You know what I love about SeptembeR, OctobeR, NovembeR and DecembeR? It's oyster season! Not that I don't indulge in bivalves year-round, but during these months oysters are at their peak. For the next few weeks, I'll be sampling the most memorable and tasty oyster dishes in Houston.
No. 9, Oysters Baton Rouge at Pappadeaux Seafood Kitchen.
Oyster purists will not be fans of Oysters Baton Rouge, but if you can get over the fact that the mollusk is more a vehicle for other flavors, then this dish will surely suit your fancy. A half dozen oysters on the half shell are generously covered with parmesan romano cheese and baked until they reach a toasty brown.
The salty, almost (pleasantly) burnt layer of parmesan simultaneously stands up to the strong brininess of the oysters and adds a welcome dairy dimension to the dish. You can still slurp these suckers, but the accompanying seafood spoon is helpful in ensuring every last bit of cheese is gone from the shell.
Condiments only enhance the experience: With a dollop of cocktail sauce and a squeeze of lemon, Oysters Baton will make your tongue prickle but your taste buds soar as your brain tries to meld together the sweet, the sour and the salty into one fantastic taste.
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