<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" > <channel> <title>Oysters | Kalofagas.ca</title> <atom:link href="https://www.kalofagas.ca/category/oysters/feed/" rel="self" type="application/rss+xml" /> <link>https://www.kalofagas.ca</link> <description>Greek Food & Beyond</description> <lastBuildDate>Fri, 30 Dec 2016 11:58:49 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <image> <url>https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2023/01/Kalofagas_Favicon.jpeg?fit=32%2C32&ssl=1</url> <title>Oysters | Kalofagas.ca</title> <link>https://www.kalofagas.ca</link> <width>32</width> <height>32</height> </image> <site xmlns="com-wordpress:feed-additions:1">6604045</site> <item> <title>Oyster Loukoumades</title> <link>https://www.kalofagas.ca/2013/12/12/oyster-loukoumades/</link> <comments>https://www.kalofagas.ca/2013/12/12/oyster-loukoumades/#respond</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Fri, 13 Dec 2013 00:48:48 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[Beer]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Flour]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Wine]]></category> <category><![CDATA[Lent]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Oysters]]></category> <category><![CDATA[Seafood]]></category> <guid isPermaLink="false">http://www.kalofagas.ca/?p=16029</guid> <description><![CDATA[<p>Last night I hosted another Greek Supper club, the second annual Greek Christmas-themed dinner. Christmas time signals that we can indulge a little bit with some the appetizers, cheeses, meat, fish and seafood and of course, desserts. There’s lot of entertaining and fried foods show up more during the holidays than other times of the […]</p> The post <a href="https://www.kalofagas.ca/2013/12/12/oyster-loukoumades/">Oyster Loukoumades</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2013/12/IMG_0566-001.jpg?ssl=1"><img data-recalc-dims="1" fetchpriority="high" decoding="async" class="aligncenter size-full wp-image-16031" alt="IMG_0566-001" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2013/12/IMG_0566-001.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a>Last night I hosted another Greek Supper club, the second annual Greek Christmas-themed dinner. Christmas time signals that we can indulge a little bit with some the appetizers, cheeses, meat, fish and seafood and of course, desserts.</p> <p>There’s lot of entertaining and fried foods show up more during the holidays than other times of the year. I love oysters – both raw and baked and here we have fried oysters, dunked in my very popular beer batter and fried until golden.</p> <p>You can use any type of oyster you like but for this appetizer, I buy these tubs of shucked oyster meat. The oyster meat in these tubs comes in the liqueur and they are big so, just cut them up into bite-sized pieces.</p> <p>Drop the oyster meat in the batter then use a spoon to pick-up a battered piece then drop into your hot oil. Fry until golden, reserve on paper towel and fry off the remaining oysters.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2013/12/IMG_0565-001.jpg?ssl=1"><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-16032" alt="IMG_0565-001" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2013/12/IMG_0565-001.jpg?resize=600%2C441&ssl=1" width="600" height="441" /></a></p> <p>Oyster Loukoumades</p> <p>(serves 8-10 as an appetizer)</p> <p>2 cups of fresh shucked oyster meat (cut into bite sized pieces)</p> <p>1 cup all purpose flour</p> <p>1 cup corn starch</p> <p>1 teaspoon baking powder</p> <p>1/2 tsp. salt</p> <p>approx 1 can of cold beer (355 ml)</p> <p>sunflower oil for frying</p> <p><a title="Taramosalata (Ταραμοσαλάτα)" href="https://www.kalofagas.ca/2009/08/07/taramosalata-%cf%84%ce%b1%cf%81%ce%b1%ce%bc%ce%bf%cf%83%ce%b1%ce%bb%ce%ac%cf%84%ce%b1/">Taramasalata </a>for dipping</p> <ol> <li>Drain your oysters and after you have cut them into bite-sized pieces, pat-dry with paper towel.</li> <li>In a bowl, add the flour, corn starch, baking powder and salt and stir to mix. Open your can of beer and whisk enough beer to make a batter that’s a little thinner than pancake batter (you may place oysters and batter in fridge until you are going to fry later that day).</li> <li>Pre-heat your deep fryer or use a deep pot and fill it with about 2-3 inches of oil. Bring up to about 365F and you may place the oyster meat in the batter.</li> <li>When the oil is hot, use a spoon to remove a piece of batter covered oyster meat and insert about 7-8 pieces at a time into the oil. Fry until golden brown and reserve on paper-towel lined platter. Fry remaining oysters in batches.