The Shellfish Farm News
December 2004
Recipe
contest winners
Grand prize in
the Fanny Bay Oysters recipe contest goes to Shelley Langhorn
of Courtenay for her "Rye Spice Oysters”. She
wins a case of 48 tins of Smoked Fanny Bay Oysters®
plus a $100 gift certificate for the Fanny Bay Seafood Shop,
located at the Buckley Bay Ferry Terminal. Judging was based
on taste, visual appeal, ease of preparation and originality.
Runner-up winners included “Brians Best” oyster
casserole from Brian Douglas in Campbell River; “Fanny
Bay Seduction” from Marian Barker in Comox, B.C.;
“Fanny (Bay clam) Fritters from John Hillis in Courtenay;
and “Mussel Soup” from Elaine Yzerman in Fanny
Bay. Each of the runners-up receives a case of Smoked Fanny
Bay Oysters®. Thanks to everyone who entered the contest
and for providing all those terrific recipes. About 30 of
the best recipes will be published in a forthcoming Fanny
Bay Oysters cookbook that will be available at the Seafood
Shop.
Rye Spice Oysters
Shelley Langhorn, Courtenay
Grand Prize Winner for originality, ease of preparation
and taste.
1 - 32 oz fresh
shucked, small Fanny Bay Oysters®
2 tbsp. butter
2 tbsp. cayenne pepper
3 oz rye whiskey
¾ cup brown sugar
Rinse and pat dry the fresh oysters. Melt butter over medium
heat, add washed and dried oysters and sauté for
4 minutes. Add cayenne pepper and rye. Bring to a slow boil,
add brown sugar and cook to a candied state. Serve hot or
cold.
Serve with your favorite cold beer. Nice and spicy!
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