3 November, 2015
“Oysters Wesley” Baked Broiled Grilled Cheesy Buttery New Orleans Style
on a recent trip to New Orleans i ate at Acme Oyster House
“In 1910, before Satchmo had ever formed his first band, the Acme Café was opened on Royal Street in the French Quarter. Acme has been pleasing the palates of discriminating diners ever since. In 1924, a disastrous fire caused the collapse of the three-story Acme Saloon building. The Café was re-established as Acme Oyster House around the corner at 724 Iberville, where it still operates today.”
I had the Grilled Oysters, its sort of like an oyster Rockefeller without the spinach, but way way better……………
Wait on a slow day 30 minutes, wait on a busy day….longer.
Oysters Remoulade, ACME Oyster House
My version of Baked Broiled Grilled Cheesy Buttery Oysters New Orleans Style
33 oysters, freshly shucked (on the half shell)
4 sticks salted butter
2 thumb size shallots, chopped fine
20 cloves fresh garlic, pureed
1 teaspoon crushed red pepper
3 teaspoon fresh thyme, chopped fine
3 teaspoon fresh oregano, chopped fine
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons “slap ya mama” Creole seasoning
2 oz sweet white wine
8 oz any hard cheese like Romano cheese, grated
1 loaf hard crust French bread
Butter garlic sauce should be prepared just prior to grilling the
oysters. In a large sauté pan, add 2 sticks of butter and place over
medium heat. Melt the butter and bring to a simmer. Add shallots, cook 2 minutes,
add garlic, red pepper, thyme, oregano, lemon juice, Worcestershire sauce
and Creole seasoning. Cook for 3 minutes and add white wine. Stir
ingredients continuously and cook until shallots are soft. Remove
from heat and allow to cool for 3 minutes.
In a large mixing bowl (before mixture is completely cool) combine the
remaining butter with the sauce. Blend until butter is melted and folded
into the sauce. Final product should have a creamy consistency.
Pre-heat grill to 450°. Once at 450°, place freshly shucked oyster on
the half shell on the center of the grill. SET TEMP TO 350° Once the water around the
oyster begins to bubble and the oyster begins to rise, ladle 1
tablespoon of the butter garlic sauce on top of each oyster. Top with a
big dusting of cheese, return to heat When oysters begin to slightly brown at the edges, remove from grill and
place on a heat proof plate or tray.
Top each oyster with an additional tablespoon of the butter sauce and
serve immediately with slices of french bread for dipping.
Note: Make sure that the sauce is well blended. This insures the proper
blend of butter and seasoning.
Local Oysters can be found here….
- Charleston Oyster Company is owned and operated by Jeff and Carrie Spahr. & has been harvesting and delivering oysters throughout the Charleston area since 2001, facebook
- The Wreck of the Richard & Charlene
When Hurricane Hugo blew the Richard & Charlene (a North Atlantic-style trawler) into their dock, Fred and Pat Scott had the wreck removed, and then named their restaurant in Mount Pleasant’s Old Village area after it. Although the couple originally offered mainly eggs and grits (at the time, breakfast was all they knew how to make), they soon found their sea legs. Now they serve combo platters overflowing with fried, grilled, or broiled shrimp, scallops, oysters, and fresh fish fillets.
Order: The Wreck’s spicy deviled crab (think crab cake with a kick, $18) tastes best sitting on the restaurant’s screened porch and watching the fishing boats pass by on Shem Creek. 106 Haddrell Street; thewreckrc.com or 843/884-0052 http://www.southernliving.com/travel/south-east/south-carolina-seafood-spots
- Seewee Restaurant
It’s like Sunday dinner at grandma’s every day in this general store-turned-cozy restaurant where rice and gravy, okra soup, and butter beans vie for your attention with just-caught flounder, fish stew, and creek shrimp (the sweet, diminutive cousins of saltwater shrimp). The setting is equally old-school—homemade cakes look out from under glass domes, rustic wooden beams line the ceiling, and silhouettes of Southern scenes rendered in iron by Lowcountry artist Thomas Smoak decorate the walls.
Order: Stone crab claws caught in nearby Bulls Bay ($11 as appetizer, $22 as entrée). 4808 Highway 17 North; 843/928-3609 http://www.southernliving.com/travel/south-east/south-carolina-seafood-spots
- T.W. Graham & Co.
After graduating from Johnson & Wales University and working as a chef in Florida and California, Pete Kornack moved to the tiny fishing village of McClellanville in 1994. Pete and his wife, Claudia, opened T.W. Graham in 2003. Their shrimp dishes are standouts, but save room for a side of fried green tomatoes and a slice of homemade pie.
Order: A bowl of Claudia’s blue crab, shrimp, and corn chowder ($5) is so good that she’s been asked to deliver it to the State House in Columbia for special legislative lunches. 810 Pinckney Street; 843/887-4342 http://www.southernliving.com/travel/south-east/south-carolina-seafood-spots
- Lee’s Inlet Kitchen
It’s tempting to load up on the hush puppies that arrive hot from the fryer the moment you sit down, but try to hold back. Wait for the seafood platters that will soon arrive groaning with huge portions of fried, broiled, or grilled fish, oysters, fantail shrimp, and deviled crabs. They come accompanied by sides of veggies and potatoes and homemade desserts such as Key lime pie and peach cobbler.
Order: Chef Clay Williams’ she-crab soup ($6) has won the Murrells Inlet chowder cook-off competition for the past seven years. 4460 Business 17; leesinletkitchen.com or 843/651-2881 http://www.southernliving.com/travel/south-east/south-carolina-seafood-spots
- The Original Mr. Fish Restaurant and Seafood Market
Grand Strand seafood lovers cheered three years ago when Ted Hammerman and his daughter, Sheina, saved this landmark restaurant and seafood market. Now fish fans flock to the inviting, art-filled building located in a strip mall for Sheina’s spicy gumbo and addictive crab rangoons (cream cheese and crab wrapped in wontons and deep-fried). The eatery also offers creative sushi such as seared tuna with blue cheese, as well as specialty seafood rolls (try the spicy sea scallops) and a variety of gluten-free pizzas.
Order: The fish tacos made with fresh mahi-mahi sautéed with onion and sweet peppers and doused with homemade rémoulade ($10) satisfy. 3401 North Kings Highway; mrfish.com or 843/839-3474. http://www.southernliving.com/travel/south-east/south-carolina-seafood-spots