ROUSES.COM
31
what’s This here Sauce?
by
Billy Royster
M
y wife, Ali, and I have been cooking steaks on our
Big Green Egg. I came up with my own version of
Worcestershire Sauce, which is an excellent sauce for
cuts with beefier flavors, like our Texas Star Beef boneless strip
steaks. It will keep in the refrigerator for up to a month (use an
airtight container), but it needs to simmer for about 6 hours, so if
you’re in a pinch, there’s always Lea & Perrin’s.
worcestershire Sauce
WHAT YOU WILL NEED
2
tablespoons Rouses olive oil
6
cups coarsely chopped onions
4
jalapenos, roughly chopped
2
tablespoons minced garlic
2
tablespoons Rouses salt
2
teaspoons Rouses black pepper
8
ounces anchovy fillets, drained of oil
4
cups dark corn syrup
2
cups Steen’s Syrup
2
quarts distilled white vinegar
4
cups water
½ teaspoon whole cloves
2
whole, medium lemons, peeled and seeded
12 ounces prepared horseradish
HOW TO PREP
In a large stockpot over high heat, cook onions and jalapenos in oil until just
wilted, about 2 to 3 minutes. Add the rest of the ingredients and bring mixture
to a boil. Reduce heat and simmer uncovered, stirring occasionally, until sauce
thickens enough to lightly coat a wooden spoon, about 6 hours. Strain sauce
into a clean bowl or container.
W
e share more than just a love of great local seafood with
Acme Oyster House; we also share a parking lot. There’s an
Acme Oyster House in our shopping center on Veterans Boulevard
in Metaire near Causeway. Acme also opened a new location in
Gulf Shores just down the parkway from our new Rouses Markets.
Acme’s chargrilled oysters are a favorite.
—Ali Rouse Royster
Acme’s Chargrilled oysters
WHAT YOU WILL NEED
2
dozen Gulf oysters, freshly shucked, on the half shell
1
pound salted butter
2
bunches of green onions, chopped fine
20 toes of fresh garlic, puréed
1
teaspoon crushed red pepper
3
tablespoons fresh thyme, chopped fine
3
tablespoons fresh oregano, chopped fine
2
tablespoons fresh lemon juice
1
tablespoon Worcestershire sauce
2
tablespoons Creole seasoning
2
ounces white wine
8
ounces Romano cheese, grated
1
loaf French bread
HOW TO PREP
SAUCE
Butter garlic sauce should be prepared just prior to grilling the oysters.
In a large sauté pan add 2 sticks (or ½ pound of butter and place over a
medium heat. Add green onions, garlic, red pepper, thyme, oregano, lemon
juice, Worcestershire sauce and Creole seasoning. Cook for 2 minutes and add
white wine. Stir ingredients continuously and cook until green onions are soft.
Remove from heat and allow to cool for 3 minutes.
In a large mixing bowl (before the mixture is completely cool) add remaining
butter (or ½ pound) and sauce. Blend until butter is folded into the sauce. Final
product should be a creamy consistency.
(Serves 4)
GRILLING OYSTERS
Pre-heat grill to 350 degrees.
Place oyster on the half shell on the center of the grill. Once the water around
the oyster begins to bubble and the oyster begins to rise, ladle ½ an ounce of
the butter garlic sauce on top of each oyster.
Top with a ¼ ounce of grated Romano cheese. Allow cheese to melt. Oysters
should brown slightly around the edges.
Remove oysters and place on a heat-resistant plate or platter.While still hot add
½ ounce of butter sauce to the top of each oyster. Serve immediately with warm
French bread for dipping.
on The half Shell
photo by
Cheryl Gerber
GRIllING
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