Chargrilled Oysters with Parmesan Breadcrumbs and Pickled Peppers

Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po’boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.


  • Pickled Peppers
  • 1 cup rice wine vinegar
  • ½ cup granulated sugar
  • ½ cup water
  • 1 teaspoon salt
  • 1 ½ cups thinly sliced jalapenos
  • Breadcrumbs
  • 3 cloves garlic, minced
  • ¾ pound unsalted butter
  • 2 ½ cups panko breadcrumbs
  • 1 cup grated parmesan cheese
  • 1 cup frozen spinach, thawed and excess water removed
  • 1 Tablespoon worcestershire sauce
  • 24 large oysters such as Blue Point, shucked and in the shell


  1. Pickled Peppers
  2. Add the vinegar, sugar, water and salt to a small saucepan.

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