Since Ethel puts that s#%t on everything, we thought we’d share a Frank’s Red Hot recipe featuring our friends the oyster and vodka.

If you have some SKYY Citrus Vodka, some cocktail sauce, Frank’s Red Hot Sauce and an oyster, you can make this spicy oyster shooter.

Click here for the recipe.

What do you like to put that s#%t on?

Oyster Stew

• 4 tbsp butter
• 1 small yellow onion (minced)
• 2 garlic cloves crushed (optional)
• salt & pepper to taste
• 2 cups light cream
• 2 cups oysters (fresh or frozen)
• curry powder to taste

Melt butter in top of double boiler and cook onions and garlic until transparent. Add milk, cream, salt & pepper and heat over boiling water until steaming. Add oysters and continue cooking until oysters float. Add curry powder to taste. Serve with fresh crusty rolls.

Lobster Newburg

• 4 tbsp butter
• 4 tbsp flour
• 1 tsp salt
• few grains cayenne pepper
• 2 cups milk
• 2 cups lobster meat
• 2 egg yolks
• 1 tbsp sherry or lobster juice

Melt butter, add flour, salt, cayenne and mix well. Add milk gradually, bring to boil and stir constantly. Add lobster just before serving, add beaten egg yolks and flavouring. Serve over toast or in party shells. Garnish with fresh parsley &  thin strips of pimento.

Clam Fritters

• 1/2 an onion
• 2 tbsp butter
• 1/4 cup flour
• salt & pepper
• 1 cup milk
• 2 cups of clams (canned or fresh, diced)
• 2 beaten egg whites
• 1 – 1/2 cups crushed cracker crumbs

Cook onions in butter until translucent. Blend in flour and season with salt and pepper (to taste). Slowly add one cup of milk and bring the mixture to a boil, stirring until it’s a smooth, thick white sauce. Add clams and remove from heat. When it’s cool enough to handle with your hands, take one tablespoon of the mixture at a time and drop it in a dish of beaten egg whites and then in a dish of crushed cracker crumbs.

They should form little patties (this is such a messy job!) that you will then fry in a mixture of butter and whatever other oil you like to fry in. They’re done when they’re nice and golden brown. Best served with mashed potatoes corn on the cob.

Here’s how it’s going to work this year for all of you interested in coming to the Prince Edward Island International Shellfish Festival (PLEASE NOTE all tickets will also be subject to tax):

Ticket Option #1: Shellfish Feast & Frolic

Thursday, September 15, 5:00pm–11:00pm (Reception: 5:00pm–6:00pm; Dinner: 6:00pm-9:00pm; Kitchen Party: 9:00pm–11:00pm)

Cost: General Seating = $129.00 plus taxes

For $129, you’ll spend an evening feasting on a 4-course meal hosted by Celebrity Chef Curtis Stone and prepared by the Culinary Institute of Canada. Stone will create and demo a signature dish for the event. The evening ends the best way we know how—A Kitchen Party featuring song, fiddles, and dancing.

We did sneak a peek at the menu and it looks amazing. Can’t say it’s set in stone (pun intended), but we did see something about lobster lollipops!

Ticket Option #2: Culinary Demos with Celebrity Chef Curtis Stone

These tickets are good for two shows on Friday, September 16, at 9:00am–10:30am & 12:00pm–2:30pm

Cost: General Admission = $35.00 (Advance) & $45.00 (At the Door);  VIP= $55.00 (Advance Sales Only) . . . NOTE: Only 100 of these will be sold for each show!

What does your $ get you?

The Catch of the Day! Check out Curtis Stone’s live cooking demonstration featuring PEI shellfish and agricultural products. After the demo, watch a candid interview with Celebrity Chef Stone, and enjoy a chance to get up close and personal with Curtis Stone.

VIP Tickets (Available for Advance Sales Only) includes all of the above, only you will be seated in front of the stage and have priority in line to the meet & greet with Chef Stone.

This ticket option includes admission into the tent all day and evening long!

Ticket Option #3: General Admission Tickets

General Admission applies:

• Friday, September 16, 2:00pm–11:00pm
• Saturday, September 17, 10:00am–11:00pm
• Sunday, September 18, 11:00pm–6:00pm

Cost: $12.00 (Advance); / $15.00 (At the Door)

What does your $12 get you?

• Shellfish Galore and So Much More. . . Where Food Meets Fun!
• Culinary Demos with the likes of Canadian Living Test Kitchen & the Mussel Industry Council
• Chance to watch PEI’s and the World’s BEST Oyster Shuckers battle it out
• PEI Potato and International Chowder Championship sampling
• The Shiny Sea PEI Oyster Shucking Competition and Raspberry Point International Oyster Shucking Competition—competitions to name PEI’s and the World’s BEST Oyster Shuckers
• International and PEI Potato Chowder Championships
• Tie One On Mussel Competition sponsored by Go Deep and Masternet
• Giant Kitchen Party featuring Rawlins Cross and performances by other Atlantic Canada’s best entertainers

Hope to see you there! Order your tickets now to avoid disappointment.

