Por These to-die-for oysters originated with Chef David Garrido of Jeffrey’s, the favorite restaurant of President George W. and Laura Bush when they lived in Austin.The main problem may be finding the firm yuca chips, which are made from yuca, the root of cassava or manioc, a South American native plant. Look in Latin American or ethnic food stores.
Makes 4 Servings
Canola oil for frying
Buttermilk for dredging
All-purpose flour, or masa for dredging
16 oysters, shucked
16 yuca chips or nacho chips if yuca not available
½ cup pico de gallo, recipe following
½ cup chipotle mayonnaise, recipe following
In a small skillet, pour in canola oil to a depth of 1 inch; heat to 375ºF. Put buttermilk and flour or masa into 2 separate, shallow bowls. Coat oysters with buttermilk, then dip them in the flour or masa. When oil is hot, slide the oysters in, a few at a time; fry for 45 seconds to 1 minute, or until lightly browned. Transfer oysters to paper towels to drain. Keep warm until all are cooked.
To serve, put a heaping teaspoonful of pico de gallo on each chip, then a fried oyster. Top each with a heaping teaspoonful of chipotle mayonnaise. Serve immediately.
NOTE: Often the chips are small or broken making it necessary to use more by overlapping them so that they will hold an oyster.
PICO DE GALLO
Makes 1 ½ cups
1 cup ripe tomato, diced
½ cup onion, diced
1 serrano chili pepper, stemmed, seeded and minced
¼ cup fresh cilantro, chopped
1 tablespoon fresh lemon juice
Salt to taste
Combine all ingredients in a bowl, including salt. Mix well; refrigerate for 30 minutes to allow flavors to blend before serving
CHIPOTLE MAYONNAISE
Makes 1½ cups
2 tablespoons Dijon mustard
2 tablespoons honey
½ cup fresh cilantro, chopped
1 teaspoon chipotle adobado purée, or to taste
2 egg yolks
1 tablespoon fresh lemon juice
½ teaspoon sea salt
¾ cup olive oil
In a blender combine mustard, honey, cilantro, chipotle, egg yolks, lemon, and salt. Pulse blender on and off briefly to mix. Remove center section of blender lid, if possible, if not, remove lid.With blender running, gradually pour in oil in a thin, steady stream, processing until mixture thickens to a mayonnaise.Transfer to a bowl; cover and refrigerate for up to two days.
NOTE: You can cheat a little by using 1 cup of Hellmann’s® Lite Mayonnaise and adding mustard, honey, cilantro, and chipotle adobado purée to it.