| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Shucked oysters; leaving in their shell |
| 1 |
c |
Diced bacon |
| 1/2 |
c |
Chopped onions |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Small diced green peppers |
| 1 |
tb |
Crystal Hot sauce |
| 1 |
c |
Bread crumbs |
|
|
Essence |
| 1/2 |
c |
Grated Parmigiano-Reggiano Cheese |
| 1 |
c |
Prepared Hollandaise sauce; warm |
| 2 |
tb |
Chopped chives |
|
|
Rock salt for the platter |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2307
Preheat the oven to 400 degrees F. In a hot saute pan, render the bacon
until crisp, about 2 to 3 minutes. Add the onions, shallots, garlic, and
peppers. Saute for 2 to 3 minutes. Remove the mixture from the heat and
allow to cool. In a mixing bowl, combine the bacon mixture, Crystal sauce,
bread crumbs and cheese together. Season with Essence. Place 2 tablespoons
of the bread crumb mixture on top of each oyster. Bake for 6 to 8 minutes
or until golden brown. Remove from the oven. Place the oysters on a platter
with the rock salt. Drizzle each oyster with the Hollandaise Sauce. Garnish
with chives.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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