| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 16 |
|
New or small red potatoes; quartered |
|
|
Salt |
| 1/2 |
c |
Melted butter |
| 1/4 |
lb |
Unsalted butter; (1 stick) |
| 1/2 |
c |
Roasted Garlic Puree |
|
|
Freshly ground white pepper to taste |
|
|
Vegetable oil for deep frying |
| 1 |
|
Medium-sized red onion; thinly sliced and |
|
|
; separated into |
|
|
; rings |
| 1/2 |
c |
Crystal Hot Sauce or the hot sauce of |
|
|
; your choice |
| 1 |
c |
Bleached all-purpose flour |
|
|
Essence to taste |
| 4 |
|
Rib – eye steaks; (about 10 ounces) |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Worcestershire sauce |
| 4 |
lg |
Hoagie buns; (each about 6 inches |
|
|
; long), toasted |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
1. Put the potatoes in a large saucepan and cover with salted water. Bring
to a boil, reduce the heat to medium, and cook until fork tender, 8 to 10
minutes. Preheat over 375 degrees. Brush each hoagie with butter and toast,
6 to 8 minutes. Remove potatoes from heat and drain. Put the potatoes back
in the pot over low heat to dry them, then mash with a potato masher. Add
the heavy cream, butter, and garlic puree and mix well, but remember the
potatoes should be slightly lumpy. Season with salt and pepper. Set aside
and keep warm.
2. In a large, heavy, deep pot or an electric fryer, heat 4 inches of
vegetable oil to 360 degrees.
3. In a small mixing bowl, toss the onion with the hot sauce. Put the flour
in a shallow bowl and season with Essence. Dredge the onion rings in the
flour, shaking them to remove excess flour. Fry them in batches in the hot
oil, turning them once, until golden brown, 2 to 3 minutes. Drain on paper
towels, then season with Essence. Set aside and keep warm.
4. Rub the rib-eyes with the olive oil and season with Essence. Heat a
large saute pan over medium-high heat. Add the steaks and cook for 6 to 8
minutes on each side for medium-rare, 130 degrees to 140 degrees; 10
minutes for medium, 145 degrees to 150 degrees; 12 minutes for well done,
155 degrees to 165 degrees. Remove the steaks from the saute pan and add
the Worcestershire, stirring to loosen any browned bits on the bottom of
the pan.
This recipe copyright C 1998 Emeril's TV Dinners.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse's new cookbook, "Emeril's TV
Dinners"
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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