Oysters....who likes them and how?

[MadJack]

I'll send you out some, no need for extra horseradish.......:0008

Would love to try it. :0008

 

[MadJack]

That's the way I do it. Plain and simple.

My father used to grow his own horseradish and when he was grinding it you couldn't be in the house!

I use to have a customer bring me his home made. I had unlimited supply coming for over 10 years. Miss that stuff and him.

 

[loophole]

I live on the western side of the pamlico sound and represent a large number of commercial fishermen, packing houses, and seafood wholesalers. In season we always have a ready supply for weekend roasts. Myself, l prefer them "rooster" style, raw on the half shell with a good slathering of texas pete covered with horseradish and topped with a slice of jalepeno pepper.

 

[MadJack]

I live on the western side of the pamlico sound and represent a large number of commercial fishermen, packing houses, and seafood wholesalers. In season we always have a ready supply for weekend roasts. Myself, l prefer them "rooster" style, raw on the half shell with a good slathering of texas pete covered with horseradish and topped with a slice of jalepeno pepper.

Wow! I have to try that.

 

[hawkeye]

what lawtchan and bigs said--Dragos--take the out on the wharf and watch the boats/ships go by--the best--about ready to make another trip down there

 

[Terryray]

let's look at some more pictures!

The New Orleans Oyster Festival facebook page:
"Charbroiled Oysters from Drago's Seafood Restaurant & an Abita Beer...yep, it's Friday in New Orleans!"

from that link Old School posted: "Drago?s Restaurant owner Tommy Cvitanovich was on hand and let me get a few pictures of Drago?s Char-Broiling Fire Engine, complete with flat screen TV?s, tappers of Abita Amber, and a Jagermeister dispenser."

I've never tried Drago's....yet...



I like those Oysters Bienville you find in New Orleans - they bake 'em with a rich sauce (shrimp, mushrooms, wine, cheese, etc) topped with buttered bread crumbs.