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Old 10-26-2012, 03:58 PM   #41
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Originally Posted by estricklin View Post
Add some file in with them there oysters and world peace could be a possibility.
Hmmmm!!!!! an herb we don't see much!

I am intrigued sir.....my thanks to you!
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Old 10-27-2012, 06:43 AM   #42
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Okay Yooper if you want to pair oysters, or raw oysters anyway, you can drink them with guests. Put a raw oyster in the bottom of a martini glass. On top of that add a dollop of your cocktail sauce. On top of that gently pour some vodka over. It should be nicely layered for cosmetic reasons. You want to have all of the ingredients to equate to a mournful mouthful. Garnish (we have special cracker that sits on rim of glass). Drink up in one gulp and your face will look and feel like you are sad for the sacrificialized oyster.

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Old 10-30-2012, 09:44 PM   #43
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Okay Yooper if you want to pair oysters, or raw oysters anyway, you can drink them with guests. Put a raw oyster in the bottom of a martini glass. On top of that add a dollop of your cocktail sauce. On top of that gently pour some vodka over. It should be nicely layered for cosmetic reasons. You want to have all of the ingredients to equate to a mournful mouthful. Garnish (we have special cracker that sits on rim of glass). Drink up in one gulp and your face will look and feel like you are sad for the sacrificialized oyster.
That sounds really good.

Oyster shooters?

Bet a shot glass would work on medium small oysters.
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Old 11-28-2012, 02:21 PM   #44
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Also, what beer is best paired with oysters? Not to make with oysters but to drink while eating oysters.
Let's keep the oyster talk going! Love oysters, and they're a fun food to pair with beer.

As mentioned above, stout with oysters is a classic match. I had the opportunity to eat super-fresh Island Creek oysters paired with Harpoon's Island Creek Oyster Stout (part of their limited 100-barrel series) while visiting a friend in Boston a while back and it's really an experience I will never forget.

Besides the classic stout, I think a nice German rauchbier would go really well, maybe even a smoked porter. I love oysters just raw with a little lemon, but if you happen to be grilling your oysters, this could potentially be a mind-asploding pairing.

For me, Belgian beers go great with a lot of foods and oysters are no exception. Last time I was up visiting my buddy we had them with Allagash Black, which is a Belgian stout, and it was great. If you can get Ommegang Abbey Ale, that's a unique beer in that it's a lightly spiced dubbel that has some star anise (very subtle). If you finely chop some fresh fennel and serve your oysters up with any nice dubbel, that could be a good option too.

Happy oystering!
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Old 11-28-2012, 09:30 PM   #45
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Makes 18 Drago's Charbroiled Oysters
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
• 8 ounces (2 sticks) softened butter
• 2 tablespoons finely chopped garlic
• 1 teaspoon black pepper
• Pinch dried oregano
• 1 1/2 dozen large, freshly shucked oysters on the half shell
• 1/4 cup grated Parmesan and Romano cheeses, mixed
• 2 teaspoons chopped flat-leaf parsley
Preparation:
Note: Tommy Cvitanovich of Drago's Seafood Restaurant says, "This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."
1. Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, and oregano.
2. Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
3. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

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Old 11-28-2012, 10:04 PM   #46
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Quote:
Originally Posted by KVP
Makes 18 Drago's Charbroiled Oysters
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
• 8 ounces (2 sticks) softened butter
• 2 tablespoons finely chopped garlic
• 1 teaspoon black pepper
• Pinch dried oregano
• 1 1/2 dozen large, freshly shucked oysters on the half shell
• 1/4 cup grated Parmesan and Romano cheeses, mixed
• 2 teaspoons chopped flat-leaf parsley
Preparation:
Note: Tommy Cvitanovich of Drago's Seafood Restaurant says, "This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."
1. Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, and oregano.
2. Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
3. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.
Sounds like a great recipe! I mainly eat oysters raw, but this looks like something I'd like to try.
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Old 01-03-2013, 12:38 AM   #47
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Currently enjoying these and wanted to share. Sorry for the dark picture.


image-223128131.jpg

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Old 01-04-2013, 03:17 AM   #48
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Currently enjoying these and wanted to share. Sorry for the dark picture.
Ill be in Corpus Christi for a week starting tomorrow. I plan on surviving on dozens of those yummy jewels, Whataburger and beer..... Mixed in with the occasional Lone Star
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Old 01-04-2013, 03:45 AM   #49
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Ill be in Corpus Christi for a week starting tomorrow. I plan on surviving on dozens of those yummy jewels, Whataburger and beer..... Mixed in with the occasional Lone Star
Sounds like a good time!
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Old 01-04-2013, 06:50 AM   #50
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Ill be in Corpus Christi for a week starting tomorrow. I plan on surviving on dozens of those yummy jewels, Whataburger and beer..... Mixed in with the occasional Lone Star
I miss Whataburger, haven't ate there since I was 13 or 14. I don't miss the long line though.
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