Check out this video from our friends at Raspberry Point and see how it’s done:

Show us a shellfish lover who doesn’t love a warm, cheesy seafood bubbly bake and we’ll show you a…well…something just as out-of-the-ordinary (we’re actually so surprised that a shellfish lover wouldn’t love this recipe that it caught us off-guard!).

But you don’t have to sit at a restaurant to enjoy this comforting dish.  You can bake it up right at home with our delicious Scallop and Lobster Bake recipe.

Note: Any type of seafood could be substituted for the scallops if you like, but it’s our favourite choice for this dish.

Scallop and Lobster Bake

Ingredients:

• 1 lb scallops
• 1 large can of lobster or a pound or so fresh
• 1/2 cup chopped onion
• 1 1/2 cup chopped celery
• 1 cup sliced mushrooms

Sauce:

• 1/4 cup butter
• 1/4 cup flour
• 1 tsp salt
• 2 cups milk
• grated cheese

Method:

Separate the scallops, rinse and pat dry with paper towels. Sprinkle with salt. Melt the butter and fry vegetables in it for 10 minutes. Prepare your cheesy white sauce. If you don’t know how to make a cheese sauce, ask your mother or head on over to Google/YouTube/etc. (we like this video courtesy of Gordon Ramsay).

Grease a 1 1/2-quart casserole dish. Mix together scallops, lobster, vegetables, and sauce before placing in the casserole dish. Top with one cup of soft buttered bread crumbs. Bake at 350 for 35 minutes.

Enjoy!

Come out and see a cooking demo on Saturday and Sunday with one of the brains behind the delicious recipes you see in Canadian Living.

Unfamiliar with the Canadian Living Test Kitchen?

Here’s a description from their website:

Our Test Kitchen staff write, test, taste, and perfect the recipes you find in the pages of Canadian LivingMagazine, which are later published on CanadianLiving.com.

The Test Kitchen team, under the direction of Food Director Annabelle Waugh, is comprised of industry professionals and food experts from many backgrounds—they are chefs, home economists, recipe developers, and food writers. Together they represent decades of kitchen expertise.

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is. The team works together to produce approximately 1000 Tested Till Perfect recipes each year, and they really mean “tested till perfect.” They won’t stop until they’re confident you’ll get the same results in your kitchen as they do in theirs.”

So there you have it. One more reason to order tickets and visit us at the festival!

We have a bigger entertainment budget this year and with a celebrity of Stone’s calibre, we expect ticket sales to go through the roof!

If you’re a foodie and a fan of Curtis’, you’re going to love the all NEW Shellfish Feast & Frolic featuring the Culinary Institute of Canada. Only a limited number of tickets will be sold and if you manage to get one, you’ll enjoy a epicurean meal and the opportunity to meet Curtis.

A household name in Australia, Chef Curtis Stone is a globally successful author, presenter, and face of some of America’s most popular reality/cooking shows, Take Home Chef and Top Chef Masters.  After appearing as a contestant on Donald Trump’s Celebrity Apprentice, Stone quickly widened his audience, becoming an overnight phenomenon in North America and beyond.

Stone has been a featured chef on the popular reality show, The Biggest Loser, and has made appearances on Oprah and The Ellen DeGeneres Show. Recently, People Magazine voted him as one of the sexiest men alive.

This year’s three different ticket offerings include:

• Thursday, September 15 – 6:00-10:00pm: Shellfish Feast and Frolic with Curtis Stone: $139.00 plus taxes (advance sales only.)
• Friday, September 16 – 9:00-11:00am & 12:00-2:00pm: Curtis Stone Culinary Demo: VIP $55.00 (http://www.peishellfish.com/buy-tickets/ sales only) & General Admission $35.00 (in advance) and $45.00 (at the door.
• Daily Admission to the Festival, September 16-18 (Fri. 2:00-11:00pm; Sat. & Sun. 10:00am-11:00pm) $12.00 (in advance) and $15.00 (at the door.

Click here to get your tickets!

Be sure to keep your eye here on the blog for details about musical acts you can expect at this year’s PEI Shellfish Festival, as well as some of the hotel packages we’ll be offering.

In the meantime, please like us on Facebook and follow us on Twitter for the latest in Festival updates!

We firmly believe this year’s event will be the best that’s gone down to date.

On the Historic Charlottetown Waterfront from September 15-18, we’re going to have all of the same events you know and love including…

• Mott’s Clamato Caesar Championship
• Oyster Shucking Championship (World and PEI classes)
• Chowder Championship
• Cooking demos
• Live entertainment
• All the fresh PEI shellfish you can eat including oysters, mussels, clams, and quahogs!

But we’re also going to have…

• A bigger tent
• More food in the pavilion
• LOBSTER!
• Celebrity Chef Hosted Shellfish Feast & Frolic (4 course meal prepared by a world-famous celebrity & the Culinary Institute of Canada)
• More culinary events

Tickets will be going on sale soon but until they do, we hope you’ll like us on Facebook and follow us on Twitter to stay up-to-date with everything we have going on while we get preparations underway.

What are you looking forward to most for this year’s PEI Shellfish Festival? Leave a comment and let’s chat. This is no time to clam up!