Fried Oysters with Chili Corn Sauce-Brennan's

Title:
Fried Oysters with Chili Corn Sauce-Brennan's

Yield:
4 Servings

Categories:
American,
Seafood,
Main
Dishes,
Tex-mex




Ingredients:





     3 c  Heavy cream


     2 tb Butter


   1/2    Poblano chili or pasilla


   1/2    Red bell pepper


   1/3    Onion


     1 lg Ear of corn


     2    Garlic cloves -- minced


     2 tb Tequila


 2 1/2 tb Chili powder


     2 ts Ground cumin


     1 ds Salt


     1 ds Fresh ground pepper


     1 ds Cayenne pepper


    24    Shucked oysters


          Vegetable oil - deep frying


     1 c  Instant masa mix


     1 c  All purpose flour


 2 1/2 tb Cajun Seasoning


          Mix-Brennans


          OYSTERS-----






 ~----------------SAUCE-------------------------- Cook cream in heavy large


 saucepan over medium heat until reduced to 1 1/2 cups, stirring


 occasionally, about 20 minutes. Set aside. Julienne the chili, red pepper


 and onion.  Scrape kernels off the ear. Melt butter in heavy medium skillet


 over low heat. Add chili, bell pepper, onion, corn and garlic and saute


 until slightly softened, about 4 minutes. Transfer vegetables to bowl. Add


 tiquila to skillet and bring to boil, scraping up any browned bits. Mix in


 reduced cream, vegetables, chili powder and cumin. Season with salt, pepper


 and cayenne and simmer until thickened to sauce consistency, about 5


 minutes. Keep warm in top of double boiler over warm water. Heat oil in


 deep fryer or large skillet to 375 F. Combine masa mix, flour and 2 1/2


 Tbsp. Brennan's Cajun Seasoning Mix in medium bowl. Dredge oysters in


 mixture. Add oysters to oil in batches and fry until golden brown, about 1


 minute.  Transfer to paper towels using slotted spoon and let drain. Serve,


 passing sauce separately. Brennan's Restaurant, Houston Bon Appetit 2/90 I


 edited on-line-I hope this imports okay! **Elayne/Minneapolis 01/11/93


 08:46 pm****


 


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