Since moving to Louisiana just north of New Orleans, we have come to appreciate some of the food in this part of the country. One of those little gems is a French Quarter Mainstay called Acme Oyster House. We first tried it a few years ago when dear friends of ours Millie and Thomas got married in New Orleans and insisted we meet at this location for brunch which consisted of a lot of bloody mary’s and there “Chargrilled Oysters.”
I am typically not a fan of raw oysters, at least not gulf coast ones, due to their colossal size. These are made on the grill over an open flame and are stupendous.
Over Thanksgiving Deb’s Parents (my in-laws) were in town and we went here two times while they were here and would have gone more if they were opened on Thanksgiving Day.
So it was time to give it a shot at home. I did a few quick searches on the web for someone who has reverse engineered the recipe and found a few out there. In our case, I ended up not having all of the ingredients so I “winged” it but after doing that here, I would recommend following the recipe to a T.
First start with some fresh oysters, if you can buy them by the dozen that is great, but we struggled with finding them in that small quantity.
The recipe is as follows, starting with the ingredient list.
- Two dozen shucked oysters on the half shell
- 1 lb of unsalted butter
- Two tablespoons of fresh lemon juice
- One tablespoon Worcestershire sauce
- Two bunches of finely chopped green onion
- 20 garlic cloves pureed
- One teaspoon of fresh red pepper flakes
- Three tablespoons of Chopped Thyme
- Three tablespoons of Fresh Oregano
- Two tablespoons of creole seasoning
- 2 ounces of white white
- 1 cup grated fresh parmesan cheese
- One loaf of French bread.