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Started By
Message
re: Chargrilled oysters with pics
Posted on 1/29/15 at 6:14 am to Tiger In the Swamp
Posted on 1/29/15 at 6:14 am to Tiger In the Swamp
Keep posting and wear a flack jacket. 
0
Posted on 1/29/15 at 6:22 am to Tiger In the Swamp
So you're saying Jolie Pearl uses mexicheese on their oysters? Interesting. I feel like that would have been mentioned before by the other posters that have visited.
Posted on 1/29/15 at 6:37 am to Matisyeezy
They offer several combinations...bleu cheese is one I recall, a Brie preparation is another.
This post was edited on 1/29/15 at 6:38 am
Posted on 1/29/15 at 6:46 am to Tiger In the Swamp
Looks decent enough. Never mind the pretentious assholes in here.
This post was edited on 1/29/15 at 6:57 am
Posted on 1/29/15 at 6:48 am to Tiger In the Swamp
I'm gonna do a bunch this weekend. I'll use parm instead of cheddar, but I'd eat it.
Posted on 1/29/15 at 6:51 am to LSUballs
Got a sack ordered for the game Sunday. What I don't eat raw will get the Special Otis' Method treatment.
Posted on 1/29/15 at 7:56 am to OTIS2
I got to run to Fla this afternoon and gonna pick up 2 sacks at Joe Patties. 1 for raw 1 for the Otis. Gonna be a good SB regardless of the game.
Posted on 1/29/15 at 7:57 am to LSUballs
Posted on 1/29/15 at 8:25 am to OTIS2
Where do I find this Otis treatment?
Posted on 1/29/15 at 8:59 am to Tiger In the Swamp
Page 60 of the Recipe Book, above.
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. Merry Christmas!
Grilled Oysters
4 sticks real, unsalted butter
2T of your favorite Cajun seasoning (I use Tony Chachere’s)
1.5 to 2T black pepper
½ tsp red pepper
4 to 6 cloves of garlic, crushed
2T minced flat leaf parsley
½ to ¾ cup of lemon juice
Procedure
1 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.
2 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
3 This should do 4 dozen or so oysters. Serve with good bread for dipping the excess
Recipe Tips
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.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
Source: OTIS2
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. Merry Christmas!
Grilled Oysters
4 sticks real, unsalted butter
2T of your favorite Cajun seasoning (I use Tony Chachere’s)
1.5 to 2T black pepper
½ tsp red pepper
4 to 6 cloves of garlic, crushed
2T minced flat leaf parsley
½ to ¾ cup of lemon juice
Procedure
1 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.
2 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
3 This should do 4 dozen or so oysters. Serve with good bread for dipping the excess
Recipe Tips
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.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
Source: OTIS2
This post was edited on 1/29/15 at 9:05 am
Posted on 1/29/15 at 9:33 am to OTIS2
i dont care where you're from or who your mamma is, the best chargrilled oysters are at Cristiano's in Houma.
Posted on 1/29/15 at 9:50 am to TH03
quote:
did he just open a pack of that "Mexican blend" shredded cheese and dump a handful on each one?
Leave it up to the Board to tell people what they should and shouldn't like or eat.
If he liked them, then
Posted on 1/29/15 at 9:57 am to Lester Earl
i'd try one, but i agree.
Posted on 1/29/15 at 10:02 am to Houma Sapien
What that red stuff, bacon?
Posted on 1/29/15 at 10:26 am to BayouBlitz
quote:
Leave it up to the Board to tell people what they should and shouldn't like or eat. If he liked them, then
Thanks Blitz.
And Otis the recipe sounds great. Will have to try that soon.
Posted on 1/29/15 at 10:27 am to LSUballs
quote:
What that red stuff, bacon?
fire roasted red peppers, diced small
Posted on 1/29/15 at 10:44 am to BayouBlitz
quote:
Leave it up to the Board to tell people what they should and shouldn't like or eat.
If he liked them, then
Well said
Posted on 1/29/15 at 10:45 am to Houma Sapien
I'd eat those if given half a chance.
Posted on 1/29/15 at 10:48 am to Houma Sapien
dayum
Posted on 1/29/15 at 10:49 am to OTIS2
Just about everyone other than Zach's wife would like those.
That mexican mix has almost no flavor which can be said for most or all of the Kraft products. It isn't like the cheddar would over power the oysters. Heck, Kraft's hard cheddar cheese has a very mild flavor.
The cheese would add a very mild flavor with a nice melted cheese texture.
IWEI. In all fairness to the snobs, I like pretty much any oyster dish as long as it isn't the famous pickle pie with oysters or Cad's Aged Ribeye topped with oysters.
That mexican mix has almost no flavor which can be said for most or all of the Kraft products. It isn't like the cheddar would over power the oysters. Heck, Kraft's hard cheddar cheese has a very mild flavor.
The cheese would add a very mild flavor with a nice melted cheese texture.
IWEI. In all fairness to the snobs, I like pretty much any oyster dish as long as it isn't the famous pickle pie with oysters or Cad's Aged Ribeye topped with oysters.
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