Name: Baked Oysters with Braised Leeks And Tasso Hollandaise
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

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”