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.

Spice Mix:
1 teaspoon granulated garlic
1 teaspoon coarse ground black pepper
1 teaspoon white pepper

Combine ingredients.

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1

1 dozen oysters, shucked and on the half-shell

1/2 cup chopped parsley leaves
1/2 cup chopped green onions
Salt
Black pepper
3 lemons, juiced
1/2 pound smoked center-cut bacon

Place oysters on a large tray. Season oysters evenly with salt, pepper, and lemon juice. Top each shell with equal amounts of parsley and green onions.

On an open flame grill, heat coals or gas to a medium to hot. Depending on the grill, there are 3 methods of completing this dish. Ideally, the bacon should sit above the oysters, cooking on an elevated metal mesh that allows the bacon grease to drip into the oyster cavity. The oysters should be placed directly above the flame.

If an elevated mesh apparatus or shelf is unavailable, the bacon can be elevated with crumpled aluminum foil, allowing the same dripping effect.

If foil is unavailable, place the bacon strips around the edge of the shells so that they are allowed to cook separately from the oysters while still producing drippings.

Cook the oysters for 8 to 20 minutes. For best results, make sure that at least some bacon fat has found its way into the oyster cavity. Serve as appetizers eaten off the shell or with a small cocktail fork.

Recipe courtesy of Bob Owen

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1

1 1/2 cups popped popcorn
1 red onion, minced
1 celery rib, minced
1 tablespoon minced ginger
1/4 quarter habanero, minced
4 lemons, juiced
4 limes, juiced
2 tablespoons chopped cilantro
Salt and pepper
12 oysters, fresh, shucked just as guests are arriving, kept very cold

Pop your favorite popcorn right before party (no butter just salted).

Combine the onion, celery, ginger, chile, and citrus juice with cilantro. Season with salt and pepper.

Right before serving, top each oyster with ceviche mix and serve with a big bowl of just popped popcorn.

Source: Michelle Bernstein’s Melting Post “Nuevo Latino – Cocktail Party Show” on the Food Network

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