| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Emlive05 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Minced shallots |
| 1 |
tb |
Chopped garlic |
| 2 |
c |
Fresh spinach – (packed); cleaned, stemmed, |
|
|
And chopped |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Mashed potatoes |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Fine dry bread crumbs |
| 1 |
c |
Flour |
|
|
Bayou Blast; see * Note |
| 2 |
tb |
Milk |
| 1 |
c |
Vegetable oil |
| 2 |
|
Dozen Large shucked oysters; liquor reserved |
| 2 |
tb |
Butter |
| 1/2 |
c |
Chopped onions |
| 3/4 |
c |
Heavy cream |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Worcestershire |
| 1 |
ds |
Crystal Hot Sauce |
| 2 |
tb |
Chopped parsley |
| 4 |
ts |
Grated Parmigiano-Reggiano cheese |
| 1 |
c |
Fresh spinach leaves; cleaned, fried |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
In a saute pan, over medium heat, add the oil. When the oil is hot, add the
shallots and garlic. Saute for 1 minute. Add the spinach. Season with salt
and pepper. Saute until wilted about 2 minutes. Remove from the heat and
cool completely. In a mixing bowl, combine the potatoes, 1 egg and the
spinach mixture. Season with salt and pepper. Mix well. Stir in 1/2 cup of
the bread crumbs. Divide the mixture in fourths and form into round cakes,
about 1-inch thick. Season the flour with the Bayou Blast Essence. Whisk
the remaining egg and milk, together. Season the remaining 1 cup bread
crumbs with the Essence. Dredge the cakes in the flour. Dip each cake in
the egg wash, letting the excess drip off. Dredge the cakes in the bread
crumbs, coating completely. In another saute pan, heat the oil. When the
oil is hot, add the cakes and pan-fry until golden brown, about 2 to 3
minutes on each side. Remove from the oil and drain on paper towels. Season
with Essence, set aside and keep warm. Drain the oysters, reserving the
liquor. Set aside. In another saute pan, melt the butter. Add the onions.
Season with salt and pepper. Saute for 2 minutes. Add the garlic and
continue to saute for 1 minute. Add the reserved oyster liquor, cream,
lemon juice, and Worcestershire sauce. Season with the hot sauce, salt and
pepper. Bring the mixture to boil and then reduce the heat to medium and
simmer until the cream thickens, about 4 minutes. Season the oysters with
salt and pepper. Stir in the oysters and cook for about 2 minutes or until
the edges curl. Add the parsley and remove from the heat. To serve, place a
cake in the center of each shallow bowl. Spoon the oysters and sauce around
each cake. Garnish with the cheese and fried spinach. This recipe yields 4
appetizer servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B69 broadcast 10-23-1998) 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
10-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you thanked God today?”