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Sunday, April 2, 2017


This dish is definitely an inspiration from New Orleans’ famous Drago’s Restaurant.
That and the countless times I’ve been invited to outdoor grilling
events and someone would show up with a sack of oysters, an oyster knife,
and a bottle of barbecue sauce . . . Here’s my take on what to do with ’em.

48 fresh oysters in their shells, scrubbed well under cold running water
Chipotle BBQ Sauce (recipe follows)
Homemade Salsa Fresca (recipe follows)

1. Preheat a grill to high.
2. Shuck the oysters and discard the top, fl atter shells. (Loosen the oysters from the bottom shells by running the oyster knife carefully underneath the body of each oyster.) Return each oyster to its bottom, deeper shell. Place the oysters on the grill, shell side down, and cook until the oysters begin to curl around the edges, 2 to 3 minutes. Carefully spoon about a teaspoon of the Chipotle BBQ Sauce over each oyster, and continue to grill until the oysters are just
cooked through and the sauce is bubbly around the edges, about 2 minutes longer. Transfer the oysters to a platter or to serving plates, and top each one with a teaspoon of the Salsa Fresca. Serve immediately. (Careful— the shells will be hot!)

4 main- course or 8 appetizer servings

Emeril at the Grill.pdf

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