- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
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 9/27/11 at 8:33 pm to bossflossjr
I'll do 2 or 3 sacks next Wednesday at the football field for homecoming paint night. Hope to eat a bunch raw,too.
Posted on 9/27/11 at 8:36 pm to LSUballs
quote:Nope. These will be my first. I just like the Fall and Winter quality so much better. Should be improving each month now until late winter when they are the best.
You tried any from Byron lately? May get a sack to take the the camp.
Posted on 9/27/11 at 8:50 pm to OTIS2
Had some good ones the other night at Ruffinos. In the wood fired pizza oven.
They were loading the sacks in Hopedale Saturday. I'll be in Houma Thursday and will get a gallon from Wilsons Oysters.
I have about a hundred scallop shells that I use for charbroiled. Then put them through the dishwasher. Saves me shucking which I still do on occasion but this is convienant
They were loading the sacks in Hopedale Saturday. I'll be in Houma Thursday and will get a gallon from Wilsons Oysters.
I have about a hundred scallop shells that I use for charbroiled. Then put them through the dishwasher. Saves me shucking which I still do on occasion but this is convienant
Posted on 9/27/11 at 9:00 pm to Martini
The scallop shells are a good idea.
Posted on 9/27/11 at 9:11 pm to OTIS2
Yeah. Reusable which means I can buy a pint on a Tuesday and make some with no more trouble than cooking pasta. Google and find them cheap. Goodwood Hardware has them too. Plus tossing them in the dishwasher makes it a no brainer.
But if I have time or someone else wants to shuck I'll buy the sack.
But if I have time or someone else wants to shuck I'll buy the sack.
Posted on 9/27/11 at 9:15 pm to OTIS2
May hold of on a sack for a couple weeks. Would be hell killin and skinning a fat nanny plus shucking oystas for a 11:20 am kickoff. Let me know how they turn out..
Posted on 9/27/11 at 9:18 pm to LSUballs
quote:
Let me know how they turn out..
Stay turned. And shoot straight.
Posted on 9/27/11 at 9:43 pm to Martini
Where did you get your scallop shells? I use oyster shells but scallop shells would probably be easier to use.
Posted on 9/27/11 at 10:06 pm to fishbig
Online but a lot of hardware stores and Goodwood has them.
Posted on 9/27/11 at 11:30 pm to Martini
quote:
Yeah. Reusable which means I can buy a pint on a Tuesday and make some with no more trouble than cooking pasta. Google and find them cheap. Goodwood Hardware has them too. Plus tossing them in the dishwasher makes it a no brainer. But if I have time or someone else wants to shuck I'll buy the sack.
Oyster novice here. Being in north Louisiana this method would be a lot easier for me. When buying by the pint are there any brands I should look for over others?
Posted on 9/28/11 at 7:07 am to Martini
quote:
wood fired pizza oven
quote:i like that idea, and so do my hands....
scallop shells that I use for charbroiled.
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.
Posted on 9/28/11 at 8:42 am to cnote
quote:
cnote
Don't buy anything that has been pastuerized if you want good flavor. Where are you?
Posted on 9/28/11 at 8:46 am to OTIS2
quote:base calling Lost Sheep, come in Lost Sheep..
Where are you?
Posted on 9/28/11 at 8:49 am to Ole Geauxt
There's gonna be a run on scallop shells. Them Noreaster's aint gonna know what hit em.
Posted on 9/28/11 at 8:56 am to OTIS2
quote:
quote:cnote Don't buy anything that has been pastuerized if you want good flavor. Where are you?
Natchitoches.
Popular
Back to top
Follow TigerDroppings for LSU Football News