Absinthe is one of the hottest drinks on the market, mainly because it was illegal for so long due to its perceived hallucinogenic properties. A tamer, legal version has been back on the North American market for a while now, but so far it's only been served as a drink.
A creative San Jose chef has changed that though, choosing the "green fairy" as a cooking additive in dishes like his Absinthe Oysters Rockefeller.
Steve Wallin, the chef at Yankee Pier, combines 18 ingredients in this dish, but the secret to its wild popularity is without a doubt the anise-flavoured liquor.
Cooking with Absinthe
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