| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Emlive02 |
4 |
servings |
INGREDIENTS
| 1 1/8 |
c |
Olive oil |
| 1 1/2 |
c |
Emeril.s Essence; see * Note |
| 4 |
|
Porterhouse; T-bone, Strip Loin, Rib or |
|
|
Tenderloin steaks -; (12 to 14 oz ea) |
| 2 |
c |
Julienned assorted Exotic mushrooms |
| 1 |
c |
Julienned onions |
| 1 |
lg |
Onion; prepared into rings, |
|
|
; about 1/8. thick |
| 1/4 |
c |
Tabasco sauce |
| 1 |
c |
Flour |
|
|
Oil; for frying |
| 1 |
c |
Mashed roasted root vegetables |
| 2 |
c |
Mashed potatoes |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is
included in this collection.
Preheat the grill. In a shallow bowl, combine the olive oil and
Emeril.s Essence, to make a paste. Smear each steak with the rub,
covering the entire steak completely. Marinate the steaks for about
an hour. Place the steaks on the grill and cook for 3 minutes. Remove
from the grill and place each steak on a cedar plank. Toss the
mushrooms and onions with salt and pepper. Mound the vegetables on
top of each steak and place back on the grill. Cook the steaks on the
plank for 4 minutes for medium-rare. Toss the onion rings in the
Tabasco. Dredge the onions in the flour. Fry the onions until
golden-brown, about 3 minutes. Remove from the fryer and season with
salt and pepper. In a sauce pan, combine the roasted vegetables and
mashed potatoes together. This recipe yields 4 servings. Yield: 4
servings
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A01 broadcast 01-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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