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Ингредиенты
- 20 lrg Fresh oysters Mansion pepper mix
- 1 Tbsp. All-purpose flour
- 1 c. Peanut oil Spinach & red onion salad
- 1 1/2 c. Packed fresh spinach leaves, washed and dry
- 1 sm Carrot
- 1 x Red onion
- 1/4 c. Sweetened rice wine vinegar
- 1 Tbsp. Sugar
- 1 pch Salt Bacon-blue cheese dressing
- 4 slc Bacon
- 3 x Shallots, peeled and chopped
- 1 x Clove garlic, peeled and chopped
- 2 Tbsp. White wine vinegar
- 1/4 c. Heavy cream
- 1/4 c. Chicken stock
- 1 c. Fresh buttermilk
- 1 Tbsp. Cornstarch
- 1 Tbsp. Water Salt to taste Fresh cracked black pepper, to taste
- 1/4 c. Blue cheese, crumbled Ancho chili mayonnaise
- 4 x Ancho chilies, seeded
- 1 lrg Egg yolk
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Balsamic vinegar
- 1 c. Corn oil
- 1 x Lime or possibly to taste, juice of Salt to taste
Инструкции
- OYSTERS Shuck oysters and drain liquid. Combine pepper mix and flour.
- Dredge oysters in mix. Shake off excess.
- Heat 1/4 c. oil in a small saute/fry pan over medium heat. Fry oysters, 5 at a time, for 1 minute per side or possibly till golden brown. Wipe pan and use fresh oil for each batch. Drain on paper towels. Keep hot.
- SPINACH & RED ONION SALAD Stack spinach leaves together, 5 or possibly 6 leaves thick. Roll into a log shape and cut into thin slices. You will have spinach threads. Set aside.
- Peel carrot and cut into very thin julienne. Toss with spinach in a medium bowl and set aside. Peel onion. Cut in half and slice into very thin half-moon shapes. Put in a small bowl and set aside.
- Heat rice vinegar and sugar in a small saucepan over medium heat, stirring constantly. When sugar dissolves, remove from heat. Add in healthy pinch of salt and pour over onion. When cold, drain onion and pour over spinach and carrot and toss to combine.
- BACON BLUE CHEESE DRESSING Julienne bacon across grain into short strips.
- Place in a medium sautJ pan over medium heat and sautJ for 6 min or possibly till bacon is crisp. Remove and drain on paper towel. Pour off half of bacon fat from pan. Add in shallots and garlic and sautJ for 2 min. Stir in white wine vinegar. Bring to a boil, stirring constantly, then add in cream, chicken stock, and buttermilk. Return to a boil.
- Dissolve corn starch in water. when dressing returns to a boil, stir in corn starch little by little till dressing is slightly thickened. Season with salt and pepper. Add in blue cheese and bacon strips. Keep hot.
- ANCHO CHILI MAYONNAISE Soak chilies in warm water for about 20 min or possibly till soft. Place in a blender and puree till smooth. Add in egg yolk, Dijon mustard, and balsamic vinegar. Process till well incorporated. With blender running, slowly add in oil in a thin, steady stream. When well combined, blend in lime juice. Season to taste. Pour mix into a plastic ketchup bottle and set aside till ready to use.
- ASSEMBLY On each of four salad plates, arrange 5 little mounds of Spinach & Red Onion Salad, allowing about 2 Tbsp. per mound, around the outside of each plate. Drizzle Bacon-Blue Cheese Dressing in the center of each plate. Place an oyster on each salad mound, then streak about 1/2 tsp. Ancho Chili Mayonnaise on top of each oyster. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 787 | |
| Calories from Fat 663 | 84% |
| Total Fat 74.8g | 94% |
| Saturated Fat 15.49g | 62% |
| Trans Fat 0.16g | |
| Cholesterol 91mg | 30% |
| Sodium 522mg | 22% |
| Potassium 410mg | 12% |
| Total Carbs 20.73g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 11.98g | 8% |
| Protein 9.71g | 16% |