</li> <li>Serve on a plate or bowl with some Taramasalata for dipping and with<a href="http://www.kiryianni.gr/Default.aspx?tabid=325&Label=1857"> Kir Yianni Sparkling Rose.</a></li> </ol> <p> </p>The post <a href="https://www.kalofagas.ca/2013/12/12/oyster-loukoumades/">Oyster Loukoumades</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2013/12/12/oyster-loukoumades/feed/</wfw:commentRss> <slash:comments>0</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">16029</post-id> </item> <item> <title>Shuck Oysters Like a Guinness World Record Holder</title> <link>https://www.kalofagas.ca/2011/03/12/shuck-oysters-like-a-guinness-world-record-holder/</link> <comments>https://www.kalofagas.ca/2011/03/12/shuck-oysters-like-a-guinness-world-record-holder/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Sat, 12 Mar 2011 16:19:43 +0000</pubDate> <category><![CDATA[Best of Toronto]]></category> <category><![CDATA[Canadiana]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Gadgets]]></category> <category><![CDATA[Oysters]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=7605</guid> <description><![CDATA[<p>  The first time I met Patrick McMurray was at the original Rodney’s Oyster House here in Toronto (on Adelaide). Patrick was shucking oysters behind the bar at this Toronto food destination spot and if I recall, this was where I first tried raw oysters. Tasting oysters is akin to wine: there are many types […]</p> The post <a href="https://www.kalofagas.ca/2011/03/12/shuck-oysters-like-a-guinness-world-record-holder/">Shuck Oysters Like a Guinness World Record Holder</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p> </p> <p><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2521_2.jpg?ssl=1"><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-7608" title="IMG_2521-2" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2521_2.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2521_2.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2521_2.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a>The first time I met Patrick McMurray was at the original Rodney’s Oyster House here in Toronto (on Adelaide). Patrick was shucking oysters behind the bar at this Toronto food destination spot and if I recall, this was where I first tried raw oysters. Tasting oysters is akin to wine: there are many types of oysters from all over the world and all of them have differing flavour profiles. Shuck an oyster, slide it down your throat and you’re transported to the very same seas where that oyster came from.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_sp_oyster_gear_all_with_notes.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-7625" title="SP Oyster Gear - all with notes" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_sp_oyster_gear_all_with_notes.jpg?resize=600%2C440&ssl=1" alt="" width="600" height="440" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_sp_oyster_gear_all_with_notes.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_sp_oyster_gear_all_with_notes.jpg?resize=300%2C220&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a>Fast-forward twenty-five years and I find myself in Starfish Oyster Bed, the restaurant that Patrick McMurray owns and operates on Adelaide Street East in Toronto. Patrick (aka Shucker Paddy) is still shucking oysters and the dude currently holds the Guinness World Record for oyster-shucking – breaking the previous record of 33 oysters in one minute with a remarkable 38 oysters in one minute last year. Oh, and by the way – it was Patrick’s own record that he broke!</p> <figure id="attachment_7609" aria-describedby="caption-attachment-7609" style="width: 600px" class="wp-caption aligncenter"><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2525_2.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="size-full wp-image-7609" title="IMG_2525-2" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2525_2.jpg?resize=600%2C497&ssl=1" alt="" width="600" height="497" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2525_2.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2525_2.jpg?resize=300%2C248&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a><figcaption id="caption-attachment-7609" class="wp-caption-text">evolution of The Shucker Paddy</figcaption></figure> <p>Patrick has shucked on average about 1000 oysters a day so he kinda’ knows his way around oysters. I was invited to the Starfish this last week to be introduced to Patrick’s oyster shucking knife (The Shucker Paddy) that will make even the most timid shucker a pro and you may even be tempted to try to break the Guinness Book of World Records!