Chargrilled Oysters with Artichoke Garlic Cream Sauce

From Nola Cuisine Images – (reedited)

This recipe is inspired by two greats: Drago’s Charbroiled Oysters, and the late great Warren Leruth’s Oyster Artichoke Soup. Anyone who has had the pleasure of tasting Oyster Artichoke Soup in New Orleans knows that Ersters and Artichokes go together like Tomatoes and Basil; perfectly.
So after making my version of Drago’s Charbroiled Oysters, I got to thinking about an artichoke sauce with some of the elements of the Drago’s dish.
Folks at Mr. Lake’s, please note that I wasn’t foolish enough to make only half a dozen this time. Only foolish enough to only make just one dozen. :)

Chargrilled Oysters with Artichoke Sauce

1 Dozen Oysters on the half shell (My Quicktime Video on How to Shuck an Oyster)
1 Recipe Artichoke Garlic Cream Sauce (below)
Lemon Wedges
Grilled Ciabatta (brushed with Extra Virgin Olive Oil, salted, grilled, then rubbed with a garlic clove.)

Artichoke Garlic Cream Sauce Recipe

2 Tbsp Unsalted Butter
2 Green Onions, thinly sliced
1 Tbsp Garlic, minced
4 Tbsp White Wine
1 13.75 oz can Artichoke Hearts, drained rinsed and chopped
1 Pint Heavy Cream
3 Tbsp grated Pecorino Romano
1 dash Worcestershire Sauce
3 dashes Crystal Hot Sauce
2 tsp Fresh Lemon Juice
Kosher salt and Cayenne to taste

Sweat the onions and garlic in the butter for 2-3 minutes. Add the white wine and reduce until mostly evaporated.
Add the chopped artichoke hearts and cook for 2-3 minutes.
Add the Cream and reduce until slightly thickened; add the romano cheese.
Add the worcetsershire, hot sauce, and lemon juice. Season to taste with salt and cayenne.

Makes enough sauce to generously cover 1 dozen Oysters.

To Grill the Oysters:

Heat a gas or charcoal grill until very hot. Place the oysters on the grates, grill until the liqour in the shells starts to bubble. Top each with the above sauce. Grill on high until sauce gets very bubble and reduces, and the edges are nicely browned. Serve with lemon wedges and grilled Ciabatta.

More Oyster Recipe on this site:

Drago’s Style Charbroiled Oysters
Oysters Bienville
Oysters on the Half shell

Check out my ever growing Index of Creole & Cajun Recipes to see all of the recipes on this site!

Off the Broiler in New Orleans

The Perlow’s have been in New Orleans this past week and Jason is really doing some great posts over at Off the Broiler. They’ve featured a number of great restaurants with wonderful pics and podcasts.

They’ve run into some interesting people on their trip, including Leah Chase and Mayor Ray Nagin, both interviewed on podcast. One of my favorites interviews he has done so far though, is with Chef CJ of Casamento’s, I loved hearing how many sacks of Oysters he goes through in a week and that sort of thing. Great stuff over there, be sure and check it out.

Boudin Stuffed Pork Chops with Creole Mustard and Cane Syrup Glaze

What could be better than pork stuffed inside of pork? Not much in my opinion. I cut a pocket into some nice 1 inch thick Chops, then stuffed with about 1/2 cup or so of my Boudin (squeezed out of the casings of course).
The glaze is made of two ingredients that I love with Boudin, Steen’s Cane Syrup and Creole Mustard.

Afterthought: Next time I will fold some Oysters into the Boudin Stuffing, damn I wish I had thought of that sooner!

Anyway, here is the recipe:

Boudin Stuffed Pork Chops with Creole Mustard and Steen’s Cane Syrup Glaze Recipe

4 at least 1 inch Thick Pork Chops
2 Cups Boudin, out of the casings
1 Beaten Egg
Kosher Salt, Black Pepper and Cayenne, to taste.
1 recipe Creole Mustard and Steen’s Cane Syrup Glaze (below)

Preheat an oven to 350 F degrees.

Mix the Boudin well with the egg.
Cut a pocket into the side of each chop, coming about 1/2 an inch from going through the other side. Season inside the pocket.
Stuff about 1/2 a cup of the Boudin into each chop, or as much as you can fit in without over stuffing it. Season the outside of the chops liberally with salt & black pepper, cayenne to taste.

Heat a cast iron skillet until good and hot. Brush the chops with some oil and sear on both sides until nicely browned. Finish in the oven until just cooked through and the boudin is hot. Brush with the glaze and serve with your favorite sides. I did Green Onion Mashed Potatoes and Asparagus.

Serves 4.

Creole Mustard and Steen’s Cane Syrup Glaze Recipe

4 Tbsp Creole Mustard
2 Tbsp Steen’s 100% Pure Cane Syrup
1 spritz of lemon juice
A little Salt & Black Pepper to taste

Mix all ingredients together.

Be sure to check out my ever growing Index of Cajun & Creole Recipes!

Related Posts:

Cornbread and Andouille Stuffing Recipe
Creole Mustard Recipe