From: Chef de cuisine Michael Fiorelli, Mar'sel, Terranea Resort, Rancho Palos Verdes, CA. Note: The chicken “oyster” is the juiciest, most tender part of the chicken, positioned between the thigh and backbone. Yield: 4 servings. 8 chicken oysters (recipe follows) as needed, creamless creamed corn (recipe follows) 8 oz. blue lake beans, blanched, bias-cut in 3 pieces each 4 fingerling potatoes, roasted and sliced into coins about ¼" thick ½ oz. rendered, small diced bacon 1 oz. pickled ...
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