Entries
Oyster Nachos
Canola oil for frying
Buttermilk and flour for dredging
16 fresh raw oysters
16 Yuca Nacho Chips (recipe follows)
½ cup each: Tex-Mex Gourmet Picante Sauce and Habanero Mayo (recipe follows)
In a small skillet, heat 1 inch of oil to 375 degrees. Place buttermilk and flour in 2 shallow bowls. Soak oysters in buttermilk, then dip into flour (oysters should be lightly coated). Fry each oyster 45 seconds to 1 minute or until lightly browned. Drain oysters on paper towels. To serve: Put a teaspoonful of Pico de Gallo on each chip. Top with a fried oyster and ½ teaspoon Habanero Mayo. Makes 16 nachos.
Yuca Nacho Chips
2 yuca roots (cassava or manioc), peeled and thinly sliced
½ cup vegetable oil
Sea salt
Soak yuca slices in hot water 15 minutes, then drain. Heat oil in a skillet to 375 degrees; fry chips 1 minute or until light brown. Drain on absorbent paper and dust with sea salt. Makes about 2 dozen.
Habanero Mayo
2 tablespoons each: Dijon mustard and honey
½ cup chopped cilantro leaves
1 tablespoon minced habanero chili
2 egg yolks
1 tablespoon fresh lemon juice
½ teaspoon sea salt
½ cup olive oil
In a blender, mix mustard, honey, cilantro, habanero, egg yolks, lemon juice and salt. Turn blender on. Remove the cap in blender and with motor running, gradually pour a thin stream of oil onto the yolk mixture until it thickens. Refrigerate. Makes 1 ½ cups.
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