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Oysters with Tomatillo Granita

seafood recipe

Chef Sara Polczynski of the Blind Burro shares this amazing way to enhance fresh oysters via Collaboration Kitchen.


  • 1 pound tomatillos, peeled and clean
  • 3 Limes, juiced
  • 1 Tbsp. black pepper, coarse ground
  • 1 Tbsp. sugar

Salt can be optional when using oysters high in salinity


  1. Puree all ingredients in food processor blender until liquefied, strain through a fine wire mesh.
  2. Pour into a shallow pan and freeze until it begins to set.
  3. Scrape with a fork to break up the chunks.
  4. Refreeze and repeat with the scraping until completely frozen.
  5. Spoon onto the oyster in the half shell and serve immediately
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Once a month, We gather up a group of friends that make this all happen. We invite a guest chef to come and cook several dishes of fresh seafood. We chat and laugh over jokes, poke fun at Tommy, and learn about seafood. Then with some great talent, we watch and learn a few things, see how it's cooked, then we eat it all. Once in awhile we have a guest winery come in, a guest cheese company and a dessert company. One thing we do have is fun, while this is not a "COOKING CLASS" like one would find around town, this is much more like a gathering of friends who like to cook and eat.Tickets are sold, and monies collected and handed out to help the kids in this city. Collaboration Kitchen has come a long way from the day of 20 people, it has now become underground dinning place. Come join the fun.