Eshop product test

This is a test of creating a series of articles, and adding shop products and/or category lists using shop plugins. Here I am testing writing an article and inserting a specific product. This uses the shop category plugin. Perhaps these would be used as a blog-type listing

You should go to Extensions -> Plugins to filter "Eshop Product content plugin" and enable it.

Then go to edit the Joomla article and enter {eshopproduct 1} with 1 is the ID of the product that you want to insert to that article. Now, if you view the article on the front-end side, you will see the details of that product there.

Next line is Pure Salt (id#1)
Next line is Lemon Salt (id#7)
Now here comes a photo:

10up 2.5oz jars 1400



We continue to be amazed by the abundance of innovative, talented and thoughtful people producing food products on the East End of Long Island. Dock to Dish, Long Island's original Community and Restaurant Supported Fishery, is one of them. Dock to Dish is an alliance of local commercial fishermen and wild shellfish harvesters who provide their members with fresh seafood harvested with the consumer and the planet in mind. Members receive weekly shares of locally caught and sustainable seafood. Consumers get the freshest and best shellfish and fin fish possible and fishermen realize the economic and ecological value of providing traceable, sustainable seafood.

One recent week's share included Atlantic Sea Scallop, Longfin Squid and this delicious recipe for Scallop Crudo with Wasabi-Ginger Sauce by Chef Eric Ripert, a founding member of the Restaurant Supported Fishery (RSF) division of Dock to Dish.

Scallop Crudo with Wasabi-Ginger Sauce

from chef Eric Ripert

  • 2 tablespoons canola oil
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon wasabi paste
  • 1/2 teaspoon finely grated peeled fresh ginger
  • Amagansett Sea Salt
  • 6 large sea scallops, sliced crosswise 1/4 inch thick

In a small bowl, whisk together the oil, lime juice, wasabi and ginger. Season the dressing with Amagansett Sea Salt.

Arrange the sliced scallop on small chilled plates and season lightly with Amagansett Sea Salt (a few grains per bite is all that is needed).

Drizzle the dressing on top and serve right away.