Name: Nola Rib-Eye Sandwich
Ingredients: 4 Steaks; rib-eye - (10 oz ea); 2 tb Olive oil; Emeril's Essence; see * Note; 16 sm Red potatoes; quartered; 1 c Heavy cream; 1/2 lb Unsalted butter; 1/2 c Roasted garlic puree; Salt; to taste; Freshly-ground white pepper; to taste; 1 Red onion; sliced thin rings; 1/2 c Crystal hot sauce; 1 c Seasoned flour; 1 c Worcestershire sauce; 4 lg Hoagie buns; 2 tb Parsley; Zap Potato Chips; (or your favorite potato chips)

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce08	4	servings

INGREDIENTS

4		Steaks; rib-eye – (10 oz ea)
2	tb	Olive oil
		Emeril's Essence; see * Note
16	sm	Red potatoes; quartered
1	c	Heavy cream
1/2	lb	Unsalted butter
1/2	c	Roasted garlic puree
		Salt; to taste
		Freshly-ground white pepper; to taste
1		Red onion; sliced thin rings
1/2	c	Crystal hot sauce
1	c	Seasoned flour
1	c	Worcestershire sauce
4	lg	Hoagie buns
2	tb	Parsley
		Zap Potato Chips
		(or your favorite potato chips)

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the fryer. Season the rib-eye with olive oil and Emeril's Essence.
In a saute pan, saute the steaks for 4 minutes on each side for
medium-rare. For the potatoes: In a sauce pot, bring the potatoes (covered
with salted water) up to a boil and reduce the heat. Cook the potatoes
until they are fork tender, about 8 to 10 minutes. Remove from the heat and
drain. Place back in the sauce pot and partly mash with a hand masher.
(This dehydrates the potatoes.) Add the cream, butter and garlic. Mash
until incorporated but the potatoes still have lumps. Season with salt and
pepper. For the fried onions: In a small mixing bowl, toss the onions with
the hot sauce. Dredge the onions in the seasoned flour and sift completely
removing any excess flour. Fry the onions for 2 to 3 minutes or until
golden brown. Remove from the fryer and drain on a paper-lined plate.
Season with Essence. Remove the steaks from the saute pan and deglaze the
pan with the Worcestershire sauce. Place the hoagie bun on a platter. Lay
the rib-eye across the bottom bun. Mound the potatoes on the top of the
steak. Spoon the worcestershire sauce over the potatoes. Pile the onions on
top of the potatoes. Garnish with parsley and Zaps. This recipe yields 4
sandwiches.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2362 broadcast 07-15-1997) 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
10-04-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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