Steamer Roll With A True Tartar Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce11 | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Homemade mayonnaise |
| 1 | T | Minced shallots |
| 1 | T | Minced garlic |
| 2 | T | Minced red onion |
| 2 | T | Finely-chopped hard-boiled |
| egg whites | ||
| 2 | T | Finely-chopped cornichons |
| 1 | T | Finely-chopped capers |
| 1 | T | Finely-chopped parsley |
| 1 | T | Finely-chopped fresh |
| tarragon | ||
| Juice of one lemon | ||
| Salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste | ||
| 1 1/2 | c | Cornmeal |
| 1/2 | c | Masa flour |
| 3 | T | Bayou Blast, see * Note |
| 4 | lb | Shucked steamer clams |
| Oil, for frying | ||
| 4 | Hot dog buns | |
| 1/4 | c | Melted butter |
| 2 | c | Chiffonade of baby lettuces |
| 2 | c | Potato salad |
| Zap potato chips |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Preheat the fryer. Preheat the grill.
In a small mixing bowl, whisk the mayonnaise with the shallots,
garlic, red onion, egg whites, cornichons, capers, parsley and
tarragon. Season the tartar sauce with juice of one lemon, salt and
white pepper. Refrigerate the mayonnaise for 1 hour for the flavors to
marry. In a mixing bowl, combine the cornmeal, masa and Bayou Blast
together. Dredge the clams in the cornmeal mixture. Sift the clams, to
remove any excess cornmeal. Using a fryer, fry the clams for 2 to 3
minutes or until the clams are slightly golden and crispy. Remove the
clams from the fryer and drain on a paper-lined plate. Season the
clams with Creole Seasoning. Brush each side of the hot dog bun with
the melted butter. Grill the buns for about 1 minute on each side.
Remove the buns from the grill. Spread about a tablespoon of the
tartar sauce on each side of the bun. Layer the fried clams on one
half of the bun. In a small bowl, lightly toss the greens with olive
oil. Season the greens with salt and pepper. Mound the greens on top
of the clams. Place the rolls on a platter and serve with potato salad
and Zaps. This recipe yields 4 servings. Recipe Source: ESSENCE OF
EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2391
broadcast 07-02-1998) 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 07-24-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 565
Calories From Fat: 176
Total Fat: 20.1g
Cholesterol: 30.5mg
Sodium: 255.7mg
Potassium: 1185.9mg
Carbohydrates: 89g
Fiber: 9.5g
Sugar: 2.5g
Protein: 11.2g