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mw 14 -- Scugog Citizen - Tuesday, N ber 8, 1994 - Some great tips on preparing fresh seafood culinary creations judy bonnell Seafood is where I will begin. I have many people ask me how to cook these wonderful delicacies from the sea. The most common problem everyone encounters is seafood that is overcooked. How to define if your seafood is in fact done to perfection is very simple. Did you like it? Shrimp of 16-20 size (meaning pieces to the pound is relatively large shrimp and only needs a . total cooking time of one minute. The cooking process is irrelevant, be it broiled, sauteed or Bar-B-Q.. Rubber. is usually the texture acquired when a shrimp is overdone. If the shrimp is curled = i into a coin shape you have done it no justice. If the shrimp is in a half moon shape, much like it arrived at your doorstep then you have accomplished your task Don't think of shrimp as being underdone. Remember the Japanese and Sushi. Stay away from the commercialized frozen - shrimp rings (Tom). They already have the life processed out of them. Buy a fresh or frozeri product with the shell on. STUDS (@! THORAT™ SOOTY J '® Scugog Choral Society IMPORTANT NOTICE Due to the Santa Claus Parade, the Saturday, November 26th, 2 PM Matinee Performance of Mame has been To clean your shrimp, pull the legs on the underside off, then peel the shell, section by section down to the sail. To clean your shrimp, take a sharp paring knife and slice down the back of the crustacean. The dark thin strip is what is to be removed. If you don't find anything proceed with rinsing, not all shrimp have the dark strip. You'll find the membrane on the back will simply peel back to reveal what is to be removed To make a cold shrimp platter, place your shrimp in a pot of cold water on a high heat source. Wait until the water starts to boil. At the first sign of rapid boiling remove shrimp immediately and place under cold running water to chill them and stop the cooking process To complement your cold shrimp with traditional seafood sauce, a combination of horseradish, ketchup and a dash of worcestershire is all you need. Proportions can be done to your desired degree of taste and bite in the sauce. Fresh orange juice is a nice touch to add. Mussels!! Steamed in fresh tomato, garlic, olive oil (extra virgin) does make a difference, extra virgin being the first press of the olives) fresh herbs, and white wine Wash your fresh mussels in cold water and debeard them. Most mussels purchased are of the farm raised variety and need not be scrubbed as thoroughly as the wild mussel You will be able to tell by the amount of grit and sand adhered \to them. To debeard your mussel, grab the beard hanging on the mussel and pull it down to the joint of the shell. (not all mussels have beards) With a small sharp knife remove the beard and cut as close to the shell as possible. If you are not steaming immediately place mussels in a container, cover them with ice and put a lid on if possible. Exposure to air can cause them to die. You do not want to serve dead mussel Prior to cooking, go through your mussels. If you find shells that are open, tap them on the counter. If the shell closes back up, the mussel is still vibrant and ready for the pot. If the shell does not close, discard the mussel, for it is no longer. Chop fresh tomato into large chunks, peel and chop garlic and fresh herbs. The herbs you choose can be your preference. My favorites for mussels are basil, tarragon, parsley, cilantro chives. All may by used or a combination of your favorites, If you're not familiar with the flavours don't be intimidated, experiment. Use as much wine as you like and combine all of the ingredients. Olive oil, try to stay under 3-4 tablespoons Place pot on high heat and begin to saute your mussel sauce. You want it to be the consistency of a chunky soup. Cook your sauce for about five minutes after it comes to a rapid boil. If it thickens up too much, add more wine. Drop your mussels in, put a lid on and gently shake, much like you would jiffy pop. Periodically have a peek and when the shells have fully opened, your mussels are done. Serve immediately. If you find mussels that have not opened, discard them. They were not live when the cooking process began Enjoy!! Ingredients mentioned are readily available. For those in the Port Perry area, mussels and shrimp can be purchased at Don's Maritime Seafood at the Flea Market on Hwy 7A. Fresh Herbs are now available, thanks to Susan Bradley at the .G.A. on Queen Street. For those of you closer to Whitby, Devilles Produce on Hwy cancelled and rescheduled for 8:00 PM, WEDNESDAY, NOVEMBER 23rd. Tickets are going fast. Get your tickets at : Irwin Smith Music, 305 Queen Street, Port Perry 985-2635 prépriprépridprd pro prépréprdprdprd Share The Memory With A Gift Portrait 27 Colour Portraits For Only $ 1 2 95 LJ Plus $2.00 Sitting Fee Portrait Package "Includes 1-8x10. i 2-5x7, 8 Wallets and 16 Friendship © Wallets ® $2.00 sitting fee for each subject in the portrait ® Special offer background and poses our selection ® Personality portrait, props, scenic, white, black and Christmas backgrounds are not available in the special offer ® Adults and family groups welcome ® One special offer per family ® Portraits taken before December 8th will be available for Christmas If JIMS PLACE - Port Perry Plaza 985-7311 Fri., Nov. 11th from 10:30 AM to 7:30 PM Sat., Nov. 12th from 9:30 AM to 3:00 PM at your local SEARS agency. Call today for a convenient appointment. Préprdprd pr prd pro prdprdprdprdprdprdprprdp tpt rdprdprdprdprdprsd Pl Pid pd pp dp dpi dp dp dpi dps 12, south of Taunton has the seafood and the fresh herbs. (Judy Bonnell is the owner and chef at Stables Restaurant on the Shirley Rd.) J he Ant Forum presents the Cnd Annual ' FINE ART SHOW Umited editions by A.J. Casson, T. Romance, ). J. Vandenbrink, R. Bateman and much more. 7 Plus a collection of renaissance and classical art prints by Monet, Van Gogh, Michelangelo, Renoir and others. GARY : Group of Seven prints and a wide selection of Isn'tit S . beautiful art, all professionally framed. Nifty, = : 30% - Incredibly Low Prices - 50% Off Sunday, November 13th, 1994, 10 AM to 5 PM At Cullen Gardens and Miniature Village - Free Admission Taunton Road, Whitby - Refreshments served. For more information call (416) 297-5526 to be Fifty! Nov. 9th, 1994 Love - Mary, Dan & lan Perfect for Christmas Giving. FALL JACKETS Reg. 34.93 "4 V4 - 3 3 SALE... JUST IN ... 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