{"id":22074,"date":"2017-01-16T03:52:20","date_gmt":"2017-01-16T03:52:20","guid":{"rendered":"https:\/\/lovesharingfood.com\/oyster-nachos-hilahs-texas-kitchen\/"},"modified":"2017-01-16T03:52:20","modified_gmt":"2017-01-16T03:52:20","slug":"oyster-nachos-hilahs-texas-kitchen","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/oyster-nachos-hilahs-texas-kitchen\/","title":{"rendered":"Oyster Nachos | Hilah&#8217;s Texas Kitchen"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/OAvyWYP6Zak\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>In the episode, Hilah digs into Texas&#8217;s cajun roots at Austin&#8217;s Evangaline cafe, and show you how to make some amazing fried oyster nachos. FULL RECIPE BELOW<\/p>\n<p>Check out more from Hilah at http:\/\/www.youtube.com\/hilahcooking<\/p>\n<p>Remoulade Sauce:<br \/>\n&#8211; 1\/3 cup spicy mustard<br \/>\n&#8211; 2 tablespoons ketchup<br \/>\n&#8211; 1 tablespoon Worcestershire sauce<br \/>\n&#8211; 2 teaspoons grated horseradish<br \/>\n&#8211; 1 teaspoon minced garlic<br \/>\n&#8211; 2 teaspoons lemon juice<br \/>\n&#8211; 2 teaspoons sweet paprika<br \/>\n&#8211; Cayenne pepper and black pepper to taste<br \/>\n&#8211; 1\/3 cup light-flavored oil (canola, light olive, safflower, sunflower, etc)<br \/>\n&#8211; 1\/4 cup minced celery hearts and leaves<br \/>\n&#8211; 2 tablespoons minced green onion<br \/>\n&#8211; 1 tablespoon minced parsley<br \/>\n&#8211; Dash hot pepper sauce<br \/>\n&#8211; up to 1\/4 teaspoon salt, to taste<\/p>\n<p>Combine all ingredients through black pepper.<\/p>\n<p>Stream in oil slowly, whisking, to form an emulsion.<\/p>\n<p>Add all other ingredients, adjusting for salt and heat. Refrigerate until ready to use.<\/p>\n<p>Makes about 1 1\/4 cups sauce and leftover sauce will keep in refrigerator a week. This sauce also goes well with fried fish and french fries. <\/p>\n<p>Oyster Nachos:<\/p>\n<p>&#8211; 1 pint shucked oysters (about 8 large oysters)<br \/>\n&#8211; 1\/2 cup corn meal (aka &#8220;fine polenta&#8221; in Europe)<br \/>\n&#8211; 1\/2 cup oil for frying<br \/>\n&#8211; Salt<br \/>\n&#8211; Thick tortilla chips or potato chips<\/p>\n<p>Drain oysters and roll lightly in cornmeal. Set aside while you heat the oil.<\/p>\n<p>Heat oil in a heavy skillet over medium-high.<\/p>\n<p>Fry oysters for about 1 minute on each side until crisp and golden brown.<\/p>\n<p>Drain on paper and sprinkle with salt. <\/p>\n<p>Assemble &#8220;nachos&#8221; with chips, remoulade sauce, fried oysters. <\/p>\n<p>Garnish with pickled jalape\u00f1os and\/or sliced green onion.<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=OAvyWYP6Zak\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] In the episode, Hilah digs into Texas&#8217;s cajun roots at Austin&#8217;s Evangaline cafe, and show you how to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22075,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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[ad_2] In the episode, Hilah digs into Texas&#8217;s cajun roots at Austin&#8217;s Evangaline cafe, and show you how to 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