There are many versions of charbroiled oysters and Black's makes a good one. Some restaurants use fresh garlic and Parmesan while others use blue cheese and vinegar. Black's version utilizes a shot of Worcestershire sauce and lemon. This is a very simple dish well worth trying at your next dinner party, especially since oysters are back in season. You will need someone who is handy with shucking oysters.
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Recipe courtesy Brian Kern
8 oysters
1 stick butter, softened
1 tablespoon minced garlic
8 ounces finely diced tasso ham
1/2 cup grated Parmesan
Spice Mix, recipe follows
Shuck oysters. Combine the butter and garlic. Top each oyster with 1 tablespoon butter and 1 ounce of tasso, and sprinkle with Parmesan and pinch of Spice Mix. Grill over high heat until oysters curl and cheese melts.
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Courtesy of Chef Scot Snodgrass of One Restaurant and Lounge, New Orleans
Chef Snodrgrass says that his char-grilled oysters are a popular signature of his restaurant. "at home, you need to have good oysters and good, hot grill," he advises. "We do it at home all the time when we are doing a crawfish boil. We do them on a charcoal grill. Shuck the oysters, leave them on the half shell, put the oysters over the fire, put a ladle of the vinaigrette on top of them, and let them fo for as long you want. We do it medium, from three to five minutes. The Roquefort is in the vinaigrette. This is the one appetizer that has stayed on every single menu," he says.
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