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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour.
Dredge oysters in mixture. Shake off excess.
Heat 1/4 cup oil in a small saute pan over medium heat. Fry oysters, 5 at a
time, for 1 minute per side or until golden. Wipe pan and use fresh oil for
each batch. Drain on paper towels. Keep warm.
SPINACH & RED ONION SALAD Stack spinach leaves together, 5 or 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 pinch of salt and
pour over onion. When cool, 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 minutes or
until bacon is crisp. Remove and drain on paper towel. Pour off half of
bacon fat from pan. Add shallots and garlic and sautJ for 2 minutes. Stir
in white wine vinegar. Bring to a boil, stirring constantly, then add
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 until dressing is slightly thickened. Season
with salt and pepper. Add blue cheese and bacon strips. Keep warm.
ANCHO CHILI MAYONNAISE Soak chilies in hot water for about 20 minutes or
until soft. Place in a blender and puree until smooth. Add egg yolk, Dijon
mustard, and balsamic vinegar. Process until well incorporated. With
blender running, slowly add oil in a thin, steady stream. When well
combined, blend in lime juice. Season to taste. Pour mixture into a plastic
ketchup bottle and set aside until ready to use.
ASSEMBLY On each of four salad plates, arrange 5 little mounds of Spinach &
Red Onion Salad, allowing about 2 tablespoons 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 teaspoon
Ancho Chili Mayonnaise on top of each oyster. Serve immediately.
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