Recipe Courtesy of Ming Tsai
4 eggs, separated
2 cups polenta
2 cups 2 percent milk
1/2 cup canola oil
2 cups fresh corn
1 bunch sliced scallion greens
2 minced serrano chiles
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon black pepper
12 large, shucked oysters (Bluepoints or Portuguese)
1/2 cup all-purpose flour
Canola oil in a fryer at 350 degrees
Salt for seasoning
Whip egg whites to hard peak. In a large stainless steel bowl, mix polenta,
milk, oil and egg yolks. Fold in egg whites and corn. Add scallions, chiles,
sugar, salt and pepper. Should have a consistency of thick pancake butter. Coat
oysters lightly in flour. Dip oysters in batter and deep fry for 3 to 4 minutes
until the fritters are GB&D (golden, brown and delicious). Season fritters
immediately after frying. Place small mound of salad in the middle of a white
plate and surround with fritters. Drizzle plate with emulsion.
ARUGULA SALAD WITH THREE VINEGAR EMULSION
1 cup balsamic vinegar
1 cup rice wine vinegar
1/2 cup Chinese vinegar
1 tablespoon minced shallots
1 cup canola oil
2 cups arugula chiffonade
Salt and black pepper to taste
Mix all three vinegars and reduce in a stainless steel pan on low heat.
Reduce by 80 percent until a syrup consistency is achieved. Place shallots,
syrup, salt and pepper in a blender cup. Blend at high speed while drizzling in
the oil. Check for seasoning.
Yield: 4 servings
Prep Time: 1 hour
Cook Time: 10 minutes
Difficulty: Easy
