
2010 Population: 5,890 |
Orleans Waterfront Inn is located in Orleans, MA; one of Cape Cod’s most beautiful towns. It's an ideal destination for your Cape Cod Vacation with tranquel water views and the ability to kayak, fish, bike, shop & dine all at one location.
This Cape Cod Hotel & Restaurant is filled with rich history and splendor dating back to 1875. You will feel the Orleans Inn’s charm as you enter its beautifully restored lobby, elegant guest rooms, waterfront dining room, cozy tavern and outdoor deck overlooking the Orleans Town Cove.
Enjoy Breakfast, Lunch & Dinner in our Award Winning Restaurant featuring delicious Cape Cod Cuisine!
3 Old County Road, Orleans, MA
phone: 800-863-3039
508-255-2222
| FOR THE LOVE OF OYSTERS Wednesday August 05, 2026 |
| It's National Oyster Day!
In New Orleans, I had oysters every which way: Bienville, Rockefeller, char-grilled, baked, and, of course, raw. But here in New England, we're pretty proud of our oysters, and in Rhode Island alone, we've got a wide variety to choose from.
Fresh oysters deserve an amazing cocktail sauce, and my recipe kicks butt: lots of horseradish, lots of flavor, and a secret ingredient: vodka. Not only does it give it a kick, it keeps it from freezing solid, so I can keep the cocktail sauce in the freezer until I need it. Then, I just scoop it out like sorbet.
2 cups ketchup
4 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Frank's Red Hot, or other hot pepper sauce
5 grinds of fresh black pepper
1/4 teaspoon salt
1 teaspoon good quality vodka, like Tito's
Combine all the ingredients. Store in a tight plastic container in the freezer.
Freshly shucked oysters with pickled red onion ice.
When I'm in Portland, Maine, I visit one of the best oyster bars in the country: Eventide. Besides some wickedly creative dishes, they consistently have a fantastic variety of fresh oysters to choose from. And they offer a variety of ?accoutrements? to go with them: anything from a red wine mignonette to kimchee ice. My favorite is the pickled red onion ice. All you need is a shot glass with a freshly shucked oyster inside, a half-shot of chilled vodka on top, and some pickled red onion ice, and you've got the best oyster shooter on planet Earth. I even suggested the shooter to the manager at Eventide. It has yet to make it to the menu. (But I remain hopeful!)
An oyster shooter with pickled red onion ice. Bottoms up!
I've managed to come up with a pretty good version of the pickled red onion ice at home, and I serve it alongside my cocktail sauce.
2 large red onions
1 tablespoon sugar
3 tablespoons apple cider vinegar
Peel and quarter the onions. Drop them in a medium-sized pot and cover with about a quart of water. Bring it to a boil and cook it down until it has reduced to a cup of concentrated onion water after straining.
Bring the strained onion water back to the stove, and on medium heat, add the sugar and vinegar, stirring. When the sugar dissolves, remove it from the heat and let it cool to room temperature before pouring it into a container and placing it in the freezer.
When it's time to eat oysters, remove the block of red onion ice from its container, and, using a fine cheese grater, shave the ice over the top of the freshly shucked oysters and devour immediately! (It melts quickly.)
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