"traditional draggo's grilled oysters with a little Texas twist" Vincent, you'll want to roast off your peppers, then squeeze them through a mesh, so no seeds or flesh
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Yields2 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
1dozen fresh gulf oysters, ice cold
1tbspbutter garlic sauce, see recipe
½cupparmesan cheese, grated fine
½cupromano cheese, grated fine
2tspflat leaf parsley, chopped fine
⅓cupmanchengo cheese, grated fine
6drops roasted fresh cowhorn, serrano or cayenne pepper juiceroast and smash through a strainer
Butter Garlic Sauce
1lbunsalted butter, very soft
1tbsplemon juice, fresh squeezed
1tspblack pepper, coarse ground
1tspwhite pepper, fine ground
1tbspgranulated garlic
3tbspgarlic, minced
1pinchoregano
2pinchesbasil
⅛tspcayenneor to taste
Butter Sauce
1
For Butter Sauce: Combine butter with spices well.
2
Place oysters on the half shell right over the hottest part or grill or in heated cast iron oyster pan. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. Finish with roasted peppers drops.
3
The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan, Romano, manchego and the parsley on top.
4
Serve on the shells immediately with hot French bread and an ice cold Jax beer.
6drops roasted fresh cowhorn, serrano or cayenne pepper juiceroast and smash through a strainer
Butter Garlic Sauce
1lbunsalted butter, very soft
1tbsplemon juice, fresh squeezed
1tspblack pepper, coarse ground
1tspwhite pepper, fine ground
1tbspgranulated garlic
3tbspgarlic, minced
1pinchoregano
2pinchesbasil
⅛tspcayenneor to taste
Directions
Butter Sauce
1
For Butter Sauce: Combine butter with spices well.
2
Place oysters on the half shell right over the hottest part or grill or in heated cast iron oyster pan. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. Finish with roasted peppers drops.
3
The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan, Romano, manchego and the parsley on top.
4
Serve on the shells immediately with hot French bread and an ice cold Jax beer.
AuthorDartagnan