| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Essnce01 |
4 |
servings |
INGREDIENTS
|
|
=== BRAISED LEEKS === |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 2 |
c |
Julienned leeks; bottom part only |
| 1/2 |
c |
Dry white wine |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== TASSO HOLLANDAISE === |
| 1 |
c |
Julienned tasso; rendered, |
|
|
; reserving the fat |
| 3 |
|
Egg yolks |
| 2 |
tb |
Fresh lemon juice |
| 1 |
|
Stick Unsalted butter; melted |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
|
Dozen Raw shucked oysters; shells reserved |
| 1 |
c |
Bread crumbs |
| 1 |
tb |
Bayou Blast; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe
which is included in this collection.
Preheat oven to 450 degrees. For braised leeks: Heat olive oil in a
saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2
minutes. Add the white wine and continue cooking 2 to 3 minutes, or
until the leeks are tender. Season with salt and pepper. For the
Hollandaise: Fill the bottom of a double-boiler with water, and bring
it almost to a boil, lower the heat so the water is hot but not
boiling. Mix the egg yolks and lemon juice together in a stainless
steel mixing bowl, place over the water bath and whisk until the
yolks are at a ribbon stage. Combine the butter and the reserved
tasso fat together and gradually whisk into the egg mixture in a
steady stream. Season with the salt and pepper and continue whisking
until thick. For the oysters, combine the breadcrumbs and Bayou Blast
~ {Emeril.s Creole Seasoning} together in a mixing bowl, in small
amounts completely coat each oyster with this mixture. Place each
oyster back in its shell with a small amount of the leek mixture
underneath. Broil until golden-brown, about 2 to 3 minutes. Place all
the oysters on a platter and drizzle the Tasso Hollandaise over the
entire platter. This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2269 broadcast 01-28-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No one can ignore Jesus forever”