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
Eating Like a Seasteader: Episode 3 - Oysteravaganza (Pt. 1 - Poor Man's Paleo)
FREE GUIDE to EATING LIKE A SEASTEADER:
Are you getting enough DHA? Seafood may be the best medicine for neural issues, cognitive decline, and difficulty paying attention because it contains this potent Omega-3 fatty acid found in only a few foods.
Fixing this vital nutrient deficiency doesn't need to cost a ton if you eat like a seasteader. Oysters – canned, or ideally, fresh – are a powerhouse of nutrition.
Charlie shows how he discovered a cheap salad combo that balances the strong taste and texture of the inimitable smoke oyster with the crunch, and spice of peanuts, hot sauce, and parmesan cheese – all for less than the price of your morning coffee.
Find the poor man's paleo shopping guide for thriving on a budget at
Recipe courtesy of Charlie Deist.
INGREDIENTS:
• 1 cup shredded cabbage
• 1/2 can smoked oysters
• 1/4 cup peanuts, sunflower, or other seeds
• 2 tbsp. grated parmesan cheese
• 1 1/2 tbsp. apple cider vinegar
• A splash of hot sauce
INSTRUCTIONS:
• Refrigerate oysters beforehand
• Mix ingredients in a bowl
• Enjoy!
Cod Liver Pate Recipe with Smoked Oyster
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Gourmet Recipe: Smoked Oysters
Oyster mushroom pate. Very tasty homemade recipes
Oyster mushroom pate is a wonderful snack. It combines the neutral taste of mushrooms perfectly with fried onions and carrots. Garlic sets off the taste, which gives a slight sharpness to the pate.
Ingredients:
Oyster mushrooms — 300 Gram, Onion-1 Piece, Carrot — 1 A Piece, Garlic-1-2 Cloves, Sunflower oil-20 Milliliters, Salt — To taste,
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Beef Wellington with Oyster Pate Recipe - Blast from the Past
Spend some time in the kitchen with Paula as she makes a beef wellington with oyster pate. See the recipe below!
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#pauladeen #blastfromthepast
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Total Time:1 hr 40 min
Active: 45 min
Yield: 4 servings
INGREDIENTS
1 1/2 to 2 pounds beef tenderloin
Salt and pepper
Vegetable oil
1 tablespoon butter
2 ounces peeled shallots, finely chopped
1 clove garlic, finely chopped
4 ounces mushrooms, finely chopped
12 ounces shucked May River Oysters (or the best oysters available in your area), drained of liquor and picked free of any broken shells
1 tablespoon dry sherry
2 tablespoons fresh bread crumbs
Flour, for dusting
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 teaspoon water
PREPARATION
Preheat the oven to 450 degrees F.
Rub the tenderloin with salt and pepper and brush it lightly with oil. Heat 1 tablespoon oil and the butter in a large skillet over medium-high heat. Place the tenderloin in the skillet and lightly sear all surfaces of the meat, including the ends. Remove the meat from the pan and set aside. Add more oil to the pan if necessary, and then add the shallots and garlic and saute for 2 to 3 minutes. Add the mushrooms and saute for 2 to 3 minutes longer. Add the oysters and sherry and cook until the oysters are opaque. Remove from the heat and allow to cool slightly. Drain off any liquid and combine the mixture with the breadcrumbs in the bowl of a food processor. Process until well blended and nearly smooth. Line a colander with several layers of cheesecloth and spoon the pate into it. Allow to drain for 10 to 15 minutes. If the pate seems too wet, pick up the edge of the cheesecloth, twist it together, and wring out the excess liquid.
Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Spoon some pate into the center of the dough and spread it to form a shape similar to that of the tenderloin. Place the meat on the pate; then cover the top and sides of the meat with the remaining pate. Wrap the pastry around the tenderloin, overlapping the edges to form a seam. Moisten the edges with water and pinch lightly to seal. Trim the top layer of pastry from both ends and fold the ends up over the sides of the meat, sealing as before. Carefully turn over the pastry wrapped tenderloin and place seam-side down on a lightly greased baking sheet. Brush pastry with the beaten egg. Decorate the top with designs cut from the pastry scraps, if desired. Brush the cutouts with beaten egg. Bake the tenderloin for 15 to 20 minutes, or until the pastry is golden brown. Remove from the oven and let stand for 10 minutes before carving.