Cornmealfriedoysterswithchipotlemayonnaise Recipes

Steps:

• Add corn to a 6- to 8-quart pot of boiling water. Return water to boiling, then cover and remove from heat. Let stand 10 minutes. Transfer corn with tongs to paper towels to drain.
• Stir together mayonnaise and chiles in a small bowl.
• Heat skillet over moderately high heat until hot, then roast corn in 2 batches, turning occasionally with tongs, until blackened in spots, about 5 minutes per batch. Cut corn crosswise into 2-inch sections with a sharp knife and serve with mayonnaise and lime wedges.

Steps:

• Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
• Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
• When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
• Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.

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.

Steps:

• Mix dry ingredients.
• Dredge oysters in this and let sit on paper 5 minutes.
• Heat oil and butter until sizzling hot.
• Add oysters.
• Brown lightly 30-40 seconds on each side.
• Serve immediately with lemon juice or tartar sauce.

Steps:

• In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.