</p> <figure id="attachment_7611" aria-describedby="caption-attachment-7611" style="width: 600px" class="wp-caption aligncenter"><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2637_2.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="size-full wp-image-7611" title="IMG_2637-2" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2637_2.jpg?resize=600%2C411&ssl=1" alt="" width="600" height="411" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2637_2.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2637_2.jpg?resize=300%2C205&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a><figcaption id="caption-attachment-7611" class="wp-caption-text">The Shucker Paddy</figcaption></figure> <p>The knife is ergodynamically designed with Patrick perfecting the handle design over the course of years until the feel, fit, operation (shucking oysters) and safety were optimized. Patrick used pliable epoxy to create the handle that suits both right & left-handled shuckers. The Shucker Paddy is built with a 4-inch stainless steel blade that makes it compatible for shucking even the largest of oysters.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2527_2.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-7610" title="IMG_2527-2" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2527_2.jpg?resize=600%2C565&ssl=1" alt="" width="600" height="565" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2527_2.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/03/20110312_img_2527_2.jpg?resize=300%2C282&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p> <p>Patrick guarantees that the Shucker Paddy is good for over 228,000 oysters and if it breaks, Patrick will fix the blade personally! If anyone’s met Patrick at the Starfish, you’ll find him behind the bar, helping out, serving drinks and yes…shucking oysters. On the evening I was at the Starfish, Patrick was even inviting us to jump behind the bar and learn how to properly shuck an oyster. With a little bit of practice and the Shucker Paddy in hand, opening an oyster is easier that turning the key to start your car engine!<br /> <object width="640" height="510"><param name="movie" value="http://www.youtube.com/v/tG1xwBo0yUg?fs=1&hl=en_GB&hd=1" /><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /></object></p> <p>You may purchase The Shucker Paddy at <a href="http://www.starfishoysterbed.com/" target="_blank">Starfish Restaurant, </a>at the <a href="http://www.ceilicottage.com/" target="_blank">Ceili Cottage </a>or visit <a href="http://www.shuckerpaddy.com/" target="_blank">www.shuckerpaddy.com</a></p> <p>Try my <a href="https://kalofagas.ca/2010/12/28/oysters-with-sparkling-rose-mignonette-sauce/">Oysters with a Sparkling Rose Mignonette </a>and……<a href="https://kalofagas.ca/2010/12/15/baked-oysters-emmy-with-tomatoes-capers-feta/">Baked Oysters with Tomato, Feta & Capers</a></p> <p>If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.</p> <p>© 2007-2011 Peter Minakis</p>The post <a href="https://www.kalofagas.ca/2011/03/12/shuck-oysters-like-a-guinness-world-record-holder/">Shuck Oysters Like a Guinness World Record Holder</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2011/03/12/shuck-oysters-like-a-guinness-world-record-holder/feed/</wfw:commentRss> <slash:comments>4</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">7605</post-id> </item> <item> <title>Oysters with Sparkling Rosé Mignonette Sauce</title> <link>https://www.kalofagas.ca/2010/12/28/oysters-with-sparkling-rose-mignonette-sauce/</link> <comments>https://www.kalofagas.ca/2010/12/28/oysters-with-sparkling-rose-mignonette-sauce/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Wed, 29 Dec 2010 00:27:37 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[Condiments]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek Wine]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Oysters]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Sauce]]></category> <category><![CDATA[Seafood]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=6694</guid> <description><![CDATA[<p>The year 2010 is coming to a close and many of us are in a reflective mode, others preparing for New Year’s celebrations or looking forward to attending a party with family or friends. The usual way to celebrate the coming of a New Year is by opening up some champagne or a sparkling wine […]</p> The post <a href="https://www.kalofagas.ca/2010/12/28/oysters-with-sparkling-rose-mignonette-sauce/">Oysters with Sparkling Rosé Mignonette Sauce</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_img_3997_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6695" title="IMG_3997-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_img_3997_1.jpg?resize=500%2C371&ssl=1" alt="" width="500" height="371" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101228_img_3997_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101228_img_3997_1.jpg?resize=300%2C222&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a>The year 2010 is coming to a close and many of us are in a reflective mode, others preparing for New Year’s celebrations or looking forward to attending a party with family or friends. The usual way to celebrate the coming of a New Year is by opening up some champagne or a sparkling wine of your choice.