Paleo Roasted Oysters - Paleo Cooking with Nick Massie
I fell in love with Oysters Rockefeller and Oysters Casino while in Culinary School. I began to experiment with other variations while working at The Kincaid Grill in Anchorage, AK and eventually made them a go to in my Culinary Quiver.
I created oyster night, a large raw and roasted oyster buffet once weekly, while working at The Tordrillo Mountain Lodge. It was a huge hit and we recreated many of the experiments that played out on the line of The Kincaid Grill. It was usually something like shown in the video, only with tons of butter and bread crumbs. We'd do beurre blanc and hollandaise as toppings, pesto roasted oysters, oysters on the half shell topped with scallop ceviche, you name it.
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!
Smoked Oyster Dip (No Bake) - Inspired by an Oyster Farm visit
Full Recipe Here ????
INGREDIENTS
3.75 oz. (106 g) canned smoked oysters , drained (or more to taste *see headnote)
8 oz. (227 g) cream cheese , softened to room temperature
Zest of 1 medium Lemon
1 Tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) smoked paprika
1 Tablespoon (15 ml) chopped fresh dill or 1 teaspoon dried dill (optional)
1/2 teaspoon (2.5 ml) ground chipotle , or to taste (optional)
1/2 teaspoon (2.5 ml) cayenne , or to taste (optional)
1/4 teaspoon (1.25 ml) salt , or to taste
Fresh cracked black pepper
2 Tablespoons (30 ml) Capers , or to taste
???? Print Full Recipe Here ????
NUTRITION
Calories: 121kcal | Carbohydrates: 3g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 256mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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How to make SMOKED OYSTER DIP #smokedoysters #gourmetdips
SMOKED OYSTER DIP
1 bar of Philadelphia cream cheese
1 can of smoked oysters
50 grams pecans (crushed)
A small amount of diced onions
1/2 teaspoon salsa macha
1. Combine all ingredients with a fork until they are incorporated.
2. Serve with your favourite crackers, baguette, veggie sticks.
#smokedoysters
#gourmetdips
#oysterdips
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Unique Kentucky Eats: Beer Cheese, Banana Croquettes, Cocktail Pate & Rolled Oysters (Episode #245)
ALL KENTUCKY RECIPES! Make your own Beer cheese, Banana Croquettes, Sonia Uri's Icebox Cocktail Pate, and Rolled Oysters from Louisville! All great Kentucky recipes from the book Out of Kentucky Kitchens written by Marion Flexner. Get your pens and paper ready to write these down, you won't want to miss!
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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