Fried oysters with chili corn sauce-brennan's

Yield: 4 servings

Measure Ingredient
3 cups Heavy cream
2 tablespoons Butter
½ \N Poblano chili or pasilla
½ \N Red bell pepper
⅓ \N Onion
1 large Ear of corn
2 \N Garlic cloves -- minced
2 tablespoons Tequila
2½ tablespoon Chili powder
2 teaspoons Ground cumin
1 dash Salt
1 dash Fresh ground pepper
1 dash Cayenne pepper
24 \N Shucked oysters
\N \N Vegetable oil - deep frying
1 cup Instant masa mix
1 cup All purpose flour
2½ tablespoon Cajun Seasoning
\N \N Mix-Brennans
\N \N OYSTERS-----

~----------------SAUCE-------------------------- Cook cream in heavy large saucepan over medium heat until reduced to 1½ 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 ½ 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 on-line-I hope this imports okay! **Elayne/Minneapolis 01/11/93 08:46 pm****

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