The P&J; Oyster Cookbook
Kit Wohl and the Sunseri Family
Pelican, $35
224 pages
ISBN 9781589806498
New Orleans's long-time love affair with the oyster has produced this cookbook, from the country's oldest oyster purveyor, showcasing the best ways to enjoy its star shellfish. With the author Wohl, P&J; Oyster owners the Sunseris asked local chefs for their favorite oyster dishes, and received a bounty as rich as the mollusk itself. Organized by preparation method (raw, baked, grilled, fried, and incorporated into other dishes), this volume offers almost a hundred methods for preparing oysters, from classics like oyster dressing, gumbo and po-boys to garlic-and-lemon grilled, in rich Oyster Biscuit Pudding , or Stewed in Cream. Purists will enjoy iconic dishes like the original Oysters Rockefeller, invented at New Orleans's Antoines restaurant in the 1800s, Angels on Horseback, and simply, classically-presented raw oysters on the half shell. Generously accompanied by color photos of most finished dishes, as well as sauces and seasonings, this luscious collection will give any oyster fan reason to celebrate.
Kit Wohl and the Sunseri Family
Pelican, $35
224 pages
ISBN 9781589806498
New Orleans's long-time love affair with the oyster has produced this cookbook, from the country's oldest oyster purveyor, showcasing the best ways to enjoy its star shellfish. With the author Wohl, P&J; Oyster owners the Sunseris asked local chefs for their favorite oyster dishes, and received a bounty as rich as the mollusk itself. Organized by preparation method (raw, baked, grilled, fried, and incorporated into other dishes), this volume offers almost a hundred methods for preparing oysters, from classics like oyster dressing, gumbo and po-boys to garlic-and-lemon grilled, in rich Oyster Biscuit Pudding , or Stewed in Cream. Purists will enjoy iconic dishes like the original Oysters Rockefeller, invented at New Orleans's Antoines restaurant in the 1800s, Angels on Horseback, and simply, classically-presented raw oysters on the half shell. Generously accompanied by color photos of most finished dishes, as well as sauces and seasonings, this luscious collection will give any oyster fan reason to celebrate.
—Publisher's Weekly
P&J's Char-Broiled Oysters
SAL SUNSERI
SAL SUNSERI
Sal Sunseri of P&J Oyster Company is passionate about his oysters. He's a devoted oyster lover, knowledgeable and enthusiastic. Sal's ever-evolving recipes come from the heart and are always a tasty surprise. When he char-broils oysters, this is the recipe he begins with. He then might improvise a little-or a lot-by using different cheeses, spices and herbs.
YIELD: 6 appetizer servings
YIELD: 6 appetizer servings
36 |
shucked fresh oysters with bottom shells reserved |
1 pound (4 sticks) |
unsalted butter |
3 |
garlic cloves, minced |
1/2 teaspoon |
salt |
1/2 teaspoon |
freshly ground black pepper |
1/2 cup |
grated Parmigiano-Reggiano or Pecorino-Romano cheese |
1tablespoon |
chopped parsley |
1/2 teaspoon |
Louisiana-style hot sauce |
Strain the oyster juices (the "liquor") into a container and refrigerate or freeze for future use. Set the oysters aside.
Scrub the oyster bottom shells clean under running water and set aside.
Prepare an open grill for direct-heat cooking. When the coals turn ash gray, they are ready.
Melt the butter in a pan and stir in the garlic, salt and black pepper. Simmer until the garlic is soft.
Place an oyster on each bottom shell and top each with some of the melted garlic butter, using either a tablespoon, a squeeze bottle or a brush. Then top each oyster with a pinch of cheese, a pinch of chopped parsley and a dash of hot sauce.
Grill the oysters until they are slightly puffed up and the edges just begin to curl. Garnish each oyster with a fresh rosemary sprig and serve immediately, with French bread.
Prepare an open grill for direct-heat cooking. When the coals turn ash gray, they are ready.
Melt the butter in a pan and stir in the garlic, salt and black pepper. Simmer until the garlic is soft.
Place an oyster on each bottom shell and top each with some of the melted garlic butter, using either a tablespoon, a squeeze bottle or a brush. Then top each oyster with a pinch of cheese, a pinch of chopped parsley and a dash of hot sauce.
Grill the oysters until they are slightly puffed up and the edges just begin to curl. Garnish each oyster with a fresh rosemary sprig and serve immediately, with French bread.