| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Essnce06 |
4 |
servings |
INGREDIENTS
| 4 |
|
Double-cut pork chops -; (10 oz ea) |
| 4 |
tb |
Olive oil |
|
|
Bayou Blast; see * Note |
| 1 |
md |
Onion; chopped |
| 1/2 |
|
Green pepper; chopped |
| 1/2 |
|
Red pepper; chopped |
| 1 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 1 |
lb |
Shucked oysters; chopped |
| 1 |
qt |
Heavy cream |
| 1 |
tb |
Crystal hot sauce |
| 2 |
tb |
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 |
tb |
Brunoise red peppers |
| 1 |
tb |
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
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