Oysters Johnny Reb
From notyourmomma 16 years ago
- 40 minutes to make
- Serves 8
A classic side dish baked on a covered grill while deep frying fresh caught fish and mom's hush puppies in the turkey fryer. Ice cold watermelon, and 24 hour slaw are absolute musts. Sweet tea and beer are the recommended drinks.
Ingredients
- 1 quart of oysters, drained shopping list
- 2 tablespoons of fresh minced parsley shopping list
- 1 vidalia or mild onion of choice, minced shopping list
- 1/4 teaspoon of salt (careful here oysters are salty enough) shopping list
- 1/2 teaspoon of cayenne pepper or chipotle powder, may use less shopping list
- 1 tablespoon of fresh lemon juice shopping list
- 1 1/4 cups of bread crumbs shopping list
- 1/2 cup of good quality butter shopping list
- 3/4 cup of whole milk, please don't use skim shopping list
- several generous shakes of tabasco or hot sauce of choice shopping list
- I like "Slap my ass and Call me Sally" from Tijuania Flats shopping list
- I practically killed my guests when I used a dash too much of Dave's Insanity sauce. I don't recommend this if you love your friends. shopping list
How to make it
- Butter one quart shallow casserole (I use a double layer of disposable aluminum pans when cooking on the grill).
- Put in one layer of oysters.
- Sprinkle with 1/2 the onion, pinch of salt, pepper of choice and sprinkle of lemon juice and half of the bread crumbs.
- Dot with half the butter.
- Repeat layer.
- Cover the top with bread crumbs and dot generously with butter.
- Pour milk over all, making sure milk touches all the oysters.
- I cover the pan with foil and rotate often peeking frequently to make sure I'm not burning anything when cooked over the coolest part of the coals. I remove the foil for the last 10 minutes or so.
- Otherwise bake in 325 degrees for thirty minutes until bubbly and browned.
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