I don't know how many of you iPad users out there have downloaded TheDaily app and are reading it daily. So far for me it is, meh... Great potential but not all that great yet. However, the Saturday edition has a profile of Blaine Wetzel Chef at The Willows Inn on Lummi Island, Washington, which is one of their original pieces. Interesting article. They should do the same on any of several local chefs. If they call I will tip them off. Anyway, along with the article is a recipe for Pickled Oysters.
Blaine Wetzel's Pickled Oysters
4 Plump Oysters from Hamersley Inlet (way far away in WA so you'll need to substitute some form Louisville) He uses Kumamoto oysters,
1 bunch of sorrel
1 head green cabbage
4 oz. small tapioca
Start the cabbage four weeks out by slicing it thinly and mixng it with 2 PERCENT SALT BY WEIGHT. Put the salted cabbage in a container and press it down with a very heavy weight. After four weeks, strain off the liquid and discard the CABBAGE. Six hours before serving shuck the oysters; quickly poach at 180 degrees Fahrenheit for two seconds, then refresh with ice water. Cover the poached oysters in the cabbage liquid until needed. Cook the tapioca in boiling water for 13 minutes. Tear the leaves and chop the stems of the sorrel. Mix some of the tapioca with the cabbage liquid until it has the consistency of a loose pudding. Drain the oysters and cover with the torn sorrel and chopped stems. Place a small spoonful of tapioca in the bottom of the oyster shell with the pickled oyster on top. Leave to temper for a minute before serving.
I read this and was ready to check ticket prices to fly out there. Is anyone doing this or something close here in town?
The Daily: bit.ly/fcLQD6 Figured out the link for every one.