Newspapers / The Brunswick Beacon (Shallotte, … / Oct. 8, 1987, edition 1 / Page 57
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-- i t’.'l Supplement to The Brunsuick Beacon, October 8, 1987—Page 19 Roisterous Good Times Long Linked With Popular Oyster lir fed BY JOYCE TAYLOR Seafood Education Specialist [tJNC Sea Grant College Program [Jonathan Swift wrote, “He was a lid man that first eat an oyster.” Probably so, but he really began a thing! uysiers have been eaten ce before recorded history, man feasts were not complete thout the shellfish delicacy, rvested in England, other parts of iirope, or the Mediterranean. Written records indicate the itablishment of artificial oyster Is 100 years before the birth of ist. Oriental accounts of oysters food are much older. Oyster shell ;fs indicate that they have been in tence for 50 million years. Oysters were a staple part of the [ipt of Indians and early settlers, and the mid-19th century, Americans re engaged in an unending love af- with the oyster. “Oyster cx- isses" and “oyster caravans” car- the shellfi.sh to inland regions; lost every town of any size had an lyster parlor." And the fame of luthern oyster roasts continues to is day. ‘he subject of literature and art for jnturies, oysters have also been the ibject of a couple of interesting ths. One says that they can be iten only in months containing “r” their names. Not true. In days |ien refrigeration was poor, oysters loiled quickly in the summer mon- which have no “r.” Also, they “fatter,” thus tastier, in fall, inter and early spring, before they awn in summer. ;Another story says that oysters ike one amorous. This arises from fact that oysters contain loiesteroi (though the content is not igh), a basic building block for male d female hormones. There is no [vidence, however, that added lolesterol (in any food) affects sex- behavior! A freque.ntly-asked question on the ibject concerns red or pink, green mottled oysters. These colors are rmless, usually associated with le oyster’s diet. The red color disap- ars when the oyster liquid is warm- : Do beware, though, of any pink col- accompanied by a sour odor; this I caused by a spoilage yeast, and the Bysters should not be eaten. ^ Oysters contain high quality pro- Jin, minerals and vitamins, and are in calories and fat. Easily igested, they are often reconunend- for special diets. And most impor- ntly, they taste good! As noted in the Oct. 12, 1889, issue if the Detroit Free Press, “To the lyster, then, a hoister, with him a oyal royster.” Royster A Hit A more sedate royster (roister) by the N.C. State University seafood lab nought smiles to the faces of the stc testers who sampled a variety if oyster dishes. Below are recipes for some of the iop-ranked dishes on the menu, -upius of this article and the entire roup of recipes arc contained in ulletin SI/-1-85, available at no “harge from the NCSU Seafood I,iib, .0. Box 11117, Morehead City, NC !8557. Oyster Chow Mein 1 pint standard oysters, with liquor 2 large stalks celery, chopped 1 medium onion, chopped 1 medium green pepper, chopped ' j C. butter 2 T. butter One 4-oz. can mushrooms 2 T. flour One 1-lb. can bean sprouts, drained 2 T. teriyaki sauce Salt and pepper to taste One 5' -.!-oz. can chow mein noodles. Saute chopped vegetables in one- fourth cup butter until tender. Remove from heat. Cook oysters in two tablespoons butter until edges begin to curl. Remove from heat. With slotted spoon put oysters into skillet with vegetable mixture. Drain mushrooms, reserving li quid. Add enuugh iiiiishroum liquid to oyster liquid to make three-fourths cup. Stir flour into liquid and cook over medium heat, .stirring constant ly, until mixture comes to boil and thickens. Gently stir into oyster mix ture along with mushrooms, sprouts and seasonings. Cook slowly until heated through. Serve over chow mein noodles. Serv’es four. Oysters and Mushrooms au gratin 1 pint standard oysters, with liquor 2 T. butter 2 T. flour *2 C. oyster liquor *2 C. heavy cream *2 tsp. salt % t.sp. paprika •, tsp. .seafood sea.soning One 4-oz. can sliced mushrooms, drained 1 tsp. fre.sh lemon juice 1 tsp. Worcestershire .sauce Bread crumbs Paprika Drain and dry oysters, reser\’ing li- quor. .Melt butter in medium .saucepan. Add flour and stir until blended. .Slowly stir in oyster liquor and cream. Add salt, paprika and .seafood .sea.soning. Cook, stirring un til mixture comes to a boil and thickens. Reduce heat, add mushroms. lemon juice. Worcester shire sauce and oysters. Heat, stirr ing until edges of oysters begin to curl, but do not boil. Put into four to six individual shells or ramekins. Sprinkle with bread crumbs and paprika. Place under broiler until lightly browned, two to three minutes. .Ser\’es four to six. .,."jaacos-«v' Three Bedroom Unit with 1985 Total Square Feet p K It begins with the Ocean Isle Beach mystique. This seven-mile-long protected island is rich in the tradi tion of undisturbed fam ily vacations. For years, . families have enjoyed the wide, uncrowded beaches, bays, marshes and the scenic beauty of the Intracoastal Water way. And when they’re not fishing or boating, there’s spectacular golf and other pastimes within minutes of all the peace and relaxation. Ocean Point, the only concrete and steel highrise on the island, has attracted beach lovers who appreciate these very lairge luxurious 2 and 3 bed- , , . room homes {perfect ly designed for island living. Spacious. Com fortable. And with stunning oceanfront and marsh views. But there are some things that you’ll have to ' .' "V do without on Ocean Isle / Beach. Things like lines of traffic, overbuilding and a ^ sense of being lost in the crowd. Maybe that’s why the homeowners at Ocean Point find the island life at Ocean Isle Beach so irresistible. „ From $145,000 to $395,000 Model/Sales Office, Eleven Causeway, Ocean Isle Beach, N.C. W.E. Bright, Broker-In-Charge/Sales and Marketing by Leonard, Call. Taylor and Associates, Inc. How Does This Oi lipt Family Beach Attract Some of the Most Affluent and Discriminating Buyers on the East Coast 9 OCEAN ISLE PEATH REAW I Out Side N.C.) 1-800421-7747 (In N.C.) 1-800-682 1556 1-919-579-7300
The Brunswick Beacon (Shallotte, N.C.)
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Oct. 8, 1987, edition 1
57
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