Thursday, September 23, 2010

Chargrilled Oysters Acme Oyster House Style

I know I've mentioned before that the husband grew up in New Orleans. We love to go visit, although it doesn't happen very often since it's not cheap to get there, and it's definitely not cheap once you're there. But when we do go, it's our tradition to head straight to Acme Oyster House. Heaven on a plate, I'm telling you! Well, if you like oysters. Oysters are another food I refused to eat growing up. They just seemed so slimy and gross. My parents loved them and would buy jars of them and have fried oysters. Ugh. The husband finally convinced me to try oysters on the half shell at some point, and I loved them. I know as a Pac Northwest girl at heart I shouldn't say this, but gulf oysters are so much tastier than the oysters you get in Washington. Those oysters are too briny, whereas gulf oysters taste sweet.

Anyway, we were in New Orleans in January for the husband's cousin's wedding, so after we checked into our hotel we headed straight for Acme Oyster House. I don't remember if we saw someone having the Chargrilled Oysters or our waiter told us about them or we just thought they sounded good. They were one of the best things I've ever eaten. EVER. I'm pretty sure I texted, called, or emailed my friend Jen about them as soon as I was done eating. Actually I don't think I got cell service in the restaurant so I had to wait until we were outside. But I digress.

Recently these delectable oysters popped into my head, and I couldn't stop thinking about them. Since a trip to New Orleans is out of the question, I did some Googling and found a recipe on Food.com for Chargrilled Oysters Acme Oyster House Style. You have no idea how elated I was. My mom was keeping the kids for us this past weekend so the husband and I could have a date weekend and a little staycation at home. I wanted to have some awesome yummy snacks for us while the kids were gone, so I decided to make these. We were actually supposed to go out to dinner but ended up staying home and eating these instead.

Chargrilled Oysters Acme Oyster House Style
From Food.com

12 fresh shucked oysters, on the half shell
1/2 lb unsalted butter
1 tablespoon fresh lemon juice
1/2 tablespoon Worcestershire sauce
1 bunch green onions, finely chopped
10 garlic cloves, pureed
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons finely chopped fresh thyme
1 1/2 tablespoons finely chopped fresh oregano
1 tablespoon creole seasoning
1 ounce white wine
1/2 cup grated romano cheese

Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine. Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until completely incorporated.

Heat grill to to 350°F Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt. When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.

Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of french bread for dipping.

*****

My mouth started watering just thinking about these. If Whole Foods were closer and the baby wasn't napping, I'd be tempted to run out and get some oysters to make these again. In case you couldn't tell, we LOVED these. The recipe on the website actually calls for four servings, but I halved it. The sauce smelled amazing as it was cooking (although when doesn't butter smell amazing?!).

This was my first time shucking and cooking oysters. I was a little nervous about the shucking, but I looked up how to do it (what did we do before the internet?!). Plus my brother has shucked oysters before, so I figured if he could do it, so could I. It wasn't as hard as I thought. I just held the oyster in a thick kitchen towel, stuck a knife in and twisted it open. There were two that I couldn't open which kind of pissed me off, but I figured it wasn't worth the fight, so I just tossed them.

There isn't anything I would change about this recipe, except I'd make more of it. The butter sauce was so amazing, the husband went scrounging around in the freezer for some ciabatta rolls I thought were there so we could mop up the sauce. He found them, we heated them up and ate every last drop of sauce from our plates. Man alive was this tasty!!! Healthy, no. Tasty, yes!

Lucky for you, I took copious amounts of pictures!

Well, hello, one dozen oysters ready to be shucked...


Oysters are weird looking. But tasty.




Grill, baby, grill!


Excuse me while I wipe the drool off my keyboard...




Fighting urge to go buy more oysters...

8 comments:

Apollo said...

Thank you so much :). I am going to try to attempt to make this myself. I also went and tried the grilled oysters at acme and it was to die for.

Anonymous said...

OMG!!!! We went to New Orleans this past August for Junior Olympics and we ate there 3 out of the 7 days we were there. The chargrilled oysters were to die for and we are all still dreaming about them. So I just happened to say to my husband that I am going to google the recipe and see if I can get it....Oh yes, we will grilling oysters this weekend. Did you know there is an ACME in the New Orleans Airport and we were debating on whether or not we could get the oysters and make the plane like it was an option...LMAO! Needless to say we went on thru security and caught our plane and didn't take the chance. But all the way home we talked about those oysters!!!!

Claire said...

How funny! I did know there was one at the airport, but I don't think they have the Chargrilled Oysters on the menu there--we checked. ;)

Anonymous said...

Wonderful!!!!! Just a cooking tip, use a cookie tray with or foil pan and place the shells you would normally discard in the tray inside down. This substrate will help to stabilize the others as they cook. This way all you have to do is pull the tray off the grill and you don't loose as much of the "sauce" for dipping your bread!

Anonymous said...

Yep. These are as close to Acme's as I could imagine. DELICIOUS. My twelve-year-old daughter and I just tried the recipe and woofed down a dozen in about five minutes. Yummy!!

Anonymous said...

I was so happy to find this recipe because I just had them at ACME and they were incredible!

Rodrigo Rosales said...

Does anybody know if the sauce can be made in advance????? Thanks a lot for the recipe

Anonymous said...

I always make in advance - it get's better!!!!