Ingredients Jump to Instructions ↓

  1. 1/4 cup blanched corn

  2. 4 ripe Italian plum tomatoes, peeled, seeded and diced

  3. 1/4 cup minced onions

  4. 1 teaspoon minced jalapeno peppers

  5. 2 tablespoons chopped fresh cilantro

  6. 1 tablespoon freshly squeezed lime juice

  7. 1 teaspoon freshly squeezed lemon juice Salt and black pepper

  8. 3/4 cup freshly grated horseradish or bottled, if not prepared with cream

  9. 3 tablespoons minced shallots

  10. 2 teaspoons minced garlic

  11. 2 teaspoons Dijon mustard White pepper

  12. 1 1/2 cups heavy cream

  13. 1 cup flour

  14. 2 tablespoons Essence, recipe follows

  15. 1 cup masa harina

  16. 2 large eggs

  17. 1 cup milk

  18. 1/2 cup olive oil

  19. 24 large freshly shucked oysters, liquor drained and reserved

  20. 2 1/2 tablespoons paprika

  21. 2 tablespoons salt

  22. 2 tablespoons garlic powder

  23. 1 tablespoon black pepper

  24. 1 tablespoon onion powder

  25. 1 tablespoon cayenne pepper

  26. 1 tablespoon dried oregano

  27. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Combine the corn, tomatoes , onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan , combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil , whisking gently. Reduce the heat and simmer , stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm. In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash , letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa. Combine all ingredients thoroughly. Yield: 2/3 cup


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