Brandied Oysters
Ingredients:
| 2 – Fresh Apricots |
|
1 – Minced Shallot |
| 1 Cup – Roasted Macadamia Nuts |
|
12 – Pacific Oyster |
| 1 – Egg |
|
1 Cup – All Purpose Flour |
| 1 Cup – Panko Bread Crumbs |
|
3 tsp. – Salt |
| 3 tsp. – Ground Black Pepper |
|
1 tbsp. – Apricot Brandy |
| 1/2 tsp. – Cayenne Pepper |
|
1-1/4 Cup – Olive Oil |
| 2 tbsp. – Butter |
|
|
| 1 – Lemon (The Juice) |
|
1 – Lemon (The Juice) |
Directions:
1. Pre-heat the oven to 350 degrees. Peel the apricots, slice them in half around the pits. Remove the pits and cut them to a medium dice place them into a pan with the butter and allow them to caramelize.
2. When the apricots have caramelized evenly place the shallots and the brandy into the pot and ignite with a lighter to burn off the alcohol. Cook for 4 to 5 minutes until the shallots have taken on a translucent color, stiring constantly taking care not to burn the bottom of the pot.
3. Remove the apricot mixture from the pot and place into a food processor and puree until completely smooth. Place back into the pot for an additional 3 minutes over a low heat then remove the pan from the heat and cover.
4. In a bowel mix the cayenne pepper, black pepper, salt, and 1/4 cup olive oil. Set the oil mixture to the side. Split the macadamia nuts and place into the oil mixture and toss to evenly coat with the oil blend. Place the nuts onto a sheet pan and into an oven at 350 degrees. Wait for them to become a medium golden brown and remove them from the oven. Nuts go from roasted to burnt in a second, watch them closely.
5. Shuck the oysters, rinse them in cold water and pat dry with paper towels. Place the four, egg and panko into 3 small bowels. Dip each oyster first into the seasoned flour, then the egg then the panko and set on a paper plate until all of them are finished. Place into the freezer for 10 minutes to firm them up and heat the remaining oil in a large saute pan at a low to medium heat.
6. When the oil in the saute pan is up to temperature place each oyster into the pan gently and cook for about 2 minutes and flip (Only turn once) and cook until the breading is golden brown. Remove from the pan and place on paper towel to drain excess oil and place 3 oysters on each plate, using a tablespoon sauce the oysters across the center and sprinkle a few nuts over the top of each one and serve.
the flour and the eggs. Gradually add the milk and water while stirring to combine the ingredients. Add the melted butter and mix until the mixture is smooth.
