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The 10th Annual Hot Pepper Awards Winners Announced!

chilehead70301

Member Since 29 Apr 2010
Offline Last Active Jun 19 2013 08:12 PM

Community Stats


  • Group Members
  • Active Posts 186
  • Profile Views 3,470
  • Member Title Heating Up
  • Age Age Unknown
  • Birthday Birthday Unknown
  • Real Name
    Eddie
  • Gender
    Male Male
  • Location
    Louisiana
  • Occupation
    Medical
  • Interests
    Football, grilling, outdoors & now growing peppers

Food Stuff


  • Favorite Hot Pepper
    Tabasco & Japs
  • Favorite Hot Sauce
    Tabasco, Franks & Louisiana Gold Pepper Sauce
  • Favorite Food
    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?
    No Beans
  • Favorite Beverage with Fiery Food
    Heineken Light
  • Share a Recipe
    Chargrilled Oysters - Louisiana Style

    The Sauce:

    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
    Fresh Bread
    Lemon wedges

    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.

Growing Stuff


  • Grow List
    Japs
    Habs
    Tabasco
    Bhut Jolokia
    Banana Peppers
    Fatalli
    Naga/Bhut
    Almapaprika
    Choc Hab
  • 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.
  • Seeds Wanted
    7 pot
    Rocoto

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