Oysters Edward

Brennan's Steakhouse Recipe

2 tablespoons butter
4 medium ripe tomatoes, seeded and minced
1 pound Tasso, minced (see kicthen note below)
1 1/2 cups heavy cream
36 oysters in their shells
1-1 1/2 cups corn flour
oil for deep frying
1 cup sour cream
salt and black pepper
fresh parsley, chopped for garnish

Melt the butter in a medium skillet, then add the tomatoes and saute them about 3 minutes.
Stir in the tasso and cook for an additional 3 minutes. Reduce the heat to low and add the whipping cream. Simmer until the sauce thickens, about 6 minutes. Keep the sauce warm until serving.
Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters.

Place the corn flour in a shallow bowl or pan; season with a pinch each of salt and pepper. Dredge the oysters in the seasoned corn flour, then deep fry them in oil heated to 375 degrees until golden brown, about 3 to 4 minutes. Drain on paper towels. Divide the oyster shells between six large plates or trays. Generously spoon tasso sauce into each oyster shell. Place one fried oyster on top of the sauce. Dot the oysters with a heaping teaspoon of sour cream, garnish with chopped parsley and serve.

Note: Tasso is highly seasoned Cajun smoked ham. If unavailable, substitute smoked ham and add cayenne pepper to taste.

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