Page 55 - The Secrets Of Vinegar
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            Oysters with Soy Sauce and Balsamic Vinegar
A slightly acidic dressing of soy and balsamic with green onion draws out the subtle flavor of these oysters.
• Combine ingredients and spoon a small amount into each oyster.
    Prep time
   5 minutes
• 24 shucked oysters
• 4 tbsp (60 ml) balsamic vinegar • 4 tbsp (60 ml) soy sauce
• 4 tbsp (60 ml) lemon juice
• 1⁄2 red pepper, finely diced
• 2 green onions, finely chopped • Pinch of sugar
• Freshly ground black pepper
Different Varieties of Oysters
Long Island in New York State is famous for its Blue Point oysters, which have
a rounded end and a smooth,
meaty texture.
New Brunswick, Canada cultivates BeauSoleil oysters and Caraquet oysters. BeauSoleils are rounded or oblong and sand-free, with a delicate taste and firm flesh, while Caraquets are meatier, with
a fresh, briny flavor.
Malpeque oysters from Prince Edward Island, Canada, are light-bodied and saltier with a silky texture. PEI Raspberry Point oysters have a nicely rounded flavor with a sweet, lingering finish. South Lake oysters are known for their salty, juicy meat.

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