</p> <p>Since the ushering in of the New Year is all about new beginnings, why not try a sparkling wine from Greece? My parents come from the towns of <a href="http://www.amyndeonoenos.com/site/en/amideo-wine" target="_blank">Amynteon and Agios Panteleimon </a>– two neighboring towns with a blessed plateau in between that has been producing award-winning wines for ages. The indigenous grape varietal in this region is the Xinomavro grape. Xinomavro is literally translated as “sour-grape”.</p> <figure id="attachment_6696" aria-describedby="caption-attachment-6696" style="width: 500px" class="wp-caption aligncenter"><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_img_7196.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="size-full wp-image-6696" title="IMG_7196" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_img_7196.jpg?resize=500%2C298&ssl=1" alt="" width="500" height="298" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101228_img_7196.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101228_img_7196.jpg?resize=300%2C178&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a><figcaption id="caption-attachment-6696" class="wp-caption-text">Pavlou Estate Vineyards, Agios Panteleimon, Florina</figcaption></figure> <p>The Xinomavro grape is a wild one, bearing varied results to the inexperienced vintner but to the seasoned winemaker, Xinomavro can produce reds, blanc noirs (whites) and rosés. The region of Amynteon’s rosés are considered some of the best in Greece and they hold-up very well to Champagne.</p> <p>I most recently <a href="https://kalofagas.ca/2010/12/15/baked-oysters-emmy-with-tomatoes-capers-feta/" target="_self">made a baked oyster dish</a> that I paired with this Pavlou Sparkling rose and I loved the pairing so much that I wanted an excuse to open another bottle of rose, this time with some raw oysters. Having our family’s summer home in Halkidiki (walking distance to the beach) and blessed with a bounty of fish and seafood, I’ve come to appreciate cooked (grilled, baked, fried) and raw seafood. There are no oysters in season in the summer in Greece but I do enjoy slurping on some fresh-caught venus clams!<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_img_8197.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6697" title="IMG_8197" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_img_8197.jpg?resize=500%2C364&ssl=1" alt="" width="500" height="364" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101228_img_8197.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101228_img_8197.jpg?resize=300%2C218&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p>In the winter, oysters appear in the fishmongers’ stands in Greece and lucky for us here in Canada, we have a bounty of fresh oysters from both the Pacific and Atlantic. Once again, I’m using <a href="http://www.oysterguide.com/maps/prince-edward-island/malpeque" target="_blank">Malpeques from Prince Edward Island</a> and after clumsily shucking my first batch of oysters, I’ve gone & bought the <a href="http://www.trudeaucorp.com/ca-en/products/kitchen-tools-gadgets/types/seafood/p--0991901.html" target="_blank">Trudeau Oyster Knife.</a> It made this task much easier.</p> <p>Today, I’m making a my own riff on the classic Mignonette Sauce made with white wine, wine vinegar and shallots – popular condiment for raw oysters and my favourite. Another fave with oysters is a squeeze of lemon juice and fresh-grated horseradish (none of that jarred stuff for me). So, to satisfy both cravings, I’ve added some radish into this Mignonette and rather than using white wine, Greek sparkling rose wine is used. Add a fine dice of red onions (traditionally it’s shallots) and red wine vinegar and this twist on Mignonette comes together rather nicely!<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_img_4096_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6698" title="IMG_4096-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_img_4096_1.jpg?resize=500%2C375&ssl=1" alt="" width="500" height="375" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101228_img_4096_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101228_img_4096_1.