Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          heavy cream
   2      tablespoons   butter
     1/2                poblano chili or pasilla
     1/2                red bell pepper
     1/3                onion
   1      large   ear   corn
   2                    garlic cloves -- minced
   2      tablespoons   tequila
   2 1/2  tablespoons   chili powder
   2      teaspoons     ground cumin
     1/8  teaspoon      salt
     1/8  teaspoon      fresh ground pepper
     1/8  teaspoon      cayenne pepper
  24                    shucked oysters
                        vegetable oil - deep frying
   1      cup           instant masa mix
   1      cup           all purpose flour
   2 1/2  tablespoons   Cajun seasoning
                        mix-Brennans
                        oysters

Preparation:

Cook cream in heavy large saucepan over medium heat until reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Set aside. Julienne the chili, red pepper and onion. Scrape kernels off the ear. Melt butter in heavy medium skillet over low heat. Add chili, bell pepper, onion, corn and garlic and sauté until slightly softened, about 4 minutes. Transfer vegetables to bowl. Add tequila to skillet and bring to boil, scraping up any browned bits. Mix in reduced cream, vegetables, chili powder and cumin. Season with salt, pepper and cayenne and simmer until thickened to sauce consistency, about 5 minutes. Keep warm in top of double boiler over warm water. Heat oil in deep fryer or large skillet to 375F Combine masa mix, flour and 2 1/2 Tbsp. Brennan's Cajun Seasoning Mix in medium bowl. Dredge oysters in mixture. Add oysters to oil in batches and fry until golden brown, about 1 minute. Transfer to paper towels using slotted spoon and let drain. Serve, passing sauce separately. Brennan's Restaurant, Housto