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1
Posted on 12/3/15 at 7:33 am to Jambo
Posted on 12/3/15 at 7:35 am to Martini
quote:
The property Dragos was going to build on in BR at Highland Road is back on the market.
I think they backed off the lafayette location too
Posted on 12/3/15 at 8:50 am to Martini
quote:
The property Dragos was going to build on in BR at Highland Road is back on the market. Wonder if they bit off a bunch and need to concentrate on what they have going.
Wow. That is terrible news.
Posted on 12/3/15 at 9:34 am to Gris Gris
i don't get the love for mansur's. Had a coworker tell me how great they were. So we went and gave em a shot. I prefer drago's by a long shot.
Posted on 12/3/15 at 9:42 am to Jambo
Mike anderson's in Gonzales are my current favorite.
Posted on 12/3/15 at 9:59 am to yellowfin
quote:Drago's had all that publicity about opening here, then gone.
I think they backed off the lafayette location too
The good thing is that its a 2 beer drive to Abbeville!
Posted on 12/3/15 at 10:05 am to HoustonGumbeauxGuy
quote:
Parrain's are my fav
i like MOTB too though but I go to parrains more often
Posted on 12/3/15 at 10:25 am to Jambo
I had ACME's a couple of weeks ago and liked them a lot. They were incredibly small though. City Cafe has good ones, but they can be a little too pungent. The taste will stay with you all day. I even like the broiled oysters at Mason's Grill.
Posted on 12/3/15 at 10:44 am to Jambo
Hog Island Oyster Co.
Napa, SF and Marshall, CA
Way better than what you get at ACME.
Napa, SF and Marshall, CA
Way better than what you get at ACME.
Posted on 12/3/15 at 11:15 am to ksayetiger
quote:
Dragos is overrated
Agreed. I prefer Acme's over Drago's.
Posted on 12/3/15 at 11:22 am to Jambo
quote:I hope so. I could not wait to get them. Never been so underwhelmed with food, ever.
is there anyone that can beat ACME?
Posted on 12/3/15 at 11:26 am to Powerman
quote:
Had them once with the crab meat added. Very good.
I didn't know they added crabmeat to them as an option. I'm going to consider that the next time I'm there.
Posted on 12/3/15 at 11:53 am to Jambo
Dragos are better.
Also both 1921 Seafood and Cristiano's in Houma have better ones.
Also both 1921 Seafood and Cristiano's in Houma have better ones.
Posted on 12/3/15 at 12:24 pm to Powerman
quote:
If anyone ever goes to Houma I'd add that Cristiano Ristorante has some very good ones
They are good.
Cristianos is my favorite restaurant in Houma, NEVER had a sub par meal there.
Posted on 12/3/15 at 12:35 pm to CHEDBALLZ
I'm partial to the one's I make. I took the Drago's recipe though and tweaked it a bit.
My wife make's an Artichoke Bread too that is incredible to serve the chargrilled oysters on. It's basically a loaf of french bread sliced in half. Pull out the soft bread and mix the bread pieces with butter, garlic, shredded cheddar cheese, chopped up artichokes from a can, sesame seeds, and sour cream. put it back into the french bread "boats" cover with more shredded cheddar, wrap in foil and bake at 350 for 20 minutes.
quote:
Charbroiled Oysters Recipe
The Sauce:
1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
Tabasco Sauce to flavor
Whisk together all ingredients.
For the Oysters:
1 Dozen Large freshly shucked Oysters on the half shell
1 Recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges
Mix together all of the ingredients.
Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
Serve while still sizzling with Lemon wedges and fresh bread.
My wife make's an Artichoke Bread too that is incredible to serve the chargrilled oysters on. It's basically a loaf of french bread sliced in half. Pull out the soft bread and mix the bread pieces with butter, garlic, shredded cheddar cheese, chopped up artichokes from a can, sesame seeds, and sour cream. put it back into the french bread "boats" cover with more shredded cheddar, wrap in foil and bake at 350 for 20 minutes.
Posted on 12/3/15 at 12:37 pm to colorchangintiger
Artichoke bread sounds good. Wonder if fontina, smoked gouda or gruyere would work with that? I'm not crazy about cheddar with the artichoke hearts.
Posted on 12/3/15 at 12:42 pm to Gris Gris
to be honest, i think she uses the kraft mexican blend when mixing the ingredients and then then tops with cheddar.
Posted on 12/3/15 at 6:14 pm to LSUvegasbombed
Ya I like to sit right there at the bar where they grill them. I always start with some turtle soup first.
Posted on 12/3/15 at 8:56 pm to Jambo
City Cafe is pretty good
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