Jeffreys Crispy Oyster Nachos Recipes

LOBSTER NACHOS

Steps:

• In a large skillet, add the Bacon and cook over medium high until just crispy, remove and allow to drain and cool on a paper towel lined plate. Reserve about 1 tablespoon of the bacon drippings in pan.
• Heat the bacon drippings over medium heat and add the Lobster meat, occasionally turning until the meat is cooked through, about 5 - 8 minutes. Remove from heat and set aside.
• Place a medium pot over medium heat. Add the butter, onions, and garlic. Saute for 3-4 minutes to soften, then add the evaporated milk and chipotle peppers.
• Whisk in the cornstarch until well blended.
• Bring the mixture to a gentle simmer, then turn down to medium-low. Now stir in the cream cheese and mustard, combining well.
• Add in the shredded cheeses, stirring until the queso comes together.
• If you prefer your cheese sauce a little thinner, add an extra tablespoon or two of milk. You can keep it warm in a slow cooker or fondue pot if desired until ready to serve.

JEFFREY'S CRISPY OYSTER NACHOS

Steps:

• Preheat a fryer with canola oil to 375 degrees F. Soak yucca root chips in hot water for 15 minutes. Remove from the water and pat dry with paper towels. Fry until light brown, about 1 to 1 1/2 minutes. Season with sea salt. Set aside.
• In a blender, combine mustard, honey, lemon, habanero, egg yolks, and cilantro and puree. With the machine running, add the olive oil slowly. Season with salt. Refrigerate until ready to use.
• In a saucepan heat canola oil to 375 degrees F. Soak the oysters in buttermilk and transfer to the flour to get a light coating and fry for 45 seconds to 1 minute until lightly brown. Transfer oysters to a paper towel to drain. Place oysters on top of yucca root chips, spoon a little habanero sauce on each oyster and sprinkle with mango pico.
• Mix all ingredients in a bowl and let sit for 20 minutes.