Classiﬁeds

from ND Times Issue 01 2023 January 12

by The North Grenville & North Dundas Times

January 18 deadline for On-Farm Climate Action Fund grants

During the festive season, oysters are popular with a lot of folks. Canada has several varieties of them and if you want to learn more about them, you can consult Oysterater. com. Who knows, you might become an Oyster connoisseur and able to distinguish between the subtle ﬂavours. As for me, I just enjoy them, no matter what the variety, from the huge gulf oysters in Florida to the small sweet Malpeques from Prince Edward Island. Costco has a package of a dozen on sale that we tried recently and they were great. So, consider this a starter kit for an Oyster Fest for either having them “au naturel” or lightly pan-fried.

Oyster Fest

Preparation

1. You can enjoy oysters in the shell or already “shucked”, i.e., taken out of the shell.

2. If you have shucked oysters, proceed to #6 below.

3. If you have oysters in the shell: a. You will need to shuck the oyster with a kitchen tool designed for that purpose, or: b. You can even use a carpenter’s chisel, if you’re desperate; c. Take a tutorial on-line for oyster shucking so you don’t harm yourself (cause you can).

4. Once the oyster is shucked, you can either eat it raw oﬀ the shell, or cook it;

5. If you are eating it raw oﬀ the shell you can either: a. Loosen the oyster from its muscle and tip the oyster and juice into your mouth; or b. Squeeze a little lemon onto the oyster before you eat it; or c. Place a dollop of seafood sauce on it before eating (recipe below).

6. Now usually if you have oysters already shucked, you are planning to cook them, so: a. Coat each oyster with ﬂour, dip in egg wash and coat again with panko crumbs; b. Fry in a pan on medium heat in salted or unsalted butter (to your taste); c. Only cook enough to turn the outside golden brown (don’t overcook, as with all seafood).

7. For a quick and easy seafood sauce, combine an quarter cup of tomato catsup, a teaspoon of horse radish (or more if you want a bit more bite), a squeeze of lemon, a shake of Tabasco and the same of Worcestershire.

Do enjoy with a nice white Chablis. Please let me know how you made out at pcormier@ranaprocess.com.

CROSSWORD