| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | New Orleans | Emlive03 | 4 | servings |
INGREDIENTS
| 1/4 | c | Blanched corn kernels |
| 4 | Ripe Italian plum tomatoes; peeled, seeded, | |
| And diced | ||
| 1/4 | c | Minced onions |
| 1 | ts | Minced jalapeno peppers |
| 2 | tb | Chopped fresh cilantro |
| 1 | tb | Freshly-squeezed lime juice |
| 1 | ts | Freshly-squeezed lemon juice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3/4 | c | Freshly-grated horseradish |
| (or bottled; if not prepared with cream) | ||
| 3 | tb | Minced shallots |
| 2 | ts | Minced garlic |
| 2 | ts | Dijon mustard |
| Freshly-ground white pepper; to taste | ||
| 1 1/2 | c | Heavy cream |
| 1 | c | Flour |
| 2 | tb | Emeril's Essence; see * Note |
| 1 | c | Masa harina |
| 2 | lg | Eggs |
| 1 | c | Milk |
| 1/2 | c | Olive oil |
| 24 | lg | Freshly-shucked oysters; liquor drained |
| And reserved |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in this collection. Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm. In a small bowl, season the flour with Emeril's Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa. This recipe yields 4 first-course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) 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 10-13-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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