Michael Smith’s Long Weekend Sippers
(NC)—When hosting your long weekend barbecues this summer, treat your guests to a little flavour from the Island – Prince Edward Island that is. PEI’s food ambassador, Chef Michael Smith, has a recipe that is sure to wow the crowd:
PEI Potato Oyster Martinis
For preparation, you’ll need:
• Wooden cutting board
• Large platter
• Oyster knives
• Four martini glasses
What you’ll need:
• 2 dozen PEI Malpeque oysters, largest available
• 1 bottle of PEI Potato Vodka
• 2 large red onions
• 1 cup (250 mL) of sugar
• 1 cup (250 mL) of red wine vinegar
• A bunch of fresh dill
• 1 box coarse sea salt
• Salt and pepper
Start by making the pickled red onion relish, which yields approximately 2 cups. Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large Mason jar. Pour the sugar and red wine vinegar into a small pot and bring to a boil with the salt and pepper. Add the onions and continue heating just long enough to return the mixture to a simmer. Pour the mixture into the Mason jar, cover and rest overnight in the refrigerator before use. Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two in your fridge, once their flavours have had a chance to mature.
Fill vodka glasses with course sea salt and set aside. Shuck the oysters and place them in the half shell on top of salt. Pour a one ounce shot of vodka over the oyster. Garnish with a teaspoon of pickled red onion relish and a sprig of dill.
You can find many more recipes in Chef’s Michael Smith’s recipes in his new book, ‘The Best of Chef at Home.’ Other local PEI recipes are available online at www.tourismpei.com.
Have you tried this recipe or have a cooking tip for other readers? Share it in the comments below.