| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Emlive02 |
4 |
servings |
INGREDIENTS
| 1 |
|
Dozen Louisiana oysters; shucked |
|
|
Emeril's Essence; see * Note |
| 1 |
c |
Flour |
| 1/2 |
c |
Vegetable oil |
| 4 |
oz |
Brie cheese wheel; cut 12 equal slices |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Chopped garlic |
| 1 |
lb |
Fresh spinach; washed, stemmed |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
Preheat the oven to 400 degrees. Pat the oysters dry. Season the
oysters with Emeril's Essence. Season the flour with Essence. In a
large cast-iron skillet, heat the oil. Dredge the oysters in the
flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2
minutes on each side, or until golden brown. Drain on paper towels.
Place the oysters on a baking sheet. Lay a slice of the cheese on top
of each oyster. Bake for about 2 to 3 minutes or until the cheese
melts. In a saute pan, over medium heat, add the oil. When the oil is
hot, add the shallots and garlic. Season with salt and pepper. Saute
for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season
with salt and pepper. To serve, mound the spinach in the center of
each plate. Arrange 3 oysters around each mound of spinach and serve
warm. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B18 broadcast 04-07-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
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