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Posted on 3/31/12 at 8:57 pm to Powerman
Charbroiled oysters/Lobster Empire w/ oyster cream sauce @ Drago's
Peacemaker @ Mahoney's
Andouille-crusted oyster poboy w/ blue cheese bacon & slaw @ The Chimes
Oyster-lover's Platter @ Poor Boy's Riverside Inn
Peacemaker @ Mahoney's
Andouille-crusted oyster poboy w/ blue cheese bacon & slaw @ The Chimes
Oyster-lover's Platter @ Poor Boy's Riverside Inn
Posted on 3/31/12 at 10:30 pm to Powerman
Oysters Pablo from Gallagher's in Covington.
A truly incredible dish.
A truly incredible dish.
Posted on 3/31/12 at 10:32 pm to Oyster
quote:
Oyster
quote:
Oysters Pablo from Gallagher's in Covington.
A truly incredible dish.
Well frick. /thread
Posted on 4/1/12 at 3:36 am to Powerman
Smoked oysters Alfredo in Brindisi,Itay.
The smoke flavor cut into the richness of the cheese and butter perfectly. Plus it had crispy chunks of pancetta sprinkled on top.
The smoke flavor cut into the richness of the cheese and butter perfectly. Plus it had crispy chunks of pancetta sprinkled on top.
Posted on 4/1/12 at 5:26 am to Duane Dibbley
Deviled oysters
2 dzn lg or 3 dzn medium oysters put through meat grinder or food processor
oyster juice
1-cup celery chopped very fine
1-cup onions chopped very fine
1-cup bellpepper chopped very fine
½ cup parsley chopped very fine
1 tablespoon shortening
2 eggs well beaten
2 cups cracker crumbs
2 tablespoon Worcestershire sauce
2 tablespoons catsup
salt
red pepper
2 tablespoons lemon juice
1 clove garlic minced
½ stick of butter
Put oysters though meat grinder saving juice. Sauté Chopped onions, celery, bellpepper and parsley in shortening until soft. In a bowl mix the oysters, sautés vegetables and beaten eggs. Soak the crackers in oyster juice, and then squeeze out extra juice. Measure 2 cups and add to oyster mixture. Then cook in a saucepan over low heat for 20 minutes.
Add remaining ingredients and seasoning to taste. If oyster seem too moist add additional cracker crumbs. Spoon mixture into oyster shells or ramekins. Cover with cracker crumbs, dot with butter and brown in a hot oven. Garnish with fresh parsley.
2 dzn lg or 3 dzn medium oysters put through meat grinder or food processor
oyster juice
1-cup celery chopped very fine
1-cup onions chopped very fine
1-cup bellpepper chopped very fine
½ cup parsley chopped very fine
1 tablespoon shortening
2 eggs well beaten
2 cups cracker crumbs
2 tablespoon Worcestershire sauce
2 tablespoons catsup
salt
red pepper
2 tablespoons lemon juice
1 clove garlic minced
½ stick of butter
Put oysters though meat grinder saving juice. Sauté Chopped onions, celery, bellpepper and parsley in shortening until soft. In a bowl mix the oysters, sautés vegetables and beaten eggs. Soak the crackers in oyster juice, and then squeeze out extra juice. Measure 2 cups and add to oyster mixture. Then cook in a saucepan over low heat for 20 minutes.
Add remaining ingredients and seasoning to taste. If oyster seem too moist add additional cracker crumbs. Spoon mixture into oyster shells or ramekins. Cover with cracker crumbs, dot with butter and brown in a hot oven. Garnish with fresh parsley.
Posted on 4/1/12 at 6:14 am to Kajungee
Ice cold oysters on the half shell.
Posted on 4/1/12 at 7:25 am to urinetrouble
(no message)
This post was edited on 4/1/12 at 5:01 pm
Posted on 4/1/12 at 10:00 am to Powerman
quote:
I will say that the buffalo oysters at Munch Factory were everything I wanted them to be. They were so tender it was like eating oyster flavored butter. Their homemade ranch was a nice compliment to the buffalo sauce as well.
I went there just to try the Buffalo oysters and I was underwhelmed. The buffalo sauce was very very light and oysters were no where close to being tender. Maybe I got a bad batch, but I'm not going back to find out.
Posted on 4/1/12 at 1:27 pm to Powerman
Mansur's chargrilled oysters
Oyster's Arnaud-love them all, but really like the Oysters Ohan.
Oysters Rock-Galatoire's and Pascal's Manale
Oysters Gabie-my house from the Gabrielle recipe
Oysters on the half shell app at Mr. B's
Fried oysters from a lot of places.
Besh oyster dressing.
Oyster's Arnaud-love them all, but really like the Oysters Ohan.
Oysters Rock-Galatoire's and Pascal's Manale
Oysters Gabie-my house from the Gabrielle recipe
Oysters on the half shell app at Mr. B's
Fried oysters from a lot of places.
Besh oyster dressing.
Posted on 4/1/12 at 1:28 pm to Powerman
quote:
Oyster and artichoke bread pudding with bacon cream sauce at Mondo
what is this delicious sounding plate?
Posted on 4/1/12 at 1:43 pm to Elleshoe
I think this is based on a Food & Wine recipe for artichoke bread pudding.
