18 large oysters (freshly shucked on the half shell). Cook over low heat, stirring gently to incorporate. "You can put two dozen oysters on this guy right here." The chef and restaurateur, who has been in the business since 1993, including stints in Chicago; Charleston, S.C.; and Portland, has developed an expert's ease with the popular oyster preparation, creating his own complex sauces and easily demonstrating the best techniques for getting them done just right. It is possible to do five or six batches on one fire, but as the fire begins to cool, the oysters will take longer to sizzle and caramelize. ", 1 teaspoon hot sauce (Prescott prefers Pop's Midnight Heat From Cajun Country). 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. Place oysters on a very hot grill (500 degrees or higher, if possible) until it bubbles and the shell edges begin to brown. Our Favorite Videos Get Recipe … Once at 350°, place freshly shucked oyster on … Looking for new dinner recipes? 319 tips and reviews Gautam John: Excellent oysters and a brilliant burger. The coals should be white-hot before the oysters go on. Chop bacon and set aside. Love New Orleans food? Oysters Rockefeller isn't the only classic broiled oyster dish in New Orleans. New Orleans. 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. Add cream and artichoke hearts. Place oysters over very hot grill (500 degrees or higher, if possible) until sauce begins to bubble and shell edges begin to brown. Other questions:subscriberservices@theadvocate.com. "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. 512 Bienville St. … I owe a lot to that guy," Prescott said of DeBarr, who he said urged him research the history of ingredients, saying he'd find inspiration there. 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. Place the oysters on the half shell right over the hottest part. Once sauce is reduced, open oysters, leaving them on the half-shell. Don't attempt this without freshly shucked oysters and an outdoor grill.". He agreed to prove that by hosting a backyard oyster-grilling tutorial, bringing his sauce ingredients and an ice chest filled with oysters. (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.). So rather than shucking and grilling hundreds of oysters these days, he makes dozens for friends and neighbors on a little barrel grill in the back yard of his New Orleans home. Make white roux by melting 1 ounce of butter in saucepan with 1 ounce of flour. Allow to cook until the excess oyster juice has evaporated and the cheese and bread crumbs begin to brown on the edges. Allow spinach to wilt but retain some body and bright green color. In his own words, "This is the perfect dish for those who want to enjoy oysters in their unadorned form but can't or won't eat them raw. "This allows the sauces more time to heat and cook," without overcooking the oyster, he said. (504) 309-4848. ~Elise Even though I live all the way on the other side of the country, I think I see Elise more often than I see some of my neighbors. Guest author Jaden shares a personal lesson from the Shuckmeister on how to do it. In a bowl, mix together the two types of bread crumbs. Oysters come in lots of different shapes and sizes, so add more or less as needed. When you're ready to grill oysters, return sauce to a boil and stir in spinach as quickly as you can. Reserve. 1131. 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. Lower heat and allow to reduce by half. For light sauces, such as his butter-based Classic Grilled Oysters, Prescott puts the oysters on the grill and immediately ladles on the sauce, bread crumbs and cheese. One of my favorite ways to eat oysters (especially those strongly flavored big ones) is grilled. I could imagine each of these sauces tossed with pasta or spooned into a baking dish with oysters, mussels or shrimp. 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. "Five to 600 degrees is a beautiful window to do this in and it's quite easy to do that with one of these," Prescott said, referring to my 22-inch Weber grill. I always assumed that was because I didn't have the right kind of grill or a hot-enough fire to do them properly. "Chris encouraged us to do our own thing. Saute the garlic and onion in the cooking oil over low heat until tender. You have permission to edit this article. Best Oysters in New Orleans, Louisiana: Find 270,801 Tripadvisor traveller reviews of THE BEST Oysters and search by price, location, and more. Raw oysters. Prescott explained that a basic home grill works just fine, if you do it right. Get a dozen raw oysters for $7.50 or a half dozen for $4. Do not cut oysters loose from the shell. Garnish with sliced green onion, if desired. (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.). The oysters are ready when they puff up and get curly on the sides, about 5 minutes. "See how the oyster starts pulling itself up in a little ball? Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. Reserve in a small bowl. Increase heat and cook until au sec (dry). $$Bars, Cajun/Creole, Seafood. For best results, let sauce cool, then generously spoon onto shucked oyster. Use a short knife or another thin-edged instrument for. Do not cut oysters loose from the shell. Head Cheese and Artichoke Cream Grilled Oysters, 1/2 pound spicy hogshead cheese, cut into bite-size pieces, 2 tablespoons hot sauce (Prescott prefers Crystal Hot Sauce for this one; it's more acidic than spicy), 1 can artichoke hearts, drained, rough-chopped. As the coals were turning white, Prescott began to shuck the oysters, a dozen or two at a time. For thicker sauces, such as the Rockefeller and the Head Cheese and Artichoke Cream, he opens the oysters on a tray, sauces them and then places them on the grill. Continue to stir and whisk until thickened and slightly darkened. Get our free cookbook when you sign up for our newsletter. Garnish with sliced green onions. We didn't taste this one during our recent grilling tutorial, but it sounds wonderful as well. The Rockefeller uses fresh spinach, cooked until well-wilted, and a dash of mace. Some are bigger, with deeper pockets, more liquid and thicker shells, so he wasn't shy about moving oysters around. "This is just my take on them. Those that were on cooler parts of the grill were shifted to the center as finished oysters were removed. Turn off heat and stir in chopped shrimp and bacon. He recommends using long-handled, sturdy tongs to put oysters on and - definitely - to remove hot oysters from the grill. Determining when grilled oysters are done has perplexed me in the past. Mix the melted butter with the garlic, pepper, and oregano. 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. Open oysters, leaving them on the half-shell. Grilling Oysters: Pre-heat grill to 350°. 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. Add the head cheese, lemon juice and zest, white wine and hot sauce. 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