Friday, September 13, 2013

Bertram's Tailgate Oysters - a weekend recipe

Louisiana is football crazy. People in New Orleans like the Saints, and everyone in Louisiana likes L.S.U. Bertram Picou is no exception. He’d like to tailgate along with all the other Louisiana football fanatics except he has no help at his eclectic French Quarter bar. When the Saints or the Bengal Tigers are playing, he’s always working.
 
Through the years, he’s devised ways to keep his bar open while watching the big games and doing his own version of tailgating. He used to have a little TV set under the bar. Now, he has a big screen mounted on the wall, and makes even more money than before from the lucky fans that wander in off the street. Lucky, you say? Bertram has an open grill in his tiny kitchen.
During big games he always cooks up some tailgating fare, Louisiana style, and serves it free to his customers. Here is one of his and his customers, favorite tailgating fare:
Ingredients 

·         Oysters, large and fat
·         Bacon, thin strips
·         Butter
·         Parsley, minced
·         Lemons, sliced
·         Olives, sliced
Directions
Place a thin strip of bacon on a skewer, alternating with the oysters until the skewer is full. Broil over a medium flame. When the edges begin to ruffle, the oysters are ready. While you are doing this, prepare drawn butter by placing a cup near the flame so that it will melt. When it does, mix in the minced parsley.
Alternate the oysters and bacon on a hot plate and pour the drawn butter and parsley over them. Garnish with olives and lemon slices and you have the perfect, Louisiana tailgating snack, even if you are in a bar watching the game on a big screen TV.

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