Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled redfish. I've tried grilling oysters at home but have never been wowed by the result. This authentic recipe for Drago's charbroiled oysters comes from the horse's mouth: Tommy Cvitanovich, who owns the famous seafood restaurant in New Orleans. Oysters Rockefeller isn't the only classic broiled oyster dish in New Orleans. Add the onion and garlic and cook until tender. "Obviously, the Bienville and Rockefeller are classics, but it's my take on them," said Prescott, who has made his way around the New Orleans restaurant scene as executive chef of RioMar as well as working in the kitchen at Marigny Brasserie, The Country Club, Bayona and Peristyle. Do not cut oysters loose from the shell. Raw oysters. (Photo by David Grunfeld, NOLA.com | The Times-Picayune), The proper method of removing oysters from the grill. Garnish with sliced green onion, if desired. 3340 Bienville St., New Orleans, 504.827.5474. Do not cut oysters loose from the shell. Either I'd leave them on too long and they would dry out and shrivel, or I'd take them off too soon and end up with more of a poached oyster than a chargrilled one. Make white roux by melting 1 ounce of butter in saucepan with 1 ounce of flour. Saute the garlic and onion in the cooking oil over low heat until tender. Open oysters, leaving them on the half-shell. "Chris encouraged us to do our own thing. Looking for new dinner recipes? Return pot to heat and add cream. He removed them to a heat-proof tray. Increase heat and cook until au sec (dry). 319 tips and reviews Gautam John: Excellent oysters and a brilliant burger. Set aside. Be aware that whatever you use will get stained and soaked in oyster juice. Saute mushrooms in bacon fat over high heat until deep brown, then reduce heat to medium. "You can put two dozen oysters on this guy right here." "These versions are all mine," he said of his take on a butter and garlic sauce, the Bienville and the Rockefeller. In a small saucepan, melt the butter and add the worcestershire sauce, smoked paprika, cayenne … New Orleans. (Photo by David Grunfeld, NOLA.com | The Times-Picayune), Oysters Rockefeller by Miles Prescott. Pull up a seat at the table. Here are a few tips to safely shuck an oyster and avoid hand injuries or cuts: Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. For best results, let sauce cool, then generously spoon onto shucked oyster. Keep cooking for a couple of minutes until sauce thickens. Add cream and artichoke hearts. Add the head cheese, lemon juice and zest, white wine and hot sauce. If you've only had chargrilled oysters at Drago's (no disrespect, they're delicious), Prescott's recipes are eye-opening: complex and flavorful, while not overpowering the delicate, briny oyster. "This is just my take on them. Oysters come in lots of different shapes and sizes, so add more or less as needed. Lower heat and allow to reduce by half. One of my favorite ways to eat oysters (especially those strongly flavored big ones) is grilled. After all, it was the hard-work ethic of immigrant Croatian fishermen that gave a boost to oyster farming in Louisiana, so they know a thing or two about freshness and flavor. They quickly begin to sizzle. Wait 5 minutes, then add parsley, salt and pepper. Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here. (504) 309-4848. Once at 350°, place freshly shucked oyster on … I always assumed that was because I didn't have the right kind of grill or a hot-enough fire to do them properly. $$Bars, Cajun/Creole, Seafood. Guest author Jaden shares a personal lesson from the Shuckmeister on how to do it. Other questions:subscriberservices@theadvocate.com. How to grill oysters at home: New Orleans chef's expert tips, recipes, Ann Maloney, NOLA.com | The Times-Picayune. (Nutrition information is calculated using an ingredient database and should be considered an estimate. His new menu item took off like a shot, and there is no denying that the freshness of the product made this dish a star: Still handpicked by their own fishermen, the oysters are delivered to the restaurant in Drago's own truck. For his backyard parties, Prescott uses sauce recipes that he developed while working at New Orleans restaurants, such as Little Gem Saloon, and as sous chef under Chris DeBarr at The Delachaise. Best Oysters in New Orleans, Louisiana: Find 270,801 Tripadvisor traveller reviews of THE BEST Oysters and search by price, location, and more. Herbsaint, or anise-flavored liqueurs, to deglaze, 4 strips bacon, rendered and chopped into pieces approximately the size of your thumbnail, for garnish. Oysters are not all done at the same time. Determining when grilled oysters are done has perplexed me in the past. Place the oysters on the half shell right over the hottest part. (I needed to put on fewer when I tried to grill by myself because I was a bit more clumsy when taking the sizzling bivalves off with the tongs.). Saute butter, garlic and onion in a medium saucepan until tender. The oyster shouldn't be cut loose from the shell as they can slip and fall right through the grill. Prescott, who is assistant general manager at Bacchanal Fine Wines, moved from behind the stove into management about five years ago. Reserve in a small bowl. Grilling Oysters: Pre-heat grill to 350°. ", 1 teaspoon hot sauce (Prescott prefers Pop's Midnight Heat From Cajun Country). Garnish with sliced green onions. (One thing we plan to try: Use a charcoal chimney, or chimney starter, to get extra coals hot so we can keep adding as the original fire starts to cool.). Get our free cookbook when you sign up for our newsletter. As Prescott noted, he has "chef's hands," toughened up by shucking, cuts, burns and heat. Don't attempt this without freshly shucked oysters and an outdoor grill.". As the edge of a shell started to darken and caramelize, and the oyster and sauce seriously started to sizzle, Prescott knew it was time to take it off. The grill is out front, at the end of the bar, where chefs grill oysters over rising flames, with plenty of garlic butter, cheese and green herbs. Get a dozen raw oysters for $7.50 or a half dozen for $4. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Heat bacon fat in a small saucepan.
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