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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