Fried Oysters, Chipotle Mayonnaise, Salsa Fresca

MALPEQUE OYSTER – (Crassostrea virginica)

Grown on the beds of Malpeque Bay, Prince Edward Island, far in northeastern corner of North America. The Malpeque Oyster was judged the world’s tastiest oyster at the Paris Exhibition in 1900. It continues to be recognized as one of the world’s finest, known for a clean, clear, pure taste.

This Salsa Picante Fresca is from my favorite neighborhood market, El Supermercado. They make great fresh salsas.
Chipotle Mayonnaise is mayonnaise mixed with chipotle (smoked jalapeño) chile adobo sauce.

  • Shuck the fresh oysters
  • Rinse and dry the shells
  • Dust oysters with seasoned flour
  • Dip in a beaten egg
  • Coat with panko breadcrumbs
  • Fry quickly in canola oil
  • Drain on paper towel
  • Place fried oyster back in the shell
  • Top with chipotle mayonnaise and salsa picante frescaGot a hankering for oysters? You may like these too.
  • Lamb Rib Chops, Mint Sauce


    Another classic food pairing – lamb with mint sauce.


    Mint Sauce:
    Heat equal parts rice wine vinegar and water to a boil. Add honey and a splash of tamari (soy sauce) to taste. Finish by adding finely chopped fresh mint.


    Lamb Rib Chops – Cut from the Rack, Cooked to Medium with a Nice Crust:

    • Brush the cold chops with olive oil, season with salt and pepper.
    • Place them in a heated pan on medium-high heat for 4 minutes on each side.
    • Place the pan in a 400 degree oven for 4 minutes.
    • Let rest before serving.
    Ladle mint vinegar sauce on to the plate, then place the lamb on top. Garnish with mint sprig.
    China Pattern: Spode, Regency Series “Jasmine”
    Made in England, pattern first introduced c. 1825

    Wilted Baby Spinach with Dates, Bacon & Mushrooms


    The addition of dates to the classic combination of spinach with mushrooms and bacon, makes this recipe extraordinary.

    1/4 c. chopped onions
    2 lb. sliced mushrooms
    1/2 lb. chopped bacon
    1/2 c. chopped dates
    1/4 c. olive oil
    1/2 c. rice vinegar
    1 t. salt
    1 T. pepper
    2 lb. spinach

    • Sauté bacon, onion and olive oil until golden brown
    • Add mushrooms, cook 1 minute
    • Add dates, vinegar, salt and pepper until warm
    • Toss with spinach


    Cook’s Tip: By adding more or less spinach, you can either serve this as a salad, topped with Cambozola cheese perhaps, or as a side dish to a main course, as pictured above.

    Recipe by Chef Michael Shafer of Depot Restaurant. Thanks, Chef!

    You can visit here for more of the Chef’s fabulous recipes.