| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Essnce06 |
4 |
Servings |
INGREDIENTS
| 4 |
|
Double-cut pork chops -, 10 |
|
|
oz ea |
| 4 |
T |
Olive oil |
|
|
Bayou Blast, see * Note |
| 1 |
|
Onion, chopped |
| 1/2 |
|
Green pepper, chopped |
| 1/2 |
|
Red pepper, chopped |
| 1 |
T |
Minced shallots |
| 1 |
T |
Minced garlic |
| 1 |
lb |
Shucked oysters, chopped |
| 1 |
qt |
Heavy cream |
| 1 |
T |
Crystal hot sauce |
| 2 |
T |
Worcestershire sauce |
| 3 |
c |
Cubed day-old bread -, to 4 |
|
|
cups |
| 6 |
|
Eggs, slightly beaten |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1/4 |
c |
Chopped green onions |
| 1/4 |
c |
Grated Parmigiano-Reggiano |
|
|
cheese |
|
|
=== GARNISH === |
| 1/2 |
c |
Sizzled leeks |
| 1/4 |
c |
Grated Parmigiano-Reggiano |
|
|
cheese |
| 1/4 |
c |
Chopped green onions |
| 1 |
T |
Brunoise red peppers |
| 1 |
T |
Brunoise yellow peppers |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Preheat the grill. Preheat the oven to
400 degrees. Butter a 13- by 9-inch rectangular baking dish. Season
each pork chop with 2 tablespoons olive oil and Bayou Blast. Place on
the grill and cook for about 8 minutes on each side for medium. In a
large pot, heat 2 tablespoons olive oil. When the oil is hot, saute
the vegetables for 2 to 3 minutes or until the vegetables are wilted.
Season with Essence. Stir in the oysters and cook for 1 minute. Whisk
in the cream, hot sauce, and Worcestershire sauce. Fold in the bread
cubes and incorporate thoroughly. Remove the mixture from the heat and
whisk in the eggs. Season with salt and pepper. Fold in the green
onions and cheese. Pour the dressing into the prepared pan and cover
with aluminum foil. Bake for 30 minutes covered and 15 minutes
uncovered. Remove the dressing and allow to sit for 5 minutes before
serving. Mound the dressing in the center of the plate. Lay the chop
against the dressing. Garnish with leeks, cheese, green onions and
peppers This recipe yields 4 servings. Recipe Source: ESSENCE OF
EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2389
broadcast 06-16-1998) 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 06-19-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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