CORNMEAL CRUSTED OYSTERS WITH BABY SPINACH, WARM BACON DRESSING, AND HOMEMADE POTATO CHIPS
(NOLA Restaurant)
Recipe courtesy Chef Emeril Lagasse, originally appearing in From Emeril’s Kitchens, WilliamMorrow Publishers, New York, 2003
Makes 4 servings |
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INGREDIENTS:
• 1 large Idaho potato (about 12 ounces), scrubbed
• 6 cups vegetable oil, for deep-frying
• 1/4 cup plus 1 tablespoon masa harina
• 1/4 cup plus 1 tablespoon yellow cornmeal
• 1 tablespoon plus 1 teaspoon Emeril’s Original Essence
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 pint shucked oysters (about 20), drained
• 8 ounces baby spinach, tough stems removed, rinsed and patted dry
• Warm Bacon Dressing, recipe below
• One 14-ounce can hearts of palm, drained and cut on the bias into 1/4-inch thick slices
• 2 hard-boiled eggs, peeled and thinly sliced
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DIRECTIONS:
With a mandoline or sharp heavy knife, slice the potatoes into rounds as thinly as possible. Rinse in several changes of water until the water runs clear. Soak in water until ready to cook.
Heat the oil in a medium heavy pot or deep-fryer to 360° F. Drain the potatoes and pat dry. Add to the hot oil in batches and cook, turning with a long-handled spoon, until golden and crisp, 45 seconds to 1 minute. Transfer to paper towels to drain. Keep the oil hot.
Combine the masa harina, cornmeal, 1 tablespoon of the Essence, and 1 teaspoon of the salt in a medium bowl and stir to mix. Add the oysters and toss to coat evenly, then shake in a colander to remove any excess breading. Add to the oil, in batches, and cook until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with the remaining teaspoon of Essence.
Place the spinach in a large bowl and toss with the remaining 1/4 teaspoon salt and the pepper. Add about 1/4 cup of the warm dressing and toss well.
Divide the spinach among 4 large salad plates. Garnish each serving with the hearts of palm and hard-boiled eggs, and place the potato chips in the center of the salads. Arrange the oysters around the outside of the plate and drizzle with the remaining dressing to taste. Serve immediately.
Warm Bacon Dressing
INGREDIENTS:
• 3 slices bacon, chopped
• 1/2 teaspoon chopped garlic
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons tomato paste
• 1/4 cup red wine vinegar
• 1/4 cup sugar
• 1/2 cup canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
DIRECTIONS:
Cook the bacon in a medium skillet over medium-high heat until the bacon begins to brown, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mustard, tomato paste, vinegar, and sugar, and cook, stirring, until the sugar is dissolved, about 1 minute.
Transfer to a food processor or blender, and puree. With the machine running, slowly add the oil in a steady stream and process until thick. Add the salt and pepper, and pulse once or twice to blend. Serve warm.
Yield: Makes 3/4 cup
CREOLE SEAFOOD COURTBOUILLON
(Emeril’s Delmonico Restaurant)
Recipe courtesy Chef Emeril Lagasse, originally appearing in From Emeril’s Kitchens, WilliamMorrow Publishers, New York, 2003
INGREDIENTS:
• 1/2 cup plus 3 tablespoons vegetable oil
• 3/4 cup all-purpose flour
• 1 cup chopped yellow onions
• 1 cup chopped green bell peppers
• 1/2 cup chopped celery
• 1 tablespoon minced garlic
• 2 bay leaves
• 1/2 cup dry sherry
• 1/4 cup tomato paste
• 5 cups fish stock or shrimp stock
• One 14.5-ounce can diced tomatoes with their juices
• 1 tablespoon sugar
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 tablespoon Emeril’s Original Essence
• 3 redfish or trout fillets (each about 6 ounces), cut in half lengthwise
• 24 medium-size shrimp, peeled and deveined
• 36 freshly shucked oysters (about 2 pints), drained
• 4 tablespoons unsalted butter
• 3 cups cooked long-grain white rice
DIRECTIONS:
Heat 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a thick roux almost the color of milk chocolate, 15 to 20 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds.
Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper, and cook, stirring, occasionally, for 20 to 25 minutes. Remove from the heat.
Season both sides of the redfish fillets, shrimp, and oysters with the Essence.
In a large Dutch oven or pot, heat the remaining 3 tablespoons oil over medium-high heat. Add the redfish and shrimp and cook for 2 minutes, then turn and cook for 1 minute. Add the courtbouillon and oysters and cook until the oysters curl, 1 to 2 minutes. Add the butter bit by bit and stir gently to incorporate.
Divide equally among large soup bowls. Spoon 1/2 cup of rice into the center of each bowl and serve immediately.
Makes 1 1/2 quarts, 6 servings
J.K.’S CHOCOLATE CHOCOLATE SOUFFLES WITH CHOCOLATE GRAND MARNIER SAUCE
(Emeril’s Restaurant, New Orleans)
Recipe courtesy Chef Emeril Lagasse, adapted from Emeril’s New New Orleans Cooking, WilliamMorrow Publishers, New York, 1993 |  |
INGREDIENTS:
• 2 teaspoons unsalted butter, at room temperature
• 1/2 cup sugar
• 8 ounces semisweet chocolate, finely chopped
• 4 large egg whites
• 3 large egg yolks
• 1/4 cup Grand Marnier or other orange-flavored liqueur
• Confectioners’ sugar, garnish
• One-half recipe Chocolate Grand Marnier Sauce, recipe follows
DIRECTIONS:
Preheat the oven to 400ºF. Grease four 6-ounce souffle dishes or ramekins with the butter and sprinkle each with 1 teaspoon of the sugar. Place on a baking sheet and set aside.
Place the chocolate in a large heatproof bowl set over a pot of barely simmering water and cook, stirring from time to time, until melted. Remove from the heat.
In another bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy.
Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites.
Pour the chocolate mixture into the prepared ramekins, place on a baking sheet, and bake until the soufflés are risen and somewhat firm, 20 to 25 minutes, being careful not to open the oven door during the first 15 minutes of cooking.
To serve, place soufflés on four large dessert plates and sift powdered sugar over the top of each. Break the tops of the soufflés and spoon in the warm Chocolate Grand Marnier Sauce, allowing it to drip over the sides.
Makes 4 servings
Chocolate Grand Marnier Sauce
Makes about 2 cups
INGREDIENTS:
• 1 cup heavy cream
• 1 tablespoon butter
• 1/4 cup Grand Marnier or other orange-flavored liqueur
• 4 ounces semisweet chocolate, finely chopped
DIRECTIONS:
Combine the cream and butter in a small saucepan and scald over medium heat. Remove from the heat and add the Grand Marnier.
Place the chocolate in a medium heatproof bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until smooth. Cover to keep warm until ready to serve, stirring occasionally.
