cheezydemon3
Well-Known Member
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!
Add some file in with them there oysters and world peace could be a possibility.
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.
Also, what beer is best paired with oysters? Not to make with oysters but to drink while eating oysters.
KVP said: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.
Currently enjoying these and wanted to share. Sorry for the dark picture.
Ostomo517 said: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
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.
This is basically oysters Rockefeller. We cook it with very finely chopped bell pepper, onion and celery with a little Anisette liquor. Put the raw oysters in the sauteed Onion/pepper/celery, top with spinach and Parmesan and bake 15 minutes.My Texas friends just left, and they gifted us with several packages of frozen shucked oysters!
I have enough for several meals, but she told me her favorite way is a simple recipe.
She told me to thaw and drain the oysters, and then use a ton of butter and garlic in a cast iron pan. Add the oysters and cook slightly. Add some chopped spinach and cook the rest of the way. Sprinkle with parmesan cheese and serve with crusty bread.
I'm making that tonight! I'll take a few pictures and let you know how it turns out.
I like breaded and fried oysters, too, so that will probably be next up.
I spent 4 days in Corpus last fall, they actually had limits on oysters. We each had a couple dozen the first day, then all the oyster bars ran out and we were forced to eat shrimp and crab the other 3 days.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
Abita Oyster Stout! Good stuff.
My Texas friends just left, and they gifted us with several packages of frozen shucked oysters!
I have enough for several meals, but she told me her favorite way is a simple recipe.
She told me to thaw and drain the oysters, and then use a ton of butter and garlic in a cast iron pan. Add the oysters and cook slightly. Add some chopped spinach and cook the rest of the way. Sprinkle with parmesan cheese and serve with crusty bread.
I'm making that tonight! I'll take a few pictures and let you know how it turns out.
I like breaded and fried oysters, too, so that will probably be next up.
we finally got an oyster bar in town. It's called the Bubbly mermaid and so far the oysters and drinks have been very, very good but at $3 an oyster (more for any prepared) and $7 - $12 a drink it gets expensive fast. I'd still rather go get my own.
the upcharge for transport to alaska has to be a killer, though king crab legs must me amazingly low
Down here, they say that oysters are only good in months with an "R" in them. Those harvested in Ray, Rune, Jury, and Aurgust just don't taste the same.
You've been gone from Louisiana for too long.Oceantendency said:Actually you got dat ass backwards...you ain't suppose to harvest 'em if the month has an R in it...I'm a coonass, I should know..originally from Houma, LA.
And hell no on the stout...Drink an Abita TurboDog or Amber, that goes great with Oysters
That sounds good! I'll have to try that.Hoptimistic said:as far as cooking them goes. i enjoy getting a steel grate, setting it about a foot over a low burning fire (coal or wood flavor is up to you), as soon as the shell pops open i pop a knife in there and scoop the suckers out and drop them into some melted garlic butter. serve with hot sauce to taste.
You've been gone from Louisiana for too long.
I live on the gulf coast and I've heard my whole life only to eat oysters harvested in months with an R.
Although it really doesn't need to be strictly adhered to now days, the saying is definitely "only eat oysters in months with an r."
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