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It's Damn Near Prime Oyster Time, So Here We Go!
Posted on 9/27/11 at 8:18 pm
Posted on 9/27/11 at 8:18 pm
From the Recipe Thread:
Here's a rendition I wrote down for a good friend in Kansas City to use over the holidays. It's an estimation of what I've been doing of late and is modeled after some of my favorite restaurant variations. Grab a sack of good oysters and have some fun.
Char Grilled Oysters
Ingredients:
4 sticks real, unsalted butter
2 T of your favorite Cajun seasoning(I use Tony Chachere’s)
1.5 to 2T black pepper
½ t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice
Cheese-use Parm O and Romano at a 50/50 mix. I use the best I can find. I grate it in the food processor.
Method
Mix the butter mixture,adjust seasoning to taste, and refrigerate. For an hour or more. Add @1/2 to 1 T to each oyster. Add the same amount of cheese. Grill over very hot coals until the oyster begins to curl and sizzle a bit on the edges…may take a few minutes. You’ll want the flames, if possible, to flare up a bit. To get this, you may wish to have more butter, melted, to spoon over the cooking oysters.
Use tongs and be careful. The rule of thumb, which I’m sure you know is you can always cook them more…but you can’t “uncook” them .
This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
Here's a rendition I wrote down for a good friend in Kansas City to use over the holidays. It's an estimation of what I've been doing of late and is modeled after some of my favorite restaurant variations. Grab a sack of good oysters and have some fun.
Char Grilled Oysters
Ingredients:
4 sticks real, unsalted butter
2 T of your favorite Cajun seasoning(I use Tony Chachere’s)
1.5 to 2T black pepper
½ t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice
Cheese-use Parm O and Romano at a 50/50 mix. I use the best I can find. I grate it in the food processor.
Method
Mix the butter mixture,adjust seasoning to taste, and refrigerate. For an hour or more. Add @1/2 to 1 T to each oyster. Add the same amount of cheese. Grill over very hot coals until the oyster begins to curl and sizzle a bit on the edges…may take a few minutes. You’ll want the flames, if possible, to flare up a bit. To get this, you may wish to have more butter, melted, to spoon over the cooking oysters.
Use tongs and be careful. The rule of thumb, which I’m sure you know is you can always cook them more…but you can’t “uncook” them .
This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
This post was edited on 9/27/11 at 8:23 pm
Posted on 9/27/11 at 8:31 pm to OTIS2
You tried any from Byron lately? May get a sack to take the the camp.
Posted on 9/28/11 at 8:15 am to OTIS2
One of my favorite holiday traditions, opening a sack of oysters before Thanksgiving for the oyster dressing. Then eating more than you save.
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