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p><strong>Oysters with Sparkling Rosé Mignonette Sauce (Στρειδια με Σαλτσα “Mignoentte” απο Αφρώδες ροζέ)<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_dragimage_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="alignright size-medium wp-image-6699" title="dragimage-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101228_dragimage_1-97x300.jpg?resize=97%2C300&ssl=1" alt="" width="97" height="300" /></a></strong></p> <p><em>(suggested 6 oysters per person)</em></p> <p><em>12 Malpeque oysters (or fresh oysters of your choice)<br /> </em></p> <p><em>2/3 cup sparkling rose wine</em></p> <p><em>2 Tbsp. of good red wine vinegar</em></p> <p><em>1/2 tsp. fresh ground pepper<br /> </em></p> <p><em>2 Tbsp. finely diced red onions (or shallots)</em></p> <p><em>1 Tbsp. of finely diced radishes</em></p> <ol> <li>In a small pot, add your sparkling wine and vinegar and bring to a boil over medium heat. Reduce to a simmer and and boil down to one-half. Take off the heat and add the red onions, radishes and cracked black pepper. Adjust seasoning accordingly and allow to cool.</li> <li>To shuck your oysters, place some crushed ice on a platter and reserve. Place your oyster on a secure work surface and hold the oyster in one hand, wrapping half the oyster with a tea towel to help you grip it. Ensure the hinged end of the oyster is facing out and with one hand holding your oyster and the other holding your knife, stick the knife into the hinged end of the oyster. Dig the knife into the hinge while wiggling it until the oyster begins to open. Now slide the knife across the top shell of the oyster so as to disconnect the top muscle and now slide the knife around the other side of the oyster.</li> <li>You should now be able to open the oyster. Discard the top shell and slip your knife under the oyster meat to disconnect the muscle from the bottom shell. Remove any pieces of shell or dirt and take a whiff of the oyster. The oyster should smell of the sea (and any other fishy odour means it’s gone bad and should be discarded). Place the oyster on ice and continue shucking your oysters.</li> <li>Serve your oysters on the half-shell, chilled and with a bowl of the Sparkling Rosé Mignonette Sauce and serve a <a href="http://www.pavlouestate.com/eng_products.html" target="_blank">Pavlou Estate Sparkling Rosé.</a> Spoon a little bit of the Mignonette Sauce on an oyster, slurp it up and sip some sparkling wine.</li> </ol> <p>If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.</p> <p>© 2007-2010 Peter Minakis</p>The post <a href="https://www.kalofagas.ca/2010/12/28/oysters-with-sparkling-rose-mignonette-sauce/">Oysters with Sparkling Rosé Mignonette Sauce</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2010/12/28/oysters-with-sparkling-rose-mignonette-sauce/feed/</wfw:commentRss> <slash:comments>18</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">6694</post-id> </item> <item> <title>Baked Oysters “Emmy” With Tomatoes, Capers & Feta</title> <link>https://www.kalofagas.ca/2010/12/15/baked-oysters-emmy-with-tomatoes-capers-feta/</link> <comments>https://www.kalofagas.ca/2010/12/15/baked-oysters-emmy-with-tomatoes-capers-feta/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Wed, 15 Dec 2010 11:25:47 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[Baking]]></category> <category><![CDATA[Cheese]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Wine]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Olive Oil]]></category> <category><![CDATA[Oysters]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Sauce]]></category> <category><![CDATA[Seafood]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=6548</guid> <description><![CDATA[<p>The recipes on this site arrive here by way of many avenues: recipes from my family, some from relatives, other dishes I’ve discovered while in Greece, something I’ve tried at a restaurant that’s so delicious that I have to reproduce it and sharing with you all, cookbooks/magazines, other blogs or suggestions from the many, many […]</p> The post <a href="https://www.kalofagas.ca/2010/12/15/baked-oysters-emmy-with-tomatoes-capers-feta/">Baked Oysters “Emmy” With Tomatoes, Capers & Feta</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3568_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6563" title="IMG_3568-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3568_1.jpg?resize=500%2C375&ssl=1" alt="" width="500" height="375" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3568_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3568_1.