Winning Recipe for the 2015 Cook-Off
Chef: Lynne Laino of Downingtown, Pennsylvania
Category: Main Dish
Title: Oysters Tacos With Chipotle Crema
1 dozen large shucked Maryland oysters
1 teaspoon adobo sauce from canned chipotles
1 teaspoon onion powder
2 boxes Jiffy cornbread mix
1 teaspoon ground cumin
Oil for frying
1 cup thinly sliced cabbage
1/2 cup finely diced red pepper
1/2 cup finely diced and seeded tomato
1 cup sour cream
2 tablespoons half and half
1-2 tablespoons adobo sauce from canned chipotles
Drain oysters well. Whisk the eggs with the adobo sauce and onion
powder. Put the dry Jiffy cornbread mixes in a large bowl and stir in the cumin. Heat 2” of oil in a large frying pan over medium high heat.
Put the oysters in the egg mixture and gently toss. Coat the oysters one at a time in the cornbread mix and place in frying pan. Cook six at a time for 4-6 minutes or until golden. Drain on several layers of paper towels.
Put the sour cream in a bowl and stir in the adobo sauce. Spoon into a plastic zip bag and cut a small hole in the corner.
Heat each flour tortilla in a dry frying pan.
To assemble: Put a bit of cabbage, pepper and tomato in the tortilla and top with three oysters then drizzle with the chipotle crema.