El Restaurante Mexicano
Spring 2002
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Fried Oyster Tostadas with Andouille Makes 4 servings | |||
| The tostadas: | |||
| 1 | c. cornmeal | ||
| 1/2 | c. all-purpose flour | ||
| 1 | t. salt | ||
| 1/2 | t. paprika | ||
| 1/2 | t. cayenne powder | ||
| 1 | T. olive oil | ||
| 1 | sm. yellow onion, diced | ||
| 4 | scallions, sliced | ||
| 3 | garlic cloves, minced | ||
| 1 | lb. andouille, diced | ||
| 1/2 | c. heavy cream | ||
| 1 | T. Tabasco | ||
| Vegetable oil for frying | |||
| 8 | blue corn tortillas, cut into 4-in. circles | ||
| 32 | fresh oysters, shucked and in their liquid | ||
| 2 | bunches spinach (about 1 c.), cleaned, stemmed, and thinly sliced | ||
| 6 | med. radishes, cut into thin slices | ||
| 3/4 | c. Saffron Aioli, divided | ||
Recipe and photo from Stephan Pyles' "New Tastes from Texas," ©1998 by Stephan Pyles and KERA. Reprinted by permission of Clarkson N. Potter, a division of Random House, Inc.
Pour enough oil in a medium saucepan to come 1/2 inch up the side; heat to 350 degrees F or until lightly smoking. Fry the blue corn tortillas one at a time until crispy, about 1 minute, and drain on paper towels.
Dredge the oysters in batches of 4 to 6 in the cornmeal mixture. Carefully place in the hot oil and fry each batch for 2 minutes or until golden brown; drain on paper towels.
Place the spinach and radish slices in a mixing bowl and dress with half of the Saffron Aioli. Place one tostada on each serving plate and spoon on the andouille mixture. Place 4 oysters on top of the andouille, and top with another tostada. Place some of the spinach mixture on top of the tostada. Top with 4 more oysters. Drizzle the remaining Saffron Aioli around plates.
| 16 | threads saffron | ||
| 2 | T. hot water | ||
| 3 | T. minced garlic | ||
| 2 | lg. egg yolks, at room temperature | ||
| 2 | T. fresh lemon juice | ||
| 1/2 | t. salt | ||
| 1-1/4 | c. extra-virgin olive oil, at room temperature | ||
| Combine the saffron with the hot water in a small bowl and let steep for 15 minutes. Combine the garlic with the egg yolks, lemon juice, and salt in a medium bowl. Slowly drizzle in the oil, whisking continuously until thickened. Add the saffron water, and stir until incorporated. Serve with tostadas.
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