Recipe - Fried Oysters With Chili Corn Sauce-Brennans

3 cup Heavy cream
2 tablespoon Butter
One half Poblano chili or pasilla
One half Red bell pepper
1/3 Onion
1 lg Ear of corn
2 Garlic cloves minced
2 tablespoon Tequila
2 One half tablespoon Chili powder
2 teaspoon Ground cumin
1 ds Salt
1 ds Fresh ground pepper
1 ds Cayenne pepper
24 Shucked oysters
Vegetable oil deep frying
1 cup Instant masa mix
1 cup All purpose flour
2 One half tablespoon Cajun Seasoning
MixBrennans
OYSTERS

~SAUCE Cook cream in heavy large
saucepan over medium heat until reduced to 1 One half 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 onlineI hope this imports okay! **Elayne/Minneapolis 01/11/93
08:46 pm****

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