(no subject)

Richard Lee Holbert (oldag85tx@charter.net)
Mon, 12 May 2003 08:14:41 -0500

Chili Fried Gulf Oysters

Chef Carl Walker Brennan's of Houston


Fried Oysters

3 Cups Chili Corn Sauce
   Vegetable oil
3 Cups Texas sweet potatoes, julienned
3/4 Cup cornmeal or "masa harina" corn flour
3/4 Cup all purpose flour
2 Tablespoons Creole seafood seasoning, divided evenly
36 Texas oysters


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Chili Corn Sauce

2 Tablespoons vegetable oil
3/4 Cup Texas onion, julienned
3/4 Cup Texas poblano pepper, julienned
3/4 Cup Texas red pepper, julienned
1-1/2 Cups fresh Texas corn kernels
 1/2 Cup tequila
1-1/2 Cups whipping cream
1 Teaspoon ground cumin
1 Tablespoon chili powder Salt and
   black pepper


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Directions for the Chili Fried Gulf Oysters

Prepare Chili Corn Sauce; reserve and keep warm.
Heat about 2 inches of oil to 325°F in a deep fat fryer. Fry sweet potatoes
until crisp, drain on paper towels and reserve. Combine cornmeal, flour and
1 tablespoon seafood seasoning in a medium bowl.
Season oysters with remaining tablespoon of seafood seasoning, dredge in
flour mixture, and fry in batches of 9 oysters at a time until crisp. Remove
oysters and sprinkle with a little extra seafood seasoning; drain on paper
towels on a rack. keep warm.
Ladle ˝ cup Chili Corn Sauce in center of each plate. Edge sauce with 6
oysters. Top the sauce with a mound of fried sweet potatoes.
Heat oil in a medium-sized skillet over medium-high heat. Add onion, poblano
and red peppers, and corn; sauté until vegetables are tender. Deglaze pan
with tequila and cook until liquid is reduced by half.
Add cream, cumin, chili powder; cook until reduced enough to coat the back
of a spoon. Season with salt and pepper. Reserve and keep warm until ready
to use.

A Texas Semillon or Sauvignon Blanc is a great accompaniment to this spicy
dish.




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