Oysters, Oysters, and Oysters

Frank from Houma · May 2008

Did oysters three ways last night. Cooked some charbroiled oysters and experimented with Oysters Menuire and Oysters with "The Chicken" sauce. All are mightyfine.

Charbroiled just getting started and Oysters Menuire in the pan

Charbroiled - Left plate. Butter, garlic, oregano, parmesan and romano cheeses

"The Chicken" Oysters - Top Plate - Mightyspicey - rolled in fish fry cooked about 5 minutes each side and then rolled in "The Chicken" sauce

Oysters Menuire - Right plate - Brown butter sauce with capers

Richard Fl · May 2008

Good breakfast food also.

Appetizer, Lobsterman's Oyster Shooters, Richard Fl

On a recent trip to Panama City, Fl., my friend and I were told about a great seafood restaurant (Shuckums), known for oysters, while there enjoying the feast, I commented to the bartender that the sauce was great and might be good on BBQ ribs and was wondering what was in it. She was not sure, but said that a coworker might know and a few minutes later a man appeared who turned out to be one of the owners and had been there 25 years. After some friendly visiting he shared this cocktail sauce with us.

Ingredients :
2 oz Shot Glass
1 whole Oyster, cooked or raw
Squirt of Cocktail Sauce (recipe follows)
1/2 oz of your favorite Bloody Mary Mix (I used Zing Zang)
Squeeze of Lemon Juice
Shot of your favorite Vodka
Cocktail Sauce
48 oz Ketchup
4 oz Lemon Juice
4 oz Louisiana Hot Sauce
7 oz Red Wine Vinegar
2/3 cup Apple Cider Vinegar
2 oz ground Black Pepper
4 oz fresh ground Horseradish
4 Ozs. Worchestershire Sauce
Mix all together.
Makes a little over 1/2 gallon and will keep in the refrigerator 6 months plus.

Preparation :
1 Add all ingredients in the shot glass, then.........
2 Down the hatch, no chewing!!

Recipe Type
Appetizer

Recipe Source
Author: Richard Howe
Source: BGE Florida Eggfest '07, Richard Fl

Frank from Houma · May 2008

That sounds like my kind of place. BTW I agree on Zing Zang - it's the best.

Love oysters but not that good on shucking them. Bought a pint to experiment with. They were really good but on the half shell in their own oyster liquor is the best. I have tried using the tin shells used for stuffed crabs - they work but they just aren't robust enought to be moving around a grill with tongs.

I guess I'm looking for CI faux oyster shells :woohoo:

Richard Fl · May 2008

If you are buying them already schucked, try a muffin pan for small muffins. you can add all sorts of neat things , spinach, panko crumbs to bake.

This would be great done on the BGE.

Beef, Tenderloin, Oysters

INGREDIENTS:
4 filet mignon steaks
2 Tbs butter or olive oil
1 quart oysters, reserve liquid, shucked
2/3 cup white wine to deglaze
2 garlic cloves, thinly sliced
1 juiced lemon
1 Tbs chopped parsley
salt and pepper to taste

Procedure:
1 Pan fry the filets in the butter or olive oil until rare or medium rare over medium to med. high heat. For me, about two minutes per side is fine. Use a non-stick pan. Remove the filets to a serving plate, reserving the pan drippings in the frying pan. deglaze the pan with the white wine. Add the thinly sliced garlic and the lemon juice. Add the oysters and the oyster liquid and simmer for approx. 6 - 8 minutes until the oysters are just cooked; until the edges of the oysters are just beginning to curl. Do not over-cook!
2 Carefully remove, with a slotted spoon, the oysters and arrange around and over the filet, reserving the liquid in the pan.
3 Put the remaining liquid back on the stove-top, over med/high heat and reduce to half. The sauce will slightly thicken. At the last minute add the chopped parsley, salt and pepper. Be very careful with the salt as the oysters and liquid have a salty flavor.
4 Pour the sauce over the filets and oysters, garnish with parsley and serve. Sounds weird but WOW!!! it's good.

Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Source: BBQ List

Fidel · May 2008

Those sound terrific Frank!

I struggle to find good fresh oysters here or I would give some of this a whirl. The charbroiled with the garlic, cheese, and herbs .... yum.

Frank from Houma · May 2008

Muffin Pan? Why didn't I think of that? Thanks - the recipe with the filets sounds great.

Frank from Houma · May 2008

I use Drago's resturant recipe. Found it on nomenu.com
http://www.nomenu.com/Recipe/CharBroiledOysters.html

I just noticed Bassil's Ace Hardware is a sponsor on nomenu.com with a BGE in the add.

I like Richard Fl idea of a muffin pan.

bobbyb · May 2008

Richard,
That sounds fabulous. Am going to give it a whirl today.
Bob

Frank from Houma · May 2008

Don't why I didn't think of this before - we have a CI aebleskiver pan that will work for the charbroiled oysters

Some will ask what's aebleskiver? - The Danish version of a beignet. What's a beignet? Never mind.

http://en.wikipedia.org/wiki/Æbleskiver

Richard Fl · May 2008

You are right about the pan. I had forgotten I have a couple that never seem to get used. Oysters beignet??

http://www.aebleskiver.com/

Austin Smoker · May 2008

Love those Drago's charred oysters! I hate that I don't travel to Nawlins on business anymore. But I appreciate the recipe and will certainly give them a whirl!

Now if I can figure out how to adapt my Mr. B's BBQ shrimp recipe to the egg!

Frank in Houma wrote:

I use Drago's resturant recipe. Found it on nomenu.com
http://www.nomenu.com/Recipe/CharBroiledOysters.html

I just noticed Bassil's Ace Hardware is a sponsor on nomenu.com with a BGE in the add.

I like Richard Fl idea of a muffin pan.

Frank from Houma · May 2008

Here it is - straight from nomenu.com :woohoo:

http://www.nomenu.com/Recipe/BarbecueShrimp.html

Barbecue Shrimp

Barbecue shrimp, one of the four or five best dishes in all of New Orleans cooking, is completely misnamed. They're neither grilled nor smoked, and there's no barbecue sauce. It was created in the mid-1950s at Pascal's Manale Restaurant. A regular customer came in and reported that he'd enjoyed a dish in a Chicago restaurant that he though was made with shrimp, butter, and pepper. He asked Pascal Radosta to make it. Radosta took a flyer at it. The customer said that the taste was not the same, but he liked the new dish even better. So was born the signature dish at Manale's.

The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic.

I know that the amount of butter and pepper in here are fantastic. But understand that this is not a dish you will eat often--although you will want to.

3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
1 Tbs. lemon juice
2 tsp. Worcestershire sauce
1/4 cup dry white wine
2 cloves garlic, chopped
1 newly-purchased 2-oz. can black pepper
1/4 tsp. salt
3 sticks butter, softened
2 tsp. paprika
1 loaf French bread
1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.

2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.

3. Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.

4. When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.

Serves four to six.

Oysters, Oysters, and Oysters

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