Live at 9 – Rob’s Favorite Char-Grilled Oysters

Leave a comment July 8, 2015 foodsinthefastlane

I just LOVE taking pictures of my food and then upload them to Facebook. Some people call this “food porn”….I call it “sweet temptations”. One of my favorite photos is my char-grilled oysters. I just wish I enjoyed eating oysters….but we won’t go there. People always find it funny that I can make something taste so good when I won’t even eat it. You just need to know which flavors go with what. I suppose I have been blessed with this ability.

This is a very easy take on the famous “Drago’s Charbroiled Oysters” from New Orleans. In this recipe, I steam open the oysters. If you choose this method, be careful not to over steam them. If possible, open them raw.

Char-Grilled Oysters

1 dozen oysters, steamed open*

Compound Butter

1 ½ sticks butter
⅓ to ½ cup parmesan cheese
¼ cup fresh flat leaf parsley
2 cloves garlic, whole
½ teaspoon Spice Islands® Lemon Pepper

Prepare compound butter:

Place butter in the bowl of a food processor and process until smooth. Add remaining ingredients and process until well combined, scraping down the bowl as needed. Divide butter into 12 pieces, 1 tablespoon each, for topping on oysters. Remaining butter can be kept frozen for up to 6 months.
Heat the grill to medium high.

Place oysters on the grill, shell side down. Cover grill and cook oysters for 2-3 minutes. Place on tablespoon butter on top of each oyster. Cover grill and continue cooking an additional 2-3 minutes.

*To clean, place oysters in a colander in and rinse under cold running water. If necessary, scrub off any mud and debris with a scrub brush.

For Roasted Red Pepper Hummus Recipe, Fruit Kabob Flag, Cucumber Boat and Yellow Squash Goose, click on the link below:

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Char-Grilled Oysters

Buon Appetito!

This one is for all my gluten free and vegetarian friends…an easy and very flavorful side dish, or even as a main meal.

Spaghetti squash (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is a group of cultivars of Cucurbita pepo subsp. pepo.[1] The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spaghetti Squash

You will need:

1 2lb. spaghetti squash
1 tablespoon extra virgin olive oil, plus additional oil for drizzling over squash
½ onion, finely chopped
2 cloves garlic, minced
salt & freshly ground black pepper
red pepper, to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
¼ cup parmesan cheese
1 14.5 ounce can petite diced tomatoes, strained & rinsed
2 tablespoons Panko Breadcrumbs

Using a sharp knife, cut the squash in half, lengthwise, scoop out and discard the seeds from center of the squash. Place squash cut side down in a microwavable pan. Add 1 inch of water to the pan. Cover the squash with plastic wrap, microwave for 10 minutes.

Meanwhile, in a small skillet over medium heat, add olive oil. When oil is hot add chopped onion, garlic, salt, pepper and red pepper flakes (to taste), cook over medium low heat until onion is soft, about 5 minutes.

When cooked, remove squash from microwave. Place squash on a cutting board; use a fork to remove the strands of the “spaghetti” squash, place in a mixing bowl.

Add chopped parsley, basil, parmesan cheese, tomatoes, salt and freshly ground black pepper to spaghetti squash. Mix until combined. Fill each squash skin with mixture, divided evenly.

Top each half with 1 tablespoon Panko bread crumbs. Drizzle with extra virgin olive oil (if desired). Place squash in a preheated 350° oven, bake for 15-20 minutes or until squash is golden brown. Buon Appetito!!!