Acme’s Chargrilled Oysters
2 dozen Gulf oysters, freshly shucked, on the half shell
1 pound salted butter
2 bunches of green onions, chopped fine
20 toes of fresh garlic, puréed
1 teaspoon crushed red pepper
3 tablespoons fresh thyme, chopped fine
3 tablespoons fresh oregano, chopped fine
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons Creole seasoning
2 ounces white wine
8 ounces Romano cheese, grated
1 loaf French bread
PREP
Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan add 2 sticks (or ½ pound of butter and place over a medium heat. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worcestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes. In a large mixing bowl (before the mixture is completely cool) add remaining butter (or ½ pound) and sauce. Blend until butter is folded into the sauce. Final product should be a creamy consistency. (Serves 4)
GRILLING OYSTERS
Pre-heat grill to 350 degrees. Place oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle ½ an ounce of the butter garlic sauce on top of each oyster. Top with a ¼ ounce of grated Romano cheese. Allow cheese to melt. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter.While still hot add ½ ounce of butter sauce to the top of each oyster. Serve immediately with warm French bread for dipping.
2 dozen Gulf oysters, freshly shucked, on the half shell
1 pound salted butter
2 bunches of green onions, chopped fine
20 toes of fresh garlic, puréed
1 teaspoon crushed red pepper
3 tablespoons fresh thyme, chopped fine
3 tablespoons fresh oregano, chopped fine
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons Creole seasoning
2 ounces white wine
8 ounces Romano cheese, grated
1 loaf French bread
PREP
Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan add 2 sticks (or ½ pound of butter and place over a medium heat. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worcestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes. In a large mixing bowl (before the mixture is completely cool) add remaining butter (or ½ pound) and sauce. Blend until butter is folded into the sauce. Final product should be a creamy consistency. (Serves 4)
GRILLING OYSTERS
Pre-heat grill to 350 degrees. Place oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle ½ an ounce of the butter garlic sauce on top of each oyster. Top with a ¼ ounce of grated Romano cheese. Allow cheese to melt. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter.While still hot add ½ ounce of butter sauce to the top of each oyster. Serve immediately with warm French bread for dipping.
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