1 qt Oysters (retain liquid) 1/4 t Garlic powder 1 t Louisiana hot sauce 1/2 t Onion powder 1 T Lea & perrins worcestershire 1 x Water (enough to cover oyste 1 x Salt, to taste Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook"
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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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.
Cod Liver Pate Recipe with Smoked Oyster
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SMOKED OYSTER PAT
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!
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!
The Knives I Use In My Kitchen
The Gear I Use To Sharpen My Knives: DMT W6X: DMT W6F: DMTW6CP: DMT W6E:
DMT W8CXNB: DMT W8EFNB:
DMT W250CXNB: DMT250EFNB:
SPECIAL PLATES:
DMT D8EE:
Spyderco 302UF: Spyderco 302U: Surgical Black Arkansas:
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.