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a>The recipes on this site arrive here by way of many avenues: recipes from my family, some from relatives, other dishes I’ve discovered while in Greece, something I’ve tried at a restaurant that’s so delicious that I have to reproduce it and sharing with you all, cookbooks/magazines, other blogs or suggestions from the many, many friends who regularly read and follow this blog.</p> <p>Who is “Emmy” and what does she have to do with this dish? Emmy is really my friend Amy, whom I’ve known since high school so we go way back and we’re still good friends. Amy is many things (we’ll expand on that another time) but she’s earned this nickname “Emmy” because that’s how my mom call’s her with “Amy” with a Greek accent…”EMMY”! <a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3579_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6564" title="IMG_3579-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3579_1.jpg?resize=500%2C375&ssl=1" alt="" width="500" height="375" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3579_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3579_1.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p>Emmy was recently Down Under (Australia) for business and Emmy’s the type of person who definitely mixes business with pleasure. Just last week I got an email from her squealing like a little girl about these baked oysters she just had at a bar/resto in Sydney. She simply relayed that the oysters were topped with chunky tomatoes, Feta cheese and capers…that’s it. Oh, and a grainy cell phone photo.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3571_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6555" title="IMG_3571-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3571_1.jpg?resize=500%2C410&ssl=1" alt="" width="500" height="410" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3571_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3571_1.jpg?resize=300%2C246&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p>Emmy’s enthusiasm plus the simplistic genius of baking oysters (in a Rockefeller style) a la Greque with tomatoes, Feta cheese and capers certainly piqued my interest and here’s the end result: a germ of an idea (by way of Emmy) and my own instincts in the kitchen combine to give you this extraordinary meze/appetizer that’s perfect for entertaining and WOW’ing family & friends.</p> <p>My friend Emmy would probably never make this dish but she’d be first to order it at a restaurant or invite herself over (with wine in hand) to taste, savour and make all sorts of unami-induced sounds one would think emanated from the boudoir rather than the dinner table.</p> <p>Here are your Baked Oysters “Emmy”…Ummmm….Ahhhhhhh.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3563_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6556" title="IMG_3563-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3563_1.jpg?resize=500%2C353&ssl=1" alt="" width="500" height="353" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3563_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3563_1.jpg?resize=300%2C211&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p id="firstHeading"><strong>Baked Oysters “Emmy” With Tomatoes, Capers & Feta (Στρειδια Φουρνιστα με Ντομάτες, Κάπαρη & Φέτα)</strong></p> <p>(appetizer for 4)</p> <p><em>8 live oysters (I used <a href="http://www.tourismpei.com/pei-oysters" target="_blank">Malpeques)</a></em></p> <p><em>1/4 cup extra-virgin olive oil</em></p> <p><em>1/2 cup scallions or leeks, thinly sliced</em></p> <p><em>2 cloves of garlic, sliced</em></p> <p><em>1 cup of ripe plum tomatoes, chopped in large chunks</em></p> <p><em>(I used canned)<br /> </em></p> <p><em>1/2 tsp. smoked paprika</em></p> <p><em>1/4 dry white wine</em></p> <p><em>2 tsps. of capers</em></p> <p><em>1/2 tsp. dried thyme leaves</em></p> <p><em>pinch of Boukovo (chilli flakes)</em></p> <p><em>1/2 cup breads crumbs (plus extra for topping)</em></p> <p><em>1 cup diced Feta cheese</em></p> <p><em>Pre-heated 450F oven<br /> </em></p> <ol> <li>In a large skillet, add your olive oil turn the heat to medium then add your leeks, garlic and tomatoes and simmer while occasionally stirring for about 5-6 minutes. Add the smoked paprika and white wine and simmer for another 2-3 minutes or until the sauce reduces until thick. Now add the capers, dried thyme stir in then add a pinch of chilli flakes to taste. Take off the heat and allow to cool.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3536.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6557" title="IMG_3536" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3536.jpg?resize=500%2C376&ssl=1" alt="" width="500" height="376" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3536.