3/4 cup vegetable oil |
1/4 cup sherry vinegar |
2 tablespoons chopped shallots |
1 teaspoon chopped garlic |
salt |
freshly ground black pepper |
3/4 cup blue cheese |
2 cups shredded white cabbage |
2 cups shredded red cabbage |
1/2 cup thinly sliced red onion |
1 tablespoon finely chopped parsley leaves |
1 cup all-purpose flour |
1 cup masa flour |
creole seasoning |
32 each large louisiana oysters |
1 cup emeril's bbq sauce, recipe follows |
8 individual french bread rolls or pistolletts |