Oyster Stew Over Spinach Potato Cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Emlive05 | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1/4 | c | Minced shallots |
| 1 | T | 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 | T | Milk |
| 1 | c | Vegetable oil |
| 2 | Dozen Large shucked oysters | |
| liquor reserved | ||
| 2 | T | Butter |
| 1/2 | c | Chopped onions |
| 3/4 | c | Heavy cream |
| 2 | T | Fresh lemon juice |
| 2 | T | Worcestershire |
| 1 | ds | Crystal Hot Sauce |
| 2 | T | Chopped parsley |
| 4 | t | 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.
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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1314
Calories From Fat: 901
Total Fat: 102.1g
Cholesterol: 207.4mg
Sodium: 1230.3mg
Potassium: 431.4mg
Carbohydrates: 70.1g
Fiber: 3.4g
Sugar: 5.4g
Protein: 31g