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Oyster Skillet

FritzFritz Posts: 179
edited November -1 in EggHead Forum
Last night we made the "Oyster Skillet" recipe from Emeril Lagasse's REAL AND RUSTIC. This dish feature oysters--ofcourse--onions, bread crumbs, parmesean cheese, and garlic.[p]We have made it many times on the stove and in the oven, this was the first time we baked it in the egg after the saute on the stove. It was heavenly.[p]This is a must try for all who love oysters.[p]Fritz

Comments

  • Fritz, Anytime that I cook seafood on the egg, I make sure to get at least a half dozen oysters, place them around the edges of the grid while the main course is cooking, and smoke them for 5 to 10 minutes (depending on temp), just until they pop open.
  • Toro, Guru of Grease and I have a ritual also. We try to have oysters in the shell everytime he comes down to the island. We rinse the shells with high pressure water spray, then lay them around on the grill and let them pop open. Finish opening them with an oyster knife and stainless steel mesh glove (so's not to damage our drinking hand) and dredge the smokey morsel through some thrown-together concoction or just eat them like they are. We've about decided that au-natural has the best taste..

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