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[Navajo Grill Oyster Rockefeller Soup] [Oysters
Medici] [Pan Roasted Texas Oysters]
[Warm Oysters in Truffle Cream] [Oyster Stew with Cilantro Pesto]
[Oyster Nachos]
JEFFREY'S OYSTER NACHOS
David Garrido, Jeffrey's, Austin, TX
Jeffrey's restaurant in Austin sells 40 orders of these a day. Even people who never liked oysters before go wild for this crispy fried oyster on a crunchy chip with Habanero Mayo.
canola oil for frying
16 fresh, raw oysters
buttermilk for dredging
16 nacho chips
1/2 cup pico de gallo
1/2 habanero mayo (recipe follows)
In a small skillet, heat a one inch depth of canola oil to 375 degrees. Put the buttermilk and flour into two shallow bowls. Soak the oysters in buttermilk, then dip them in flour. Fry each oyster 45 seconds to 1 minute or until lightly brown.* Transfer oysters to paper towels to drain. To serve, put a teaspoon full of pico de gallo on each chip, then a fried oyster and top with half a teaspoon of habanero mayo. Yields 16 nachos.
YUCCA NACHO CHIPS
Yucca root is one of those unusual tubers you often find in ethnic produce markets. They fry very well and make excellent nacho chips because they stay crispy. They also taste lighter than corn chips. You can use these chips for the nachos.
2 yucca roots, peeled and slicked thin
1/2 cup vegetable oil
Soak the yucca slices in hot water for fifteen minutes, then drain. Heat the oil in a skillet to 375 degrees and then fry the chips for one minute or until light brown. Drain on absorbent paper and dust with sea salt. Yields about 2 dozen chips
HABANERO MAYO
This is an outrageously tasty topping for nachos. If you want to cheat, you can mix the mustard, honey, cilantro and minced chile into a cup of bottled mayonnaise, but it tastes much better homemade.
2 tablespoons dijon mustard
2 tablespoons honey
1/2 cup cilantro, chopped
1 tablespoon minced habanero chile
2 egg yolks
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/2 cup olive oil
In a blender, mix the mustard, honey, cilantro, habanero, egg yolks, lemon and salt. Remove the inner part of the top of the blender, if possible. With the blender running, gradually pour a thin stream of olive oil onto the yolk mixture so that the mixture thickens. Refrigerate. Yields 1 1/2 cups.
*FDA Recommends frying at 375 degrees for at least 3 minutes
Questions or comments: oysters@agr.state.tx.us
