Gems of the Sea

It's Shucking Time!

Oyster season began in September...want to know why? Well, it's simple, oysters should only be eaten in the months that contain an "R". So that means, September to April is the season to enjoy these gems of the sea! Oysters are high in zinc, which helps in healing and your immune system; it's heart-friendly containing omega's, potassium, magnesium, and other essential vitamins and minerals; and of course a great source of lean protein. For such a complex ingredient, we are keeping it simple-enjoy them raw with simple toppings! Visit Diana's Seafood on Lawrence for the freshest from the sea - you can talk to the staff to figure out which oysters you may enjoy best.

 

 



Ingredient for Mignonette:

1/2 Cup Red Wine Vinegar
1 Shallot, diced small
Freshly Cracked Black Pepper

1. Combine the ingredients and serve.

Ingredient for Cocktail Sauce:

1 Cup Crushed Tomatoes, or drained diced tomatoes
1 Tbsp Tomato Paste
1/4 Cup Prepared Horseradish (you can add more for a hotter version)
Juice of Half a Lemon, no seeds
Pinch Sea Salt

1. Combine all the ingredients until smooth and combined, and serve.

NOTE** When selecting oysters, you want them to smell like the "sea" - they shouldn't have a strong odor...if they do, it's not the freshest and should not be eaten!

All Hail Caesar!

SUPER CAESAR!

Summer is finally here and there's nothing better than a refreshing salad filled with super greens. Top it with your favourite barbeque grilled meat such as chicken breast, steak or even try salmon - quick and easy on a hot summer's day without spending a ton of time in the kitchen! Yes, this recipe calls for an uncooked egg yolk - don't worry, it is fine to do. But if you are concerned, you can coddle the egg before cracking it to make the dressing. Coddling an egg is simple - bring a pot of water to a boil and place a room temperature egg in it for 1 minute only. Remove the egg and plunge it into ice cold water to stop the cooking process. Let it rest for 2 minutes before cracking - voilà! You just coddled an egg!

Ingredients for the Caesar Dressing

1 Egg Yolk (separate out the egg white - you can save it for something else)
1 Tbsp Dijon Mustard
1-2 Garlic Cloves (depends on how much kick you want!)
1/2 Cup Extra Virgin Olive Oil
Juice of 1 Lemon
1 Tsp Freshly Cracked Black Pepper
4 Anchovy Filets (this is optional if you are not a fan)

Ingredients for the Salad Base

2 Cups Organic Baby Kale (these leaves are much softer and easier to digest)
1 Cup Organic Baby Spinach
1/2 Cup Cabbage, julienne sliced (gives the salad some crunch)
2 Slices Crispy Bacon, chopped
Shaved Parmesan (optional if you don't do dairy)

Method

1. For the dressing: In a food processor, with the exception of the oil, combine all the ingredients until they are well blended. Once they are at this stage, SLOWLY pour in the oil so that it emulsifies. If you pour too quickly, you could split the dressing where the ingredients and oil don't mix. Place the dressing in the refrigerator until ready to use.
2. Wash your greens thoroughly and dry very well with paper towel, or use a salad spinner to get all the water out. Place the greens in the bowl and set aside in the fridge to keep them crisp while you finish the rest of the prep.
3. If you are going to add grilled meats to the salad; barbeque the meat, allow to rest, then cut into strips.
4. Toss the greens and dressing together, top with the grilled meat and sprinkle with the crispy bacon and parmesan (optional).