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Chargrilled Oyster Topping
RajunCajun
Posts: 1,047
This one is my new fav. You can thank me later.
1 1/2 - 2 1/2 TBSP Butter
2 TBSP Flour
1 1/2 Shallot chopped
3 TBSP Cognac
3/4 cup of cold milk
1/2 cup heavy whipping cream
salt and pepper to taste
1 TBSP mustard seeds
2 TBSP fresh tarragon
1/2 cup grated parmesan cheese
add a little cream if thinning is required
Melt butter
add flour
brown for a few mins....about 3-4 mins
add shallots and cognac
stir constantly for a minute or so
slowly add milk and turn heat to low and let simmer, continue stirring
add heavy whipping cream and adjust seasoning
add mustard seeds, tarragon and parmesan cheese
simmer on low until sauce thickens
Makes enough sauce for about 15 oysters
Spoon over raw oyster in shell and place on BGE and allow the open flame to do the work. Additional cheese may be added if desired.
1 1/2 - 2 1/2 TBSP Butter
2 TBSP Flour
1 1/2 Shallot chopped
3 TBSP Cognac
3/4 cup of cold milk
1/2 cup heavy whipping cream
salt and pepper to taste
1 TBSP mustard seeds
2 TBSP fresh tarragon
1/2 cup grated parmesan cheese
add a little cream if thinning is required
Melt butter
add flour
brown for a few mins....about 3-4 mins
add shallots and cognac
stir constantly for a minute or so
slowly add milk and turn heat to low and let simmer, continue stirring
add heavy whipping cream and adjust seasoning
add mustard seeds, tarragon and parmesan cheese
simmer on low until sauce thickens
Makes enough sauce for about 15 oysters
Spoon over raw oyster in shell and place on BGE and allow the open flame to do the work. Additional cheese may be added if desired.
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
Comments
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You got it man. The Dragos recipe is a good one, for sure. This one, although very rich, has become my new favorite.lkapigian said:Thanks for sharingThe problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
@RajunCajun - That reads like a great topping. That said, I am lazy in my old age and messing around with the published parts of Drago's that you can find. I need to get to Drago's to get the true taste test.
BTW- Cognac is way too refined for me.
Happy New Year!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
So you have not had the real Dragos? No real difference IMO. I usually do the Dragos and a different variety such as this one. The pate recipe below uses cognac as well. Making a batch later today for a party tomorrow.lousubcap said:@RajunCajun - That reads like a great topping. That said, I am lazy in my old age and messing around with the published parts of Drago's that you can find. I need to get to Drago's to get the true taste test.
BTW- Cognac is way too refined for me.
Happy New Year!
https://eggheadforum.com/discussion/1217209/rajuncajun-pate#latest
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Like Franklyln's briskets, Dragos has been reliably good because they have sourced premium quality oysters. The oyster makes or breaks grilled oysters. Dragon Cvitanovich is a slavic immigrant and the slavic families control most of the commercial oyster reefs. He passed away a while back.______________________________________________I love lamp..
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Very true my friend. We are so blessed here along the Gulf Coast to have some of the best seafood. Ain't nothing like a good day of reef fishing while walking the reefs with an oyster knife and sampling a few. GI oysters seem to always be salty, those here are hit or miss.nolaegghead said:Like Franklyln's briskets, Dragos has been reliably good because they have sourced premium quality oysters. The oyster makes or breaks grilled oysters. Dragon Cvitanovich is a slavic immigrant and the slavic families control most of the commercial oyster reefs. He passed away a while back.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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