| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce08 |
12 |
servings |
INGREDIENTS
| 12 |
|
Shucked oysters; in their shells |
| 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 |
|
|
Emeril's Essence; see * Note |
| 1/2 |
c |
Grated Parmigiano-Reggiano Cheese |
| 1 |
c |
Prepared Hollandaise sauce; warm |
| 2 |
tb |
Chopped chives |
|
|
Rock salt for the platter |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees. 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 Emeril's 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. This recipe yields 12 oysters on the
half-shell.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2307 broadcast 04-01-1997) 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
04-19-1997
Recipe by: Emeril Lagasse
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