I watched Gail Uglesich of Uglesich's Restaurant on Baronne Street make these for Martha Stewart one morning. She was kind enough to give out the recipe as she went along, but I'm guessing on total yield. It's one of the many (and often-changing) astonishing appetizers served before the astonishing entrees at Uglesich's, one of the best places to eat in the city.
Shuck the oysters, reserving the shells.
- 2 cups olive oil (not extra-virgin)
- 1/2 cup balsamic vinegar
- 4 tablespoons Steen's cane syrup
- 1 teaspoon each of salt, black pepper and cayenne pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons sun-dried tomatoes, minced (dried, not packed in oil)
- 2 dozen large freshly shucked oysters, in their own liquor
Mix the first 8 ingredients, and let the marinade sit. The longer it sits, the better it gets.
Sauté oysters over medium heat in four batches in about 1/2 cup of the marinade for each batch, until they just start to curl. Do not overcook!
Place each oyster back in a shell. Drizzle a little bit of the hot marinade from the pan onto each oyster. Keep warm until all batches are done.
Serve 4 oysters per person, on the half-shell, on a bed of romaine lettuce.
YIELD: 6 appetizer servings.
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Chuck Taggart (e-mail chuck)