Comments on: Chargrilled Oysters with Artichoke Garlic Cream Sauce http://www.nolacuisine.com/2006/04/18/chargrilled-oysters-with-artichoke-garlic-cream-sauce/ Celebrating the Food and Drink of New Orleans Louisiana! Fri, 16 May 2008 02:40:22 +0000 http://wordpress.org/?v=2.3.3 By: __s_i_m_p_l_y__t_i_m_o_t_h_y__ http://www.nolacuisine.com/2006/04/18/chargrilled-oysters-with-artichoke-garlic-cream-sauce/#comment-362 __s_i_m_p_l_y__t_i_m_o_t_h_y__ Thu, 27 Apr 2006 00:08:16 +0000 http://www.nolacuisine.com/2006/04/18/chargrilled-oysters-with-artichoke-garlic-cream-sauce/#comment-362 Very nice site. Thx so much and please keep posting! Cordially, t. Very nice site.

Thx so much and please keep posting!

Cordially,

t.

]]> By: B'gina http://www.nolacuisine.com/2006/04/18/chargrilled-oysters-with-artichoke-garlic-cream-sauce/#comment-361 B'gina Thu, 27 Apr 2006 00:02:07 +0000 http://www.nolacuisine.com/2006/04/18/chargrilled-oysters-with-artichoke-garlic-cream-sauce/#comment-361 Mmmm, that looks good enough to eat, and I don't like oysters. I bet that sauce would be great on a pasta with the prawns I just bought, though. Keep 'em coming, Danno! Mmmm, that looks good enough to eat, and I don’t like oysters. I bet that sauce would be great on a pasta with the prawns I just bought, though.

Keep ‘em coming, Danno!

]]> By: Charlie http://www.nolacuisine.com/2006/04/18/chargrilled-oysters-with-artichoke-garlic-cream-sauce/#comment-322 Charlie Mon, 24 Apr 2006 15:39:41 +0000 http://www.nolacuisine.com/2006/04/18/chargrilled-oysters-with-artichoke-garlic-cream-sauce/#comment-322 We do something a little diiferent when we are fishing in Venice. Its definately a riff on Drago's, but we use scallop shells and then add basically a seafood sampler, shrimp, crab, oysters, whatever fish is handy, scallops are also excellent, marinate them all, and then do the butter, lemon, garlic, chesse slather on the grill thing. Totally awesome. Follow that up with a standing rib roast in the set and forget and you are buisness. ch We do something a little diiferent when we are fishing in Venice. Its definately a riff on Drago’s, but we use scallop shells and then add basically a seafood sampler, shrimp, crab, oysters, whatever fish is handy, scallops are also excellent, marinate them all, and then do the butter, lemon, garlic, chesse slather on the grill thing. Totally awesome. Follow that up with a standing rib roast in the set and forget and you are buisness. ch

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