Ersters

What I wouldn't give to be standing at the bar at Felix's with a cold Dixie and a couple dozen oysters. Oysters aren't super easy to come by in the Detroit area, and they're on the pricey side. At the last two restaurants I've cooked, we served a few different varieties, it was nice to have that connection. So when I get to New Orleans I eat my fill! My buddy Tom and I always say, Oysters save our lives during Mardi Gras! I love 'em all ways: Fried, fried on a Po' Boy, baked, in soup, skewered, and on and on. But the best way is raw on the half-shell, with a couple of drops of Tabasco. I'll surely have more posts about oysters, as well as some great recipes on New Orleans Cuisine.