who brings people together using butter, salt and a serious sense of humor sprinkled with F-bombs.)

The secret to successful oysters Rockefeller is not losing a single drop of their briny juice during shucking.

So after the auditions, interviews, the trip to L.A., the lessons, the production, the competition … and the words I will never forget … “CAST ON SET,” I made it to episode one. There are so many moments that were edited out; additionally, all cast members sign NDAs, but what the &%$#!

Seafood was the challenge category to be awarded the last apron out of 24. The last four competitors were on that 60-minute clock and it was nerve-wracking. I made Florida lobster tails with my version of oysters Rockefeller. This recipe is now coming to you here. Adrenaline was popping through me when those cameras were all around us; my heart was pounding while I prayed not to slice my finger or get punctured by the lobster spines (they stop your cooking clock if you bleed on set – a BIG no-no). All the while, Ramsay, Aarón Sánchez and Joe Bastianich are hovering around me asking questions. What a freaking thriller. Every one of the three loved my work, especially the oysters. Then chef Sanchez said “Sid – these are some of the best oysters Rockefeller I ever tasted and they could be in any restaurant in New Orleans, even mine.”

I gushed on cue like Old Faithful. What a compliment! Now the recipe is yours. But, you have to earn it. “No mucking around” as Ramsay noted when I shucked my oysters. I held them level and did not let any of the juices drain from their shells. That’s a given to all you shuckers out there.

CHEF SID’S OYSTERS ROCKEFELLER

· 14 -16 Fresh medium-size oysters (NOLA oysters preferred)

· 4 ounces salted butter (I love Irish butter) and a few ounces of olive oil

· 1 good-sized shallot (minced)

· 2 ounces Pernod liqueur (anise-flavored aguardiente or sambuca can substitute)

· 1 teaspoon good smoked salt (or kosher salt)

· 1/4 teaspoon pepper

· 1/4 teaspoon garlic powder

· 1 cup finely chopped fresh watercress

· 1 cup finely chopped fresh arugula

· 1 cup finely chopped fresh spinach

· 1 cup finely chopped fresh parsley

· 1/2 cup shredded Parmesan cheese

· 1 box of ice cream salt to spread evenly on a full-size baking sheet

1. Carefully shuck those oysters to save all the savory brine juice, then place them on the baking tray in the rock salt for support so they won’t spill their bounty.

2. Heat the oil and butter in a sauté pan until bubbling hot, then add and sweat the shallots.

3. Mix in the Pernod, salt, pepper, garlic powder and the four greens into the pan and sweat down just until all the greens are reducing and remain bright in color. Remove from heat, let cool and squeeze off the extra liquid to achieve a moist (not wet) consistency. (Save and freeze that green liquid to use as a soup starter later!!!)

4. Place a good dollop of the greens mixture on top of each oyster and then sprinkle with a slight cover of Parmesan cheese – be careful not to lose any of the oyster juice!

5. Place oysters under a low-heat broiler for about 6 minutes or until the cheese is melting and just turning a light crispy brown.

Enjoy!