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3536.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></li> <li>Add the bread crumbs and cubes of Feta and stir-in and reserve. Pre-heat your oven to 450F with the rack set to the uppermost position. To shuck your oysters, you’ll need a flat work surface, an a tea towel to place in the oyster in and protect your hand that will hold the oyster. Place the oyster cup-side down/flat side up and as the boys at <a href="http://rodneysoysterhouse.com/toronto/videos/" target="_blank">Rodney’s Oyster House </a>recommend, stick the oyster shucking knife into the hinge. Jimmy-jammy the knife in the hinge and you will eventually feel the oyster opening. Wiggle the knife and pry the oyster open and then sweep the knife underneath the top shell to cut the muscle off of it. Then place the knife under the muscle of the bottom shell and cut that part too. Remove any visible grit inside the shell and place in a baking vessel that will hold all the oysters. Repeat with the remaining oysters.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3537.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6558" title="IMG_3537" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3537.jpg?resize=500%2C360&ssl=1" alt="" width="500" height="360" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3537.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3537.jpg?resize=300%2C216&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></li> </ol> <p><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3539_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6559" title="IMG_3539-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3539_1.jpg?resize=500%2C343&ssl=1" alt="" width="500" height="343" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3539_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3539_1.jpg?resize=300%2C205&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3540_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6560" title="IMG_3540-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3540_1.jpg?resize=500%2C376&ssl=1" alt="" width="500" height="376" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3540_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3540_1.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3541_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6561" title="IMG_3541-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3541_1.jpg?resize=500%2C376&ssl=1" alt="" width="500" height="376" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3541_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3541_1.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3547_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-6562" title="IMG_3547-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3547_1.jpg?resize=500%2C375&ssl=1" alt="" width="500" height="375" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3547_1.jpg?w=500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/12/20101215_img_3547_1.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 500px) 100vw, 500px" /></a></p> <p>Now simply divide and spoon the cooled filling on top of each oyster and sprinkle some bread crumbs. Place in your pre-heated oven until the cheese has melted and the topping has become golden-brown(15-20 minutes). Carefully remove from your oven and place on a platter with a half of lemon. Serve with Ouzo on ice or a <a href="http://www.pavlouestate.com/eng_products.html" target="_blank">Pavlou Estate Kappa 100 Rose Sparkling </a>made from 100% Xinomavro grapes.</p> <p><strong>Note: </strong><em>Buy your oysters from a trusted fish monger. Ask what type of oyster they are, where they are from and any tips on shucking them. Store in your fridge for up to one day and after shucking them, always ALWAYS have a smell of your oysters. They should smell of the sea and if any fishy smell emanates from it, throw it out.</em></p> <p><object width="640" height="385" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6, 0, 40, 0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/LNxeKQW0a-0?fs=1&hl=en_US" /><param name="allowfullscreen" value="true" /></object></p> <p>If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.</p> <p>© 2007-2010 Peter Minakis</p>The post <a href="https://www.kalofagas.ca/2010/12/15/baked-oysters-emmy-with-tomatoes-capers-feta/">Baked Oysters “Emmy” With Tomatoes, Capers & Feta</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2010/12/15/baked-oysters-emmy-with-tomatoes-capers-feta/feed/</wfw:commentRss> <slash:comments>24</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">6548</post-id> </item> </channel> </rss>