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RANCH 616 CHILI FLOUR FRIED TEXAS OYSTERS SERVED WITH PINEAPPLE, JICAMA, KIWI AND HABANERO CHILI SALSA

Kevin Williamson, Ranch 616

Serves 6 as appetizer

Pineapple, Jicama, Kiwi and Habanero Chili Salsa
1 cup diced fresh pineapple
1/3 cup fine diced jicama
1/3 cup skinned and diced kiwi
1 tablespoon minced shallot
3 tablespoons minced scallion
3 tablespoons white wine vinegar
1 teaspoon fine diced habanero chili
1 tablespoon fresh chopped cilantro

Combine all ingredients (except chopped cilantro) in a bowl. Mix well. Add pinch of salt and pepper. Let sit 10-15 minutes and then add cilantro - mix and reserve to serve at room temperature.

6 Texas oysters, shucked
Soak in buttermilk, refrigerate overnight or at least 2 hours

"Ranch 616" Mixture
1 pound all purpose flour
2 cups cornmeal
1/8 cup paprika
1/4 cup chili powder
1/8 cup cayenne pepper
1/8 cup granulated garlic
1/8 cup Mexican oregano
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon mustard powder

Mix all ingredients in a bowl.

Dredge Texas oysters from buttermilk into " Ranch 616" mixture. Deep fry in 375 degree F oil for 3 minutes.

Presentation:
3 cups mixed greens
2 carrots, shredded
Assemble greens on the bottom of plate, then carrots, salsa in the middle and then stack oysters around the salsa.

Percent Daily Value per serving: Iron - 26%; Zinc - 85%; Vitamin B12 - 111%

Questions or comments: oysters@agr.state.tx.us