{"id":926,"date":"2010-11-18T00:00:00","date_gmt":"2010-11-18T00:00:00","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/wineblog\/uncategorized\/put-those-oysters-on-ice\/"},"modified":"2013-04-30T15:15:38","modified_gmt":"2013-04-30T19:15:38","slug":"put-those-oysters-on-ice","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/put-those-oysters-on-ice\/","title":{"rendered":"Put those Oysters on Ice"},"content":{"rendered":"<p align=\"center\"><img decoding=\"async\" alt=\"Put those Oysters on Ice\" src=\"\/images\/blog\/2010\/142.jpg\" border=\"0\" \/><\/p>\n<table style=\"width: 518px; height: 10px;\" border=\"0\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td>The perfect oyster is like a little taste of heaven. These silky, succulent treasures of the water can easily turn a meal into a marked occasion. Oysters aren\u2019t just fun to eat, they are also an excellent source of protein and are high in essential minerals and vitamins and low in calories and cholesterol. And just when you thought that a plate of perfectly shucked oysters couldn\u2019t get any more delicious, compliment them by serving Jackson Triggs M\u00e9thode Classique Brut along side the meal. This medium bodied wine is made with Chardonnay and Pinot Noir grapes grown in the Niagara region, an are known for having the perfect climate and terroir for sparkling wines.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Now don\u2019t forget that the way an oyster is prepared is just as important as the dish in its entirety. Shucking oysters requires the right tools and some patience. You&#8217;ll need a good oyster knife and a heavy glove or oven mitt. Hold the oyster in your gloved hand, rounded side down and pointed end toward you. Insert the knife tip under the hinge, in the small indention between the upper and lower shells. Move the knife away from the hinge and twist until the shell cracks open. Move the knife toward the rounded end to cut the top connector muscle and twist off the top shell. Finally, run the knife gently under the oyster meat to sever the bottom connector muscle.<img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"\/html\/uploads\/image\/JTsparkling.jpg\" width=\"76\" height=\"250\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>JACKSON-TRIGGS PROPRIETORS&#8217; GRAND RESERVE M\u00c9THODE CLASSIQUE BRUT 2005<br \/>\nWas: $24.95\u00a0\u00a0 Now: $19.95<\/p>\n<p>Click here for <a href=\"http:\/\/lcbo.com\/lcbo-ear\/lcbo\/product\/details.do?language=EN&amp;itemNumber=587691\">more information<\/a>.<br \/>\nJoin the Jackson Triggs facebook page for a free tasting. To find out more about Jackson- Triggs wines, visit <a href=\"http:\/\/jacksontriggswinery.com\">jacksontriggswinery.com<\/a>.<\/p>\n<p>Please enjoy responsibly.<\/p>\n<p><strong>Fresh Shucked Oysters with Jackson Triggs Icewine Mignonette<\/strong><\/p>\n<p>This take on a classic oyster accoutrement uses Icewine as the main ingredient in place of red wine vinegar. The acidity and residual sugar plays well with the briny oysters.<\/p>\n<p>Makes \u00bd cup<\/p>\n<p>Ingredients<\/p>\n<p>\u00bd cup Vidal Icewine<br \/>\n\u00bc cup rice wine vinegar<br \/>\n2 Tbsp. finely diced leeks<br \/>\n2 Tbsp. finely diced shallots<br \/>\nSalt &amp; pepper to taste<\/p>\n<p>Preparation<\/p>\n<p>1.)\u00a0\u00a0 \u00a0Combine Icewine &amp; leeks in a saucepan, reduce by half, cool<br \/>\n2.)\u00a0\u00a0 \u00a0Add remaining ingredients, season to taste<br \/>\n3.)\u00a0\u00a0 \u00a0Store in airtight container in the fridge, will keep up to 2 weeks<br \/>\nServe with your favourite oysters and Jackson Triggs M\u00e9thode Classique<\/p>\n<p>Recipe By Great Estates of Niagara Chef, David Penny<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The perfect oyster is like a little taste of heaven. These silky, succulent treasures of the water can easily turn a meal into a marked occasion. Oysters aren\u2019t just fun to eat, they are also an excellent source of protein and are high in essential minerals and vitamins and low in calories and cholesterol. And just when you thought that a plate of perfectly shucked oysters couldn\u2019t get any more delicious, compliment them by serving Jackson Triggs M\u00e9thode Classique Brut along side the meal. This medium bodied wine is made with Chardonnay and Pinot Noir grapes grown in the Niagara [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10,255,129,152],"tags":[],"class_list":["post-926","post","type-post","status-publish","format-standard","hentry","category-food-wine-pairing","category-oyster-recipe","category-wine-shellfish","category-wine-oysters"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/926","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=926"}],"version-history":[{"count":5,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/926\/revisions"}],"predecessor-version":[{"id":14541,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/926\/revisions\/14541"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}