I happened to have a couple of cans of water-packed Oysters lurking at the back of my kitchen cupboard for quite a while and I decided to use one of them to make a chowder. I toyed around with a couple of different recipe ideas and finally settled on this relatively simple preparation… Continue reading “Oyster Chowder”
Although this dish that I tried at Wasabi in Ottawa last July wasn’t very good, it does represent something of an interesting novelty and so deserves a mention here…
If you enjoy Japanese cuisine, you have probably tasted, or at least come across, the popular dish known as ‘Tonkatsu’. For those of you who have not heard of this, it is essentially a pork cutlet that has been tenderized and then deep-fried in a panko breading. Indeed, the suffix ‘katsu’ actually comes from ‘katsuretsu’, which is a corruption of the English ‘cutlet’. Often, the cutlet is served over shredded cabbage and it always comes with a sweetish, brown ‘katsu sosu’, which is basically a thickened, Japanese style Worcestershire sauce. At Wasabi, they have made deep-fried oysters a ‘katsu’ preparation by serving it, somewhat innovatively, with the very same sort of sauce.
My disappointment with this dish lay primarily in the fact that it was very poorly executed. The deep-fry oil was clearly old and past its best, yielding a greasy result, and the ratio of breading was too high. I could taste oyster in a few places here and there but, otherwise, I could have been eating any (very mild) whitefish, or plain old clam. If that were not enough, the whole was overcooked and very carelessly allowed to lump together so that the three oysters formed one, fused mass.
Beyond that disappointment, I have to say that the ‘katsu’ sauce just didn’t work here, in my opinion. It is perfectly okay with pork (although still not my favorite), but with oyster the flavors just didn’t complement one another very well. I’ll be deep-frying oysters at home as the opportunity arises, but I think, on the whole, that I’ll be giving the Worcestershire type dipping sauces a miss….
The Po’boy is a type of submarine sandwich native to New Orleans and the Oyster Po’boy is a special variety loaded with fried oysters and other ingredients, including pickles, tomatoes, lettuce and either mayonnaise, or a sauce known as ‘Come back Sauce’ which is, as best as I can describe it, a bit like a seafood cocktail sauce without the horseradish. I have long wanted to try one of these but have not yet had the chance and, since oysters are WAY too expensive to import up here for such a use, I have decided to give my own version a try using Quikiqtarjuaq Clams … Continue reading “Clam Po’boys”