Islay Scotch and Oysters

Cooking with Scotch Whisky – Smokey Oven-broiled Oysters  

Louisiana is the epicenter of some of the best food in the world. Our rich waters and fertile lands yield bountiful resources for delectable creations.

One of my favorite Louisiana dishes is the Char-grilled Oysters at Drago’s in Metairie (a suburb of New Orleans). Loaded with butter, garlic and Parmesan cheese, these oysters are the epitome of Louisiana cuisine. Veteran cooks hand shuck and char-grill these salty gems in front of your eyes at the restaurant’s oyster bar.  Lightly toasted French bread sits alongside to soak up all that buttery goodness left behind in the shell. Hungry yet?

I’ve often wondered what it would be like to add a bit of Islay single malt – to infuse some peaty, smokey flavors to compliment the brine of the oyster. Next time I go to Drago’s I’ll be sure to take a pipette and order a dram. But I’m impatient so this calls for an experiment.



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