| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat/beef, Emeril, Ethnic, Am/la |
4 |
Servings |
INGREDIENTS
| 4 |
|
Rib eye steaks (10oz) |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Essence |
| 2 |
tb |
Olive oil |
| 4 |
oz |
Tasso; diced |
| 1 1/2 |
c |
Fresh corn; scraped from cob |
| 1/4 |
c |
Onions; chopped |
| 1 |
tb |
Shallots; minced |
| 1 |
tb |
Garlic; minced |
| 1 |
c |
Heavy cream |
| 1/3 |
c |
Red bell peppers; minced |
| 1/4 |
c |
Green onions; chopped |
|
|
Salt and pepper |
| 1 |
c |
Fried onion rings; warmed |
| 2 |
tb |
Green onions; chopped |
| 2 |
tb |
Brunoise red peppers |
| 2 |
tb |
Brunoise yellow onions |
INSTRUCTIONS
For the maque choux: In a saute pan, heat the olive oil. When the pan is
smoking hot, add the tasso and saute for 30 seconds. Add the corn ad saute
for 1 minute. Add the onions and continue sauting for 1 minute. Add the
garlic and season with salt and pepper. Saute for 1 minute. Stir int he
cream, red pepper, and green onions and simmer until mixture is heated
through., about 2 minutes. For the steak: Rub each steak with the olive
oil and season with Essence.
In a hot saute pan, cook steaks for 4 minutes on each side for medium
rare. Remove from pan. Spoon the maque choux in the center of the plate.
Place steak on top of the maque choux. Garnish with the fried onions,
green onions, peppers and yellow onions.
Source: Essence of Emeril, #2325, TVFN formatted by Lisa Crawford. 4/28/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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