Shuck oysters and drain liquor. Combine Mansion Barbeque Spice Mix
and flour. Dredge oysters in mixture, shake off excess. Heat 1/4 cup
oil in a small sauté pan over medium heat. Fry oysters, 5 at a time,
for about 3 minutes per side or until golden. Wipe pan and use fresh
oil for each batch. Drain on paper towels; keep warm.
On each side 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 mound, then streak about
1/2 teaspoon Ancho Chili Mayonnaise on top of each oyster. Serve
immediately.
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 and pour onion over spinach and
carrot and toss to combine.
Bacon-Blue Cheese Dressing
Julienne bacon across grain into short strips. Place in a medium
sauté pan over medium heat and sauté for 6 minutes or until bacon is
crisp. Remove and drain on paper towel. Pour off half of the bacon fat
from the pan. Add shallots and garlic and sauté 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.
Mansion Barbecue Spice Mix
Mix all ingredients together and store in a cool, dry place.
Source: Recipe courtesy of the Texas Department of Agriculture
