Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | === braised leeks === |
2.00 tablespoon | olive oil |
2.00 tablespoon | minced shallots |
1.00 tablespoon | minced garlic |
2.00 cup | julienned leeks; bottom part only |
½ cup | dry white wine |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
1 \N | === tasso hollandaise === |
1.00 cup | julienned tasso; rendered, |
1 \N | ; reserving the fat |
3.00 \N | egg yolks |
2.00 tablespoon | fresh lemon juice |
1.00 \N | stick unsalted butter; melted |
1 \N | salt; to taste |
1 \N | freshly-ground white pepper; to taste |
1.00 \N | dozen raw shucked oysters; shells reserved |
1.00 cup | bread crumbs |
1.00 tablespoon | bayou blast; see * note |
* Note: See the Bayou Blast - {Emerils Creole Seasoning} recipe which is included in this collection.
Preheat oven to 450 degrees. For braised leeks: Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper. For the Hollandaise: Fill the bottom of a double-boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick. For the oysters, combine the breadcrumbs and Bayou Blast ~ {Emerils