Oyster and Artichoke Bread Pudding
One 1-pound loaf sourdough bread, sliced 1/2 inch thick
1 large garlic clove, halved
2 garlic cloves, chopped
One bunch of green onions, chopped
One 1 1/4-pound jar marinated artichokes, drained and thinly sliced
One pint of raw oysters
Salt and freshly ground pepper
3/4 pound Manchego cheese, rind removed, cheese thinly sliced
1/4 cup of italian bread crumbs
1 quart whole milk
6 large eggs, lightly beaten
1. Preheat the oven to 425°. Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes. Rub 1 side of the toast with the cut sides of the garlic clove. Lower the oven temperature to 375°.
2. Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the reserved artichoke oil and arrange one-third of the toast in a single layer. Top with half of the artichokes. Season lightly with salt and pepper and top with one-third of the cheese. Repeat with another layer of toast, artichokes and cheese and season with salt and pepper. Top with the remaining toast and cheese.
3. In a bowl, mix the milk with the eggs. Season with salt and pepper. Pour the custard over the bread; cover with plastic wrap. Lay a few cans on the plastic to keep the bread submerged. Let soak until most of the custard is absorbed, about 15 minutes. Remove the plastic.
4. Place a sheet of oiled parchment paper on top of the pudding and cover with foil. Bake in the center of the oven for 30 minutes. Remove the foil and parchment; bake for 15 minutes longer, or until the top is golden. Let the pudding cool for 15 minutes before cutting into squares and serving.
Make Ahead The pudding can be prepared through Step 3 and refrigerated overnight. Let stand at room temperature for 30 minutes before proceeding.
And here is an appropriate-sounding bacon sauce:
Bacon Cream Sauce
Start by frying a few slices of bacon until super crisp.
Remove the bacon to a paper towel, pour off the grease.
Add 1 cup heavy whipping cream to the pan along with a few good cranks of black pepper.
Reduce by about 1/4.
Chop the bacon to desired size and add to the cream.
Reduce further until cream totals about 1/2 cup.
ETA: Swapped out the bacon sauce recipe when I found out it was a CREAMY sauce. Also edited in the original instructions from Food & Wine. The bread crumbs go on top and I guess you just layer the oysters and green onions in with the other ingredients.
Oyster and Artichoke Bread Pudding
One 1-pound loaf sourdough bread, sliced 1/2 inch thick
1 large garlic clove, halved
2 garlic cloves, chopped
One bunch of green onions, chopped
One 1 1/4-pound jar marinated artichokes, drained and thinly sliced
One pint of raw oysters
Salt and freshly ground pepper
3/4 pound Manchego cheese, rind removed, cheese thinly sliced
1/4 cup of italian bread crumbs
1 quart whole milk
6 large eggs, lightly beaten
1. Preheat the oven to 425°. Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes. Rub 1 side of the toast with the cut sides of the garlic clove. Lower the oven temperature to 375°.
2. Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the reserved artichoke oil and arrange one-third of the toast in a single layer. Top with half of the artichokes. Season lightly with salt and pepper and top with one-third of the cheese. Repeat with another layer of toast, artichokes and cheese and season with salt and pepper. Top with the remaining toast and cheese.
3. In a bowl, mix the milk with the eggs. Season with salt and pepper. Pour the custard over the bread; cover with plastic wrap. Lay a few cans on the plastic to keep the bread submerged. Let soak until most of the custard is absorbed, about 15 minutes. Remove the plastic.
4. Place a sheet of oiled parchment paper on top of the pudding and cover with foil. Bake in the center of the oven for 30 minutes. Remove the foil and parchment; bake for 15 minutes longer, or until the top is golden. Let the pudding cool for 15 minutes before cutting into squares and serving.
Make Ahead The pudding can be prepared through Step 3 and refrigerated overnight. Let stand at room temperature for 30 minutes before proceeding.
And here is an appropriate-sounding bacon sauce:
Bacon Cream Sauce
Start by frying a few slices of bacon until super crisp.
Remove the bacon to a paper towel, pour off the grease.
Add 1 cup heavy whipping cream to the pan along with a few good cranks of black pepper.
Reduce by about 1/4.
Chop the bacon to desired size and add to the cream.
Reduce further until cream totals about 1/2 cup.
ETA: Swapped out the bacon sauce recipe when I found out it was a CREAMY sauce. Also edited in the original instructions from Food & Wine. The bread crumbs go on top and I guess you just layer the oysters and green onions in with the other ingredients.
This post was edited on 4/1/12 at 5:07 pm
Posted on 4/1/12 at 2:09 pm to Stadium Rat
Stadium Rat, thanks for posting that recipe, however the bread component is omitted. I looked it up on F&W website and saw it called for a 1 pound loaf of sour dough bread.
I presume you intended to include it.
I presume you intended to include it.
Posted on 4/1/12 at 2:30 pm to andouille
quote:
Stadium Rat, thanks for posting that recipe, however the bread component is omitted. I looked it up on F&W website and saw it called for a 1 pound loaf of sour dough bread. I presume you intended to include it.
Yes, I did. A little copy and paste mishap. Thanks.
Fixed recipe above.
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