- 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
re: WFDT?... Posters slacking edition
Posted on 12/16/13 at 6:47 pm to Dodd
Posted on 12/16/13 at 6:47 pm to Dodd
Dodd, here's the write up from the Recipe Thread. I've thrown in a few comments at the bottom. Enjoy. It's a good method.
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.
ETA: just cool the prepared sauce a enough to thicken it some...handles easier that way. 10 to 15 minutes in the fridge should work.
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.
ETA: just cool the prepared sauce a enough to thicken it some...handles easier that way. 10 to 15 minutes in the fridge should work.
Posted on 12/16/13 at 7:21 pm to OTIS2
Otis2's oyster recipie is good. I put mine in the freezer for 10-15 min tho....makes it a little harder than fridge, allows longer to melt and still a decent amount of butter in the shell when removed from fire.
did a duck taste test with the wife tonight:
1 Seared, Fat-On Mallard Breast
1 Seared, Fat-On Gadwall Breast
1 Seared, Fat-On Teal Breast
Oven Roasted Garlic/Thyme Red Potatoes
Steamed Broccoli
Surprisingly, the Gadwall won....but it had the thickest fat......
did a duck taste test with the wife tonight:
1 Seared, Fat-On Mallard Breast
1 Seared, Fat-On Gadwall Breast
1 Seared, Fat-On Teal Breast
Oven Roasted Garlic/Thyme Red Potatoes
Steamed Broccoli
Surprisingly, the Gadwall won....but it had the thickest fat......
Popular
Back to top
![logo](https://images.tigerdroppings.com/images/layout/TDIcon.jpg)