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Message
Dragos Oyster's
Posted on 3/23/09 at 12:14 pm
Posted on 3/23/09 at 12:14 pm
Anybody try thr charbroiled oyster's that Drago's packeages and sells in the frozen food section of Rouses?
2
Posted on 3/23/09 at 12:15 pm to threeputt
How much they want for these??
And how do you...well, reheat them??
Posted on 3/23/09 at 12:17 pm to BrockLanders
quote:
How much they want for these??
I think they were like 20 bucks a dozen .. I can not really remember
quote:
And how do you...well, reheat them??
They tell you to broil them. i am just wondering how they came out (if anyone has tried them)
Posted on 3/23/09 at 12:23 pm to threeputt
I haven't and that's pretty expensive. I make them myself and they're better than Dragos!
Just buy a container of oysters at a seafood market and buy some oyster tins to use as shells.
Melt real butter slowly...don't let it foam up.
Put in a TON of fresh garlic chopped
Add Old Bay Seasoning
Put oysters on the grill and fill each tin with one oyster and the butter sauce. As it's cooking keep adding butter to the tins and also to the fire to get it to flame up. As the edges of the oysters start to curl, sprinkle on grated Pecorino Romano cheese (the good stuff...no stuff out a green can).
And that's it. It's very easy and it sure doesn't cost $20 a dozen.
Just buy a container of oysters at a seafood market and buy some oyster tins to use as shells.
Melt real butter slowly...don't let it foam up.
Put in a TON of fresh garlic chopped
Add Old Bay Seasoning
Put oysters on the grill and fill each tin with one oyster and the butter sauce. As it's cooking keep adding butter to the tins and also to the fire to get it to flame up. As the edges of the oysters start to curl, sprinkle on grated Pecorino Romano cheese (the good stuff...no stuff out a green can).
And that's it. It's very easy and it sure doesn't cost $20 a dozen.
Posted on 3/23/09 at 12:48 pm to nikinik
Why anybody in Louisiana would own Old Bay seasoning is beyond me.. Leave that stuff for the yankees. Besides Dragos recipe is easily available on the web:
32 oysters, on the half shell
1 cup butter
2 tablespoons finely chopped garlic
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese (not from a can!)
1/4 cup grated pecorino romano cheese
1/2 cup finely chopped parsley
Directions
1Heat the grill to med-high.
2Melt butter with garlic and pepper in a large skillet.
3Mix Parmagiano and Romano cheeses in a small bowl.
4Spoon some of the melted butter mixture onto each oyster.
5Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
6Place oysters on the grill.
7Grill oysters until they are hot, bubbly and puffed, about 8 minutes.
32 oysters, on the half shell
1 cup butter
2 tablespoons finely chopped garlic
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese (not from a can!)
1/4 cup grated pecorino romano cheese
1/2 cup finely chopped parsley
Directions
1Heat the grill to med-high.
2Melt butter with garlic and pepper in a large skillet.
3Mix Parmagiano and Romano cheeses in a small bowl.
4Spoon some of the melted butter mixture onto each oyster.
5Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
6Place oysters on the grill.
7Grill oysters until they are hot, bubbly and puffed, about 8 minutes.
Posted on 3/23/09 at 12:54 pm to nikinik
quote:
I haven't and that's pretty expensive. I make them myself and they're better than Dragos!
Just buy a container of oysters at a seafood market and buy some oyster tins to use as shells.
Melt real butter slowly...don't let it foam up.
Put in a TON of fresh garlic chopped
Add Old Bay Seasoning
Posted on 3/23/09 at 1:39 pm to threeputt
I bought a dozen fresh oysters from whole foods saturday night. 50 cents each. I stuck them in the oven to open them up a little. Then after I got the shells seperated. I added fresh garlic, parmesean cheese, break crumbs, a dab of olive oil, worchesterchire(sp?) sauce, and fresh lemon juice. Stuck them in the oven for about 10 minutes. They were delicious.
Posted on 3/23/09 at 1:55 pm to Catman88
quote:
Why anybody in Louisiana would own Old Bay seasoning is beyond me.. Leave that stuff for the yankees.
+1,000
Posted on 3/23/09 at 1:58 pm to Tiger Attorney
the paula dean recipe on the web is pretty solid.
I find drago's oysters to be too liquidy and not enough caramization.
Acme > Dragos.
I find drago's oysters to be too liquidy and not enough caramization.
Acme > Dragos.
Posted on 3/23/09 at 3:24 pm to TortiousTiger
quote:
I find drago's oysters to be too liquidy and not enough caramization.
Posted on 3/23/09 at 3:29 pm to TortiousTiger
quote:
Acme > Dragos
I'll admit I've never had raw oysters at Drago's, and at ACME, they're usually pretty money, but do they even do charbroiled oysters at ACME? They'd have to be really impressive to beat out Drago's. I just can't see it...ACME's food is pretty average most of the time.
Posted on 3/23/09 at 3:30 pm to DanglingFury
quote:
but do they even do charbroiled oysters at ACME?
Yes.
quote:
They'd have to be really impressive to beat out Drago's
They don't.
Posted on 3/23/09 at 3:40 pm to offshoreangler
Agreed
Posted on 3/23/09 at 3:46 pm to Tiger Attorney
Whoa, whoa, whoa... no way is Acme better than Drago's when it comes to charbroiled oysters. NO WAY.
Posted on 3/23/09 at 3:57 pm to FLU
I was agreeing that they are not better than Drago's.
Acme has pretty good ones...Drago's are the shite.
Acme has pretty good ones...Drago's are the shite.
Posted on 3/23/09 at 4:05 pm to DanglingFury
I like Acme's but I LOVE Dragos..
Posted on 3/23/09 at 4:20 pm to Catman88
Well said, Catman.
I am, of course, only referring to the Metairie Drago's....my experiences with the downtown one have not been as good.
I am, of course, only referring to the Metairie Drago's....my experiences with the downtown one have not been as good.
Posted on 3/23/09 at 4:22 pm to nikinik
quote:
Melt real butter slowly...don't let it foam up
quote:
Put in a TON of fresh garlic chopped
quote:
Add Old Bay Seasoning
You had me at hello and lost me.
Posted on 3/23/09 at 4:22 pm to Tiger Attorney
Cant imagine why that would be.. Its not the hardest process in the world. Different grills maybe? 
Posted on 3/23/09 at 4:26 pm to Catman88
quote:
1 cup butter
I think Drago's actually uses margarine insted of butter. I could be wrong, but I think I have heard the pompous fat guy on the radio in NO say that many times.
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