CARPETBAGGERS

Canada’s 100 Best - - Column -

AN­THONY WALSH: We’ve done these for years at Ca­noe. Orig­i­nally we used cari­bou, but we’ll do it with veni­son, beef and veal. It’s a riff on a clas­sic Bri­tish prepa­ra­tion, usu­ally a ten­der cut of beef with an oys­ter slipped in­side, fin­ished on the grill. The oys­ter and fish sauce are a nat­u­ral brine, and the sear gets the oys­ter nice and juicy and ac­ti­vates the umami ef­fect. This is a great, tra­di­tional dish with all the flavours I like— fresh horse­rad­ish, Di­jon mus­tard, mus­tard greens. And it’s oys­ter sea­son, so this makes me think of fall and a Thanks­giv­ing vibe. The dish is a good in­tro­duc­tion for peo­ple who nor­mally wouldn’t think to mix beef with oys­ter. But you gotta be ad­ven­tur­ous.

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