| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce01 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Andouille sausage; crumbled |
| 2 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1 |
c |
Bread crumbs |
| 1 |
tb |
Emeril.s Essence; see * Note |
| 24 |
lg |
Shucked oysters |
| 1 |
c |
Flour |
| 2 |
|
Eggs; slightly beaten |
|
|
=== HERBSAINT DRESSING === |
| 1 |
c |
Prepared or homemade mayonnaise |
| 1/4 |
c |
Buttermilk |
| 1/4 |
c |
Herbsaint |
| 1 |
ts |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
c |
Assorted baby greens |
|
|
(arugula; red and green oak, red and |
|
|
Green leaf; radicchio, lola rosa) |
| 8 |
|
Bread sticks -; (12. long) |
| 4 |
oz |
Parmigiano-Reggiano cheese block; shaved |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is
included in this collection.
Preheat the fryer. For the oysters: In a saute pan, render the
andouille for 1 to 2 minutes. Add the shallots and garlic and
continue rendering for 1 minute. Remove from the stove and cool
slightly. In a food processor, add the andouille, bread crumbs, and
Emeril.s Essence, blend until fully incorporated. Dredge each oyster
in the flour. Dip the oyster into the beaten eggs, letting any excess
drip off. Dredge the oysters in the andouille crust, coating each
side completely. Place the oysters in the fryer and fry for 2 to 3
minutes or until golden-brown and their edges start to curl. Remove
from the fryer and place on a paper-lined plate. Season with Essence.
For the dressing: In a mixing bowl, combine all the ingredients
together and mix until smooth. Season with salt and pepper. In a
mixing bowl, toss the greens with the dressing. Reseason if needed.
Mound the greens in the center of the plate. Dot the rim with any
remaining dressing. Arrange the oysters around the greens. Garnish
with the shaved Parmigiano-Reggiano, bread sticks and black pepper.
This recipe yields 4 servings.
Comments: The original recipe title as listed is .Andouille Crusted
Oysters With Mixed Baby Greens And Herbsaint Dressing..
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2312 broadcast 02-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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