Best Crispy Oysters On Yucca Root Chips With Habanero Honey Aioli Recipes

Jeffrey's Crispy Oyster Nachos image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 yucca root, peeled and sliced thin to make chips
Canola oil, for frying
Sea salt
2 tablespoons mustard
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon chopped habanero pepper
2 egg yolks
1/2 cup chopped cilantro
1/2 cup olive oil
16 oysters, shucked
Buttermilk, for dredging
Flour, for dredging
1 1/2 cups Mango Pico, recipe follows
1/2 cup diced mango
1/2 cup diced tomatoes
1 tablespoon lemon juice
1/4 cup diced onion
1/4 cup chopped cilantro
1/4 teaspoon sea salt

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.

Oyster and Habanero Ceviche image

Provided by Food Network

Categories appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 8

8 shucked fresh oysters (Bluepoints, Malpeque variety)
1 tablespoon chopped cilantro
1 tablespoon finely diced tomato
1/4 teaspoon habanero puree
1/2 orange, supremed
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
Salt and pepper

Steps:

Combine all the ingredients in a bowl. Season with salt and pepper. Serve in oyster shell halves.

Crispy Yucca Hash image

Provided by Guy Fieri

Categories side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 10

2 pounds yucca
Kosher salt
1/2 cup canola oil
1 cup chopped shishito peppers or green bell peppers (2 to 3 ounces)
2 cloves garlic, minced
1 sweet Vidalia onion, sliced
Freshly cracked black pepper
1/2 cup corn, frozen and thawed or cut from the cob of 1 ear, grilled
1/2 cup frozen peas, thawed
2 teaspoons paprika

Steps:

Peel the yucca and cut into 1-inch cubes. Place in a large pot of salted water and bring to a boil. Simmer and cook until tender, about 15 minutes. Drain and allow to cool.
Set a large skillet or saute pan over medium-high heat. Add the oil and fry the yucca until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain and season with salt. Add the peppers, garlic and onions to the pan and saute until well caramelized, 7 to 8 minutes. Season with salt and pepper. Fold the corn, peas and crispy fried yucca back into the pan and heat through. Season with salt, pepper and paprika. Toss to combine everything and serve hot.