Food Country
Food Country is a weekly web series featuring Chef Michael Smith and the flavours, people and stories of Prince Edward Island.
One week Food Country follows Michael as he explores the island, searching for fresh ingredients. The next week Food Country visits Michael’s home kitchen as he cooks and creates simple healthy food.
New episodes every Tuesday.
Episode 24 > Oyster Martini
Oysters can be enjoyed au natural, with some lemon, or all dressed. It does not matter if you are enjoying it on a boat, in a restaurant or in the comfort of your home, when preparing oysters you have many options. Some like to enjoy it straight from the shell, others maybe with a splash of lemon juice, vinegar, or hot sauce, that is the great thing about oysters they are just plain good – anytime. If you want to impress your friends with little effort, why not add some style to your oyster presentation with serving oyster martinis.
For preparation, you’ll need:
• Wooden cutting board
• Knife
• Large platter
• Ice
• 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.
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Hi Micheal
I am a 76 year young women. Was a camp cook for years. I record all your recipies from chief at Home so I don’t miss any. have tried several of your recipies. The ones I really like I share with my kids, Grandchildren and Great grand children. As far as i am concerned You are the best chief on TV I am so proud you are a Canadian You do our country proud. Thank You Micheal for sharing your cooking tips and recipies with us.
Hi Michael.
You recently did a show (about the 13th of April 2013) on vegetarian foods. One receipe caught my eye. It started with browned butter. It also had curry seasonings etc. You used potatoes, cauliflower & peas as the veggies. Have been unable to find it on the food website. Please help. Thanks
sounds like it might be Aloo Gobi. Michael has a sweet potato version that is yummy too!
Good Day Chef Michael
I have to comment on your flair with food. I have struggled to get nutrition into my daughter and your brilliance with food, flavor and presentation has helped me enormously.
Thank you so much for your guidance. I am thoroughly enjoying your informative and inspiring shows and website.
Been watching your shows forever and have tried many of your receipes my favorite so far is the PrimeRib.I have been married 22 years now and i have tried to cook every which way and it is always a hit or miss. Well tried your receipe with flour,salt,pepper and baked at 500 degrees for an hr an then oven off for 2.. Out of this world i thank you very much..
Have a great day and keep up with the great COOKING!!!!!
Got your fast flavors recipe book for my partner for Xmas. Tried a couple of the recipes……..and love…just love the garlic roast potatoes with warm spinach. Never would have put those two ingredients togeather. I am looking forward to trying more of the recipes. Thank you
My recent message to you “Eyes closed tight etc” was replied to automatically, but it was a genuine enquiry and I would really appreciate a response when time permist.
Thanks
I would like a homemade seasoning mix for fish. Not a batter, something like steak spice, only for fish.
you should try his honey mustard dill crusted fish recipe
I have tried this recipe from his “Fast Flavours” book a few times now and it is excellent! On thing is that we use the grainier Dijon mustard. Still very tasty indeed.
saw your show today. 12 20 2102, about bacon whiskey spread. cant find the recipe, would like to make some for xmas. could u please forward. have a great christmas and thank you
Hi Michael, I would like to have your recipe for gluten free flour. I tried to write it down but was unsuccessful. thanks.
Hi Michael! I saw on your show Dec. 3 , the recipe for gluten free flour & some recipe’s using it. Would you please E-mail them to me? I really value all your shows!
I just watched your shown and would love to have your butter tart an pumpkin tart with the pumpkin sees topping recipes or where can I find them.
Thank You
Brenda Weekes
Looking for the pumpkin pie tarts receipe? can’t find it on here, this is just as hard as getting the receipe for the Tim Hortons Pumpkin Muffin receipe.What’s going on here?????
I am also looking for this particular pumpkin pie tarts receipe – did you have any luck. Thanks. Anne
Here is a link to the Pumpkin Pie Tarts.
http://www.torontocooking.ca/recipes/pumpkin-pie-butter-tarts
i would like to get recipes from your show aired thursday sept 20 2012
chilimac&cheese
hungarian goulash
It would be well appreciated.
thank you very much..
thanking you in advance for these recipes
Look great!
Tim
I have been searching for quite some time for a great lobster cakes recipie. Any ideas?
Crab cakes are one of my weaknesses; I sample them wherever I go. Without any doubt, the Keltic Lodge in Cape Breton serves a 5 star crab cake, yet to be beaten in my book. Were the chef to share the recipe, crab cake aficionados would raise their forks in glee!
I was wondering if you could tell me if there is anything I can do to stop crying when I cut onnions
use a sharper knife.
try refrigerating the onions before use
A good sharp knife helps. It tends not to smash the onion as much which releases the juices.
