One of the most perfect foods known to mankind is the char-grilled oyster, said to be "invented" by Tommy Cvitanovich of Drago's Restaurant in Metairie, Louisiana.
The family immigrated from Croatia, ended up in New Orleans, and Tommy's parents opened their restaurant in 1969. There, they take shucked gulf oysters, roast them in their own juices over a roaring charcoal fire, then nap them in melted garlic and oregano butter till they plump up in the heat. Then they are sprinkled with grated parmesan and romano cheese, heated till bubbly and slightly browned.
We went out to Metarie today (yes, we eschewed the branch in the Warehouse District Hilton Hotel), and though we didn't plan it that way, the oysters were worth the ferocious thunderstorm we braved to get them.
The minute we sat down, when she took our drink order, the waitress asked if we were having oysters. We ordered a dozen. They come to the table with the shells crusty and almost black on the bottom, in a flat pan swimming with melted butter, topped with slices of lemon. Hunks of soft pillowy Leidenheimer bread are served alongside, to soak up the buttery sauce.
At Drago's you can see the charcoal fire from the dining room, and hear the oyster shuckers popping the shells all day long!
They ain't pretty, but they sure do taste good!
They look both pretty and delicious to me.
ReplyDeletelook delicious
ReplyDeleteThey look absolutely delicious.
ReplyDeleteOMG! You're killin' me, Glennis with the oyster description. I think your writing is fantastic! I can almost taste the dripping butter, garlic and oysters.
ReplyDeleteOh, my... your description is mouth-watering.
ReplyDelete"There, they take shucked gulf oysters, roast them in their own juices over a roaring charcoal fire, then nap them in melted garlic and oregano butter till they plump up in the heat."
That is practically food porn!