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The Seasonal Oyster Thread...Post Anything About Oysters Here
Posted on 10/15/13 at 9:07 pm
Posted on 10/15/13 at 9:07 pm
Anyone had some in the last few days? Plump? Flavor?
21
Posted on 10/15/13 at 9:10 pm to OTIS2
I'll chargrill a few sacks next week and fry a gallon. This chargrilled recipe is from the Recipe Thread:
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.
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.
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.
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.
Posted on 10/15/13 at 9:17 pm to OTIS2
They've been nice lately. Plump with just the right amount of fattiness with out being "milky". The saltiness is great right now as well. Really getting into quality season with a good balance of size and flavor.
Posted on 10/15/13 at 9:19 pm to lilwineman
Great to hear. Hope we hit some good ones next week. I fried a quart a few weeks ago and while good, they were pretty skinny.
Posted on 10/15/13 at 9:26 pm to OTIS2
Where do y'all get your oysters?
Posted on 10/15/13 at 9:28 pm to lighter345
Went to Acme in BR for the first time ever Sunday. Nice oysters. Not sure why I've never stopped in. Bypassed Galitiores because it blows.
Posted on 10/15/13 at 9:31 pm to lighter345
Captain Avery's in Mecca.
Posted on 10/15/13 at 9:32 pm to Martini
Should hafe been more specific, like your own sack?
Want to try and grill some surf and Turf Friday afternoon.
Want to try and grill some surf and Turf Friday afternoon.
Posted on 10/15/13 at 9:32 pm to Martini
Never had a bad meal at Acme in BR.
Posted on 10/15/13 at 9:36 pm to OTIS2
The media is going apeshit about the flesh eating bacteria from gulf coast oysters over here. Yeah, I know.
Posted on 10/15/13 at 9:42 pm to OTIS2
I ate some Canadian oysters this weekend that were badass. Brittle shells led to annoying shucking, delicious oysters nonetheless.
This post was edited on 10/15/13 at 9:42 pm
Posted on 10/15/13 at 9:43 pm to AlmaDawg
There is a scare about all gulf oysters over here. Appilachicola FL to Texas. The news media is pumping it. What is the real deal? Flesh eating bacteria is popular reporting.
Posted on 10/15/13 at 9:43 pm to Caplewood
Had a few dozen from Nova Scotia back in the Spring and they were a nice change of pace.
Posted on 10/15/13 at 9:46 pm to OTIS2
That's where these were from. Good salt, tender, sweet. Some of the best I've had this year for sure.
Posted on 10/15/13 at 9:48 pm to AlmaDawg
Flesh eating oysters are just diet oysters.
Posted on 10/15/13 at 9:49 pm to OTIS2
I don't like everything at Acme, but the chargrilled oysters are pretty good and the fried are always very good. Not crazy about the fried shrimp or the gumbo, but lots of folks are.
Martini, had lunch at Galatoire's in Sept when I was in and out of town in a day and the oysters rock and fried soft shell crab were excellent. I'm looking forward to going back. Might just get two orders of the oysters rock and eat them on the patio if I can get there during nice weather.
Martini, had lunch at Galatoire's in Sept when I was in and out of town in a day and the oysters rock and fried soft shell crab were excellent. I'm looking forward to going back. Might just get two orders of the oysters rock and eat them on the patio if I can get there during nice weather.
Posted on 10/15/13 at 9:54 pm to OTIS2
I've eaten them raw a couple of times in the last couple weeks at Don's Seafood Hut. They aren't the best I've ever had but they are in pretty good shape.
Posted on 10/15/13 at 10:03 pm to Gris Gris
The patio or the bar at Galitiores and oysters or a salad or appetizer and I can participate. Sitting in the dining room and ordering an entree won't happen again for me.
My lovely little one ordered chicken and waffles the other day. She got an eggo and chicken fried steak. When I said its not chicken, the waiter said sure it is, it's chicken fried.
I ordered another martini.
That took 17 minutes.
Nope.
My lovely little one ordered chicken and waffles the other day. She got an eggo and chicken fried steak. When I said its not chicken, the waiter said sure it is, it's chicken fried.
I ordered another martini.
That took 17 minutes.
Nope.
Posted on 10/15/13 at 10:06 pm to Martini
I found the main dining room to be too loud, but the food was great. Everyone loved it.
Chicken fried steak isn't chicken. Did you think you were getting chicken? I know the waitress didn't know what in the hell it was if she said it was chicken, but chicken fried steak ain't chicken.
I love the bar area and the patio.
Chicken fried steak isn't chicken. Did you think you were getting chicken? I know the waitress didn't know what in the hell it was if she said it was chicken, but chicken fried steak ain't chicken.
I love the bar area and the patio.
Posted on 10/15/13 at 10:11 pm to Gris Gris
It was supposed to be fried chicken and a waffle. It wasn't. It was bad. And my fish wasn't good either and yep it's way too loud. I'll stick to the bar and the Godchaux's salad.
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