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Ingredientes
- 3 c. Heavy cream
- 2 Tbsp. Butter
- 1/2 x Poblano chili or possibly pasilla
- 1/2 x Red bell pepper
- 1/3 x Onion
- 1 lrg Ear of corn
- 2 x Garlic cloves -- chopped
- 2 Tbsp. Tequila
- 2 1/2 Tbsp. Chili pwdr
- 2 tsp Grnd cumin
- 1 dsh Salt
- 1 dsh Fresh grnd pepper
- 1 dsh Cayenne pepper
- 24 x Shucked oysters Vegetable oil - deep frying
- 1 c. Instant masa mix
- 1 c. All purpose flour
- 2 1/2 Tbsp. Cajun Seasoning Mix-Brennans OYSTERS-----
Direcciones
- SAUCE- Cook cream in heavy large saucepan over medium heat till reduced to 1 1/2 c., stirring occasionally, about 20 min. Set aside. Julienne the chili, red pepper and onion. Scrape kernels off the ear. Heat butter in heavy medium skillet over low heat. Add in chili, bell pepper, onion, corn and garlic and saute/fry till slightly softened, about 4 min. Transfer vegetables to bowl. Add in tiquila to skillet and bring to boil, scraping up any browned bits. Fold in reduced cream, vegetables, chili pwdr and cumin. Season with salt, pepper and cayenne and simmer till thickened to sauce consistency, about 5 min. Keep hot in top of double boiler over hot water. Heat oil in deep fryer or possibly large skillet to 375 F. Combine masa mix, flour and 2 1/2 Tbsp. Brennan's Cajun Seasoning Fold in medium bowl. Dredge oysters in mix. Add in oysters to oil in batches and fry till golden, 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 4 servings | |
| Calories 702 | |
| Calories from Fat 385 | 55% |
| Total Fat 43.9g | 55% |
| Saturated Fat 25.27g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 366mg | 15% |
| Potassium 589mg | 17% |
| Total Carbs 63.22g | 17% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.19g | 1% |
| Protein 14.34g | 23% |
