chilehead70301Member Since 29 Apr 2010
Offline Last Active Jun 19 2013 08:12 PM
- Group Members
- Active Posts 186
- Profile Views 3,547
- Member Title Heating Up
- Age Age Unknown
- Birthday Birthday Unknown
Football, grilling, outdoors & now growing peppers
Favorite Hot Pepper
Tabasco & Japs
Favorite Hot Sauce
Tabasco, Franks & Louisiana Gold Pepper Sauce
Seafood, Mexican and BBQ
Favorite BBQ Food
Chicken, pork, steaks, ABT's
Favorite BBQ Sauce
Home Made & Sweet Baby Rays
Chili... Beans or No Beans?
Favorite Beverage with Fiery Food
Share a Recipe
Chargrilled Oysters - Louisiana Style
1 Stick Unsalted Butter, very soft
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 tsp Cayenne (I use chipotle powder)
1 tsp White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
Whisk together all ingredients.
For the Oysters:
1 Dozen Large freshly shucked Oysters on the half shell (preferrably Louisiana) Watch my quicktime video on How to Shuck an Oyster
1 Recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Mix together all of the ingredients.
Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
Serve while still sizzling with Lemon wedges and fresh bread.
Note: The more sauce that oozes onto the plate the better for mopping up with the bread. Also, donít be as foolish as me and just make half a dozen, 3 dozen is more like it.
Seeds Available For Trade
Trying to build up a seed bank. My supplies are limited at this time. I do have some seeds that are in my grow list.