Drago's Chargrilled Oysters

Epicurean Exploits - Food and Recipes
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http://www.nomenu.com/joomla1/index.php?option=com_content&view=article&id=709:dragos-char-broiled-oysters&catid=271:oyster-appetizers&Itemid=239

2

Eating in the Metarie restaurant would be a fine last meal for me.

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Easy to make at home…and delicious, too…

sort of a reverse Oysters Rockefeller process.

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Looking forward to having them in late September…Plus I get the added bonus of bringing three people who have never been to New Orleans. [highfive.gif] grouphug


Cheers! [wink.gif]
Marshall

5

We grill oysrters in the full shell then when they are cooked pop-open a tad it is super easy to get them shucked and drizzle a sauce on them. Since we favor a cheeseless simple sauce it doesn’t seem to matter that it is not cooked on the shucked oyster and the oyster dehydrtes less cooked in the closed shell. We use two “BBQ” sauces nabbed from Martha Stewart via Hog Island. They both are basically butter,acid/lemon, minced shallots and either a tad of red curry paste or sun-dried tomato paste.

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If you’re driving from Santa Barbara to Paso, stop off at Morro Bay and go to Tognazinni’s Dockside II for incredible bbq oysters. Not my picture, but it’s right on the money.