Tinky Makes Smoked Oyster Spread à la Harry on Mass Appeal.
Writer/chanteuse Tinky Weisblat prepares a simple, tasty spread in memory of her late neighbor Harrison Parker. Full recipe available at
Not to brag but I think my shaking beef recipe is THE BEST HANDS DOWN!!!
SHAKING BEEF/ BO LUC LAC⤵️
MARINADE
2 lbs beef, cubed
A lot of minced garlic (like 10 cloves)
3 TBSP oyster sauce
2.5 TBSP low sodium soy sauce
1/2 tsp fish sauce
3 TBSP oil of choice- I used vegetable
2.5 TBSP sugar
1 tsp black pepper
ADDITIONAL INGREDIENTS
2 TBSP butter
1. Combine all of your ingredients listed under marinade and marinate at least 10 mins at room temp (or over night for best results)
2. Then on a skillet with some heat, cook/ sear your beef. I cooked mine in batches to get a nice crust on my beef.
3. After everything is seared, add all of your beef back into the skillet and add 2 TBSP of butter.
4. Cook until butter is melted.
5. Serve with rice, veggie of choice & dipping sauce. My dipping sauce is salt, pepper and lime juice.
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DOs and DONT’s when cooking Vietnamese shaking beef
- DON’T: over crowd your skillet and cook in batches if you must
- DO: wipe your skillet clean in between each batch
- DO: wait til your skillet is HOTT before adding your beef to cook
- Once you’ve added an even layer of beef, DON’T touch the beef!! Leave her alone to sear!
NOTE: when you over crowd your skillet with beef, temperature decreases. Essentially, you end up steaming your beef, not searing it (so you won’t achieve that nice brown/ crust on your beef)
‼️ Follow these tips and your shaking beef will not only taste amazing, but it will also look amazing
What Do You Do with That: Smoked Oysters
Drop by my blog every week to see an unusual, out of the ordinary, yet easy to find ingredient. I'll teach you about it, give you a quick flavor profile, and of course several recipes and new ideas on how to cook with it! andreascooktales.com
This week is Smoked Oysters. Something that may seem weird and maybe even unappetizing is actually so delicious even the pickiest of eaters will love this appetizer!
Pairing Oysters, Pâté, and Cheese, Les Zygomates, Boston (S1.Ep2.P4)
Once all three wines are revealed, Co-Host Keri Shea and a special guest pair the wines just tasted with some great food prepared by the gracious chefs and locations who host the show. This not only adds to our viewer's tasting adventure, but also gives them confidence when choosing a wine with their next meal. Most impotantly, we believe everyone should, embrace their wine life, and, drink what they like.
Pate Recipe: Praire Pate: Pate Made With Rocky Mountain Oysters! Do You Have The Balls To Eat It?
Pate Recipe: Praire Pate: Pate Made With Rocky Mountain Oysters! Do You Have The Balls To Eat It? The recipe can be found below! Enjoy!
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Recipe:
1 Lbs. Bulls Balls.
1/2 Cup AP flour.
1/4 Cup Peanut oil.
1/2 Cup finely chopped onion.
4 Cloves rough chopped garlic.
4 Hard boiled eggs roughly chopped.
1 Cup Chicken stock.
1 1/2 Cups Butter or ghee.
1/2 Cup toasted and chopped walnuts.
2 Tsp. Dijon mustard.
1/2 Tsp. fresh ground nutmeg.
2 Tsp. Salt.
A pinch of cayenne powder or red chili flakes.
2 Tbsp. Bourbon.
2 Tbsp. Lemon juice.
Method:
Skin your bulls balls. (see video)
Soak in salt water for at least two hours.
Once skinned slice the balls lengthwise about 1/4 of an inch thick.
You can dredge the ball slices in flour if you want. I did not.
Heat oil up in a large skillet medium high.
Make sure you towel your ball slices dry to reduce spatter from the skillet.
Fry the ball slices for 3 minutes on each side until golden brown.
Place on a plate with paper towels to drain excess oil.
Now slice the ball slices into smaller pieces for easy grinding in food processor.
Puree the ball slices with the rest of the ingredients in a food processor until smooth.
Transfer to a container of your choice.
Chill in the fridge for at least 4 hours.
Serve chilled on toast, crackers or anything you want.
Enjoy!
Can stay in fridge for 4-5 days tops.
Smoked Oyster Dip
Full Recipe Here ????
INGREDIENTS
3.75 oz. canned smoked oysters , drained (or more to taste)
8 oz. cream cheese , softened to room temperature
1/4 cup mayonnaise (optional for a creamier dip)
Zest of 1 medium Lemon
1 Tablespoon lemon juice
1 teaspoon smoked paprika
1 Tablespoon chopped fresh dill or 1 teaspoon dried dill
1/4 teaspoon ground chipotle , or to taste (optional)
1/4 teaspoon cayenne , or to taste (optional)
1/4 teaspoon salt , or to taste
black pepper , to taste
2 Tablespoons capers or chopped green pitted olives
Crackers or cut veggies for serving
Slices of lemon for serving
???? Print Full Recipe Here ????
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