Chipotle Mayonnaise For Oysters And Mussels Food

CORNMEAL-FRIED OYSTERS WITH CHIPOTLE MAYONNAISE

Steps:

• Fried Oysters:.
• Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
• Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Sauté for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
• Chipotle Mayonnaise:.
• Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.

CHIPOTLE MAYONNAISE

Steps:

• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

CHIPOTLE MAYONNAISE

Steps:

• Add all ingredients to a food processor and puree. Season with salt and pepper to taste.

WOOD-GRILLED OYSTERS IN CHIPOTLE VINAIGRETTE

Steps:

• 1. Prepare a hot fire in a grill.
• 2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)
• 3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
• 4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.

CHIPOTLE MAYONNAISE (SIMPLE)

Steps:

• Stir all ingredients together and refrigerate. The flavors will develop after several hours.

CHIPOTLE MAYONNAISE FOR SPIKED CLAMS AND OYSTERS

Steps:

• Process mayonnaise, chipotles, lime juice, cumin, and garlic in a food processor until smooth. Season with salt. If not serving immediately, refrigerate in an airtight container up to 4 days.