Nola Cuisine

17 Comments »

I LOVE Drago’s oysters. I used to live in an apartment that was about three blocks away from there, and I could just walk outside in the evenings and smell the place.

By the way, I linked to your site from my foodblog. Hope you don’t mind! I was surprised to find that there aren’t a lot of New Orleans food blogs out there. Yours is really good!

//Karen
19 March 2006 at 4:32 pm

Oooo I can’t wait to try this out.
Each time I find a new way to eat oysters I am simply amazed.

Damn, I’m hungry.

//McAuliflower
29 April 2006 at 3:30 pm

I gotta make some of these – love the ones at Drago’s. Gonna get me a big sack and eat several dozen raw, then after my eyes cross from that little fest, do some of these. The rest, of course will be fried. Or thrown in a gumbo. Or just eaten raw with some lemon (again).

//Jeff
26 July 2006 at 8:18 pm

Just came back from New Orleans where I piggged out at Dragos
in the Hilton.On charbroiled ersters of course. I love oysters raw or fixed any way, but that was the best.
Have ordered oysters for next weekend and YOUR recipe gets
the test.

//J.D. Ackerman
21 April 2008 at 10:11 pm

Here is one of my favorite recipes.Comes from the area where La. meets Texas.Take 10 Pablano peppers splitting them from the big ed to the point.On the big end make a cut 1/2 half the way around.Now open them up and cut and remove the seed pack,also at this time carefully remove the stem takng care not to damage the pepper.Put aside for now.Next take 6 pieces of bacon.Cut into small pieces about the size of your thumbnail.Start frying on medium heat in a large size frying pan Add 1/2 a medium onion cut into small pieces and 6 jalipano peppers also cored and cut into small pieces.When this mixture is about 1/2 cooked you have to drain the mixture.Drain the bacon grease off.Otherwise the filling will be to greasy.At this time you add 8 bouden sticks.Cut the bouden sticks open and empty the contents into the pan with the bacon mixture.Now add 1 cup of cooked rice and mix into the bouden mixture (This is the extender).Mix together well.Take the peppers and hold them open.Spoon the bouden mixture into the peppers taking care not to overfill the peppers.After the peppers are filled top with motserella cheese.Place all the peppers on a large baking sheet.Bake at 400 degrees for no longer then 30 minutes otherwise you will burn the cheese.Serve with a baked potatoe and a lettice and tomatoe salid.You can also use this recipe using shrimp or crawfish bouden.The only change you make is to not drain the bacon because the rice in the shrimp and crawfish bouden tends to be dry.”This bouden will not be greasy” ENJOY

//Leonard Long
13 July 2008 at 10:02 am

Here is one of my favorite recipes.Comes from the area where La. meets Texas.Take 10 Pablano peppers splitting them from the big ed to the point.On the big end make a cut 1/2 half the way around.Now open them up and cut and remove the seed pack,also at this time carefully remove the stem takng care not to damage the pepper.Put aside for now.Next take 6 pieces of bacon.Cut into small pieces about the size of your thumbnail.Start frying on medium heat in a large size frying pan Add 1/2 a medium onion cut into small pieces and 6 jalipano peppers also cored and cut into small pieces.When this mixture is about 1/2 cooked you have to drain the mixture.Drain the bacon grease off.Otherwise the filling will be to greasy.At this time you add 8 bouden sticks.Cut the bouden sticks open and empty the contents into the pan with the bacon mixture.Now add 1 cup of cooked rice and mix into the bouden mixture (This is the extender).Mix together well.Take the peppers and hold them open.Spoon the bouden mixture into the peppers taking care not to overfill the peppers.After the peppers are filled top with motserella cheese.Place all the peppers on a large baking sheet.Bake at 400 degrees for no longer then 30 minutes otherwise you will burn the cheese.Serve with a baked potatoe and a lettice and tomatoe salid.You can also use this recipe using shrimp or crawfish bouden.The only change you make is to not drain the bacon because the rice in the shrimp and crawfish bouden tends to be dry.”This bouden will not be greasy” ENJOY”

//Leonard Long
13 July 2008 at 10:03 am

I’m from New Orleans and evacuated to Little Rock, AR due to Katrina. I keep NOLA alive in my cooking. Wanted to try this recipe with sparkling wine. Now I have the recipe.

Thanks,

Lorrie

//Lorrie S. LeBeaux
6 August 2008 at 4:51 pm

This is truly the best recipe for chargrilled oysters. We live and die by it!! A good head of smoke on the grill adds even more flavor. Enjoy!

//Sondra
25 October 2008 at 2:48 pm

I posted a video of these oysters on Facebook. Not sure how to link? Anyone? Maybe you just go to Facebook and search “Drago’s?”

THE BEST.

//barbara
27 December 2008 at 9:10 pm

Maybe here:

http://www.facebook.com/video/video.php?v=39658979626

//barbara
27 December 2008 at 9:11 pm

I love to eat dragos charbroiled oysters. But there is another place on the westbank called new orleans cresent city grill. the charbroils are the top of the line. look out dragos you have competition.

Vito

//Vito Rutigliano
14 April 2009 at 2:18 pm

Hey vito,
I agree. Ive had the oysters at that spot also if were talking about the same place. Its on barataria blvd right next to starbucks. i can eat the charbroils there all day. New orleans Cresent city grill.

Tony

//Tony Clark
14 April 2009 at 2:22 pm

[...] Spring Salad with Mandarin Oranges, Walnuts and Strawberry Vinaigrette; Charbroiled Oysters; Lobster Ravioli with Pesto Cream Sauce; Chocolate [...]

//Foodbuzz 24, 24, 24: Teach a Man to Fish « The Duo Dishes
26 April 2009 at 7:57 pm

The recipe worked great!!! We are from NO and loved it, simple, and delicious! Allllllmooosst as good as Dragos–except we had to sweat a little instead of someone else! Thanks

//Dee
30 May 2009 at 10:24 pm

Great and simple recipe! It worked great! Almost as good as Dragos…except we had to sweat a little!

//Dee
30 May 2009 at 10:24 pm

These oysters are incredible.

My wife makes what she calls “artichoke bread” where she takes a loaf of french bread and slices it in half length ways. She then pulls out the center of the bread and throws it in a mixing bowl. She takes a can of artichoke hearts and slices them into quarters and mixes that with a cup of cheddar jack cheese, a cup of sour cream, and the bread crumbs. She then puts the mixture back into the loaf, adds extra cheddar to the top and wraps it in aluminum foil. She then bakes it in the oven at 375 for 20 minutes.

We had these oysters on top of this bread and it was to die for.

//Chris
8 October 2009 at 11:03 am

What’s up! I can’t believe that Chef Cvitanovich is proliforated the sauce ingredients that! I had to figure out each spice &/or aroma for myself. That is, before I found the nolacuisine.com blog. That’s cool though.
I no longer live in the NOLA, I live in CENLA now…ya know near the military base and BELIEVE ME WE NEED A DRAGO’S HERE! I would manage the place for near minimum wage, the rest in profit sharing, live a happy (full)life and make my kids rich. Meanwhile, I still drive to NOLA so if you see a guy that looks just like Tiger Woods (like enough to be a twin brother) it’s probably me!

//Renz
29 October 2009 at 3:12 pm

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