I like to get the steak spice recipe
the first 3 ingreded were paprika, onion power and garlic power
Hey Michael
Love your show. I recently saw one of your shows where you used preserved raw packed tomatoes that your mother used to make and I cannot find the recipe anywhere. I know that you packed them with the skins on and would love to have the recipe. If you would send it to me, I would really appreciate it.
Thank You So Much!
Saw you making mayonnaise today and although I have made my own, anticipate trying yours.
Love your shows and the way you make recipes up with combinations of sweet, sour, crunchy etc. I hope you have no plans to retire.
Diane
Hi Michael
I was watching your program this morning July 28/2012 and i went on your website to find the recipe for potatoe pie that you made for your son would it be possible for you to email me the recipe. Thank you Sharon Hirtle
It sounds like your restaurant may be closed, if you could please confirm one way or another. We are coming your way from BC in late August and would love to sample some great food, catch you at a special event or something. Do you have any special events from Aug 19th to September 3rd, if so where might they be so we could possibly get tickets?
thanks in advance, looking forward to seeing the East coast.
Bev
Hi! Whoa, I wish I could cook like you! :)
Um, I’m doing a project on famous chefs, and I’m wondering if you could give me some info?
For some reason I can’t seem to find your mom or your dad’s names…
If you could email some info it would be great! Thank you!
hello,chef Michael .im steven,im chinese,but now im studing in malaysia about culinary art.but im crazy for u…..i want to contact with u,is it ok ?
i want u can be my master,if u are free,i hope u can give me message to me email
Hi! Michael I’m Cathy from the Philippines. I’m always watching your show Chef At Home at Asian Food Channel. I like your recipe it’s simple and easy to cook. And I learn some tips too.
Hi chef!
I was wondering if you are cooking anywhere now? My Grandma and Mom are coming to visit me from BC and they were talking about going to your restaurant “Maple” I guess they havn’t heard it’s closed. Are you cooking anywhere now that we could visit? :)
Big Fan!
~*Food Network Junkie*~
Ash
Hello Micheal: You used a kind of bean the other day, and I didn’t hear the name of it. I got some of those same kind of beans the other day in a bag with no name on it, I loved them, but I do not know what they are to buy them again. A hint is, the pods are green and too tough to eat, you just eat the beans inside it. I hope you can help me.
Marie
Edemame?
what kind of vanilla bean pod do you prefer to use in your recipes, indonesia, mexican, i just wondered because there are so many different places to get them shipped from.
No web sight, but my son Jeff, oh if you could see him, he’s amazing, and he so loves your cooking for sure. We are from Cape Breton, Nova Scotia and you have been a fan of ours for a very long time. You live in P.E.I. And that is so amazing, and GOD bless you for choosing P.E.I. We are privileged. I am about to ask you to do something out of the ordinary, but not right now not the right time, please nothing to worry about, but. My son Is willing to meet you when it’s convenient for you and your family. Most of his cooking comes from you, and he doesn’t need to take a chef’s course, because it all comes from you. His warm
Potatoes and all the salad trimmings, oh it was so delicious and what a creation, where did it come from? He says Michael Smith mom, he’s my favorite cook and will be forever. So if you would like to meet my son you can call me at 403- 313- 0762 please call. Jeff is the proud dad of a son, Kashus only six weeks old. Thankyou, you are the best Jeff’s mom Linda:)
Has anyone baked Michael’s Vanilla Chocolate Cake from his latest cookbook of his 100 favourite recipes? The recipe calls for 1/4 cup vanilla. Does this mean vanilla extract? Because that seems like a lot!
I just got that cook book to-day. I noticed that cake and the large amount of vanilla.
I,m looking for a bacon wrapped carrots with a cream cheese and smoked salmon sauce. watched the episode today. it was probably a rerun. dec 26 2011 shirley
I am also looking for that recipe with the bacon, also wanted the recipe for the pina colada drink he made and how to make your own pinapple liquer
I watched the episode today on the food network feb 18/12
I am looking for the instructions for Michael’s homemade vanilla extract. Can you help.? I have searched and searched.
Janet,
I found his recipe a while back and made some. It went something like this:
Split a few vanilla beans length-wise. Scrape out seeds and dump them, with the left-over vanilla pod, into a mason jar. Add a glug or so of burbon/whiskey, put a lid on and give it time for the flavour to develop. Every week or so give it a shake. You can probably use it after a month. You will find that it smells and tastes like vanilla-flavoured burbon, but the alcohol-ness burns off when baking.
I think the point is that you are always adding back to the jar. Every once and while add a new split vanilla bean, some purchased vanilla extract. To me, this recipe is more for aesthetics than anything else (doesn’t pouring from that mason jar just look cool?). I know if I were to make this again i’d simply add some split-vanilla beans to a mason jar and add some pure vanilla extract that i’ve purchased from the market.
p.s. to Brendan………..an afterthought: If you haven’t begun to get into the kitchen and do your thing, the best way may be to take on a weekend breakfast!
