Are you (like HG/BSK) a passionate oyster lover? Then read on and turn bright green with envy. Prince Edward Island has long been famous for its Malpeque oysters and these are the oysters which are exported all around the world. They are splendid bivalves, indeed, but the true king of oysters is PEI’s South Lake oyster. This oyster is big, lush, briny. Incomparable. HG drops by the local fish store (By the Bay Fish Mart) and picks up a half dozen for the evening appetizer. The obliging fish lady picks out the biggest and best for HG, her steadiest customer. The price is $1.10 each. HG gets a modest discount when HG buys in quantity for a family feast. Don’t look for South Lake oysters at your fish monger. They never leave the Island. Too bad, oyster fanatics.
SJ has joined La Famiglia in Prince Edward Island (much to the delight of everyone but especially to Haru and Teru Freeman). Birthday dinner for Exquisite Maiko and the emphasis was on bivales. Some cold South Lake Oysters. Then two old time clam dishes: Clams Casino and Clams Posillipo. These were once staples at red sauce New York Italian restaurants. Frank Sinatra particularly favored the Clams Posillipo at Patsy’s Restaurant on W. 56th Street. HG’s first public relations office (this was 57 years ago) was directly over the restaurant and the kindly owners would often give struggling HG a free lunch of their delicious (and filling) Tagliatelle Bolognese. BSK followed Patsy’s tradition of clam excellence. BSK’s Clams Casino were enriched by freshly ground bread crumbs and very good Canadian back bacon. Fresh garlic and tender little clams aided the Posillipo and lots of good ciabatta was dipped in the savory tomato sauce. The meal ended with buttered corn on the cob from Blum’s farm truck that parks daily in the little town of Montague. Is there a better August treat than freshly picked corn? The birthday corn had particular savor because six-year-old Haru (a burgeoning swim star) aided in the shucking.
Earlier in the month SJ slipped off the fair Island of Prince Edward, so a festive sea send off was in order. The family started with shucked South Lake oysters (best in the world, better than the best of France, Britain and Ireland). Noel and Yossi M., the illustrious Colorado equestrian experts, joined the HG group and tasted their first oyster. Bravely, they got them down and signaled polite approval.
Earlier in the day, SJ and Exquisite Maiko motored to nearby Naufrage and received a shopping bag full of screamingly fresh mackerel from a commercial fishing boat (typical of PEI, there was no charge).
The Victims!
Exquisite Maiko did delightful things with the mackerel. First, there was sashimi with ginger, scallions and nori, Then, slivers of vinegar marinated mackerel with ginger. These dishes highlighted EM’s superb knife skills and showcased just how those skills actually effect the taste, and not just the presentation, of a dish. Meanwhile, two live lobsters were boiled quickly and took their place on the table with a big bowl of EM’s fried rice (rice with eggs, garlic, carrots, mushrooms and ham).
EM air dried some mackerel fillets, After bathing the mackerel in a special marinade for a few days EM will grill the fish. HG can hardly wait.
