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Truffle Creamed Spinach and Fried Oysters (Old-School Vegas) - Marc Murphy, ”Chopped” & Chef/Restaurateur, Guest on “Guy's Ranch Kitchen” on the Food Network.
  • Truffle Creamed Spinach:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, cut into small dice
  • 1-pound package frozen chopped spinach, defrosted
  • 1/2 cup summer truffle peelings (available online), chopped
  • 1/2 cup cream cheese
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • Oysters:
  • 2 quarts blended oil (canola oil and olive oil) for frying
  • 24 medium oysters, shucked, half of the shells reserved
  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
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