Michael has a little video about his stuffed french toast-easy to follow and good tips about the butter and oil. There’s also stratas, frittata bakes, bread puddings, crepes and muffins-quick, easy and low risk-no skipping steps though!
But most of all, get in there with a sense of adventure and a willingness to goof up. We learn best from our mistakes!
thanks for the help and I hope to make a coreer of this.
Hi Brendan,
I hope you will explore your passion for cooking!
Most likely the first step to get into it, for you is with the highschool course. In the meantime, can I suggest that you go onto some Julia Child videos-PBS has some good archives. I learned most of the basic skills watching my father, who was a fan of Julia and Graham Kerr and who began with the Joy of Cooking, as a young man. I received The Creative Cooking Course from him, in highschool. It has the basics well laid out and great pictures. It combines classics with home cooking and some ethnic varieties. Good Luck!
Sharon
Hi
I noticed that you are doing a weekend with Michael in Deerhurst soon are you doing any in May my brothers who are big fans and live in the middle east would love to do and evening with you please let me know.
Thanks Bev
I have all ways wanted to cook but I dont know how to get there. I am only 13 and would love to be a cook. should i take culinary class in high school. could some one tell me?
I want to find the recipe for the beef stew in one of your episodes made with dark beer. I tried it once and it was superb, but I lost the recipe. I really like your show, keep it up…. :)
Hey Michael, I’m looking for a recipe for a dinner and i like getting ones from you because I have liked the things i made that you made. Like the bacon corn chowder, which was also very good! so im looking for a recipe that is easy and very good for dinner.
Thanks.
Hello Chef,
I am a chef myself and have really enjoyed watching your tv shows and reading your cook books. When you are in Huntsville Ont in October, is there any chance of stopping in Port Sydney Ont at Pine Lodge Inn and Grille ’27?
Is that a Masonry heater I see in the background at the beginning of the video…
Oh yeah…that oyster looks tasty :)
JBP
cakes
looking for ruebarb cake awith coconut i hear u have a good one thks
Hi chef i enjoy you show chef at home and many more of the shows you have on the foodnet work
Greetings Chef Smith
I just saw your show today, you cooked a turkey breast with a very flavorful and aromatic spice rub, the sage pared with the nutmeg, I made this for supper this evening, I must say Chef Smith you have outdone yourself again with this recipe, It was absolutely fabulous,delicious and pure genius. Know a good recipe for cassoulet?
Hi Michael,
What happened to the past two weeks of Food Country? Will it be on hiatus for the summer? I miss the episodes already!
Hello Chef:
When can we see some of your culinary TV shows in the Bay Area?
Judy, you will love the experience in PEI. We stay in the Brackley Beach area every 2 years and have even ran into Michael at the Atlantic Superstore in Charlottetown where he films segments of his Chef at Home series….he’s much taller in person and very kind. The seafood is spectacular…enjoy your visit.
At the end of August, I will fulfill my lifetime dream…a visit to PEI!!! I cooked with the Military for the first 8 years of my career, and I discovered you through an old boss of mine. Since my time will be limited, what Culinary experiences are a must? We are renting a cottage with a full kitchen and plan to go home a few pounds heavier!!!
I love your website, and your shows have become a habit for my two sons who now have a place of their own.
Thank you.
Buy lobster at the harbour, and buy shellfish (oysters, clams and quahogs) at harbour or roadside stand. Try quahogs if you’ve never tried them before. New potatoes will be available then and try to get your veggies at Farmer’s market or roadside stand. Locals swear by ADL (brand made on PEI) cheddar cheese, butter and ice cream which is available in all grocery stores. Try “fries with works” at one of the roadside take-outs: french fries, smothered in gravy, hamburger and usually peas. The steaks ( beef ) are very good but are usually cut very thin at the meat counters in grocery stores and are frequently served cooked more than you request in restaurants. Buy bottled bar clams at a fish market for clam chowder. Some restaurants take shortcuts in preparing seafood and potatoes, so ask where they are coming from. If you see butterscotch pie on a menu, try it, but desserts in restaurants are usually very good. The bakeries are amazing and some have a lunch counter. When buying lobster, request frmales are they have more meat and the smaller ones are more tender (but since you’ll be eating “fall” lobsters, they’ll be generally more tender but will have less meat in them). Islanders are reluctant to buy lobster on Mondays as they may have sat in traps all weekend. Enjoy your visit.
Culinary Boot Camp @ the Culinary Institute of Canada are a lot of hands-on fun.
quiero saber en que canal de Direc Tv argentina, puedo verlo, hasta el año pasado lo seguia todas las mañanas, lamento muchisimo no poder verlo, por favor gestionen para que podamos verlo por TV. gracias me encanta su forma y didactica, tanto como Francis Mallmann
i am looking for a different casserole to use up some leftover cooked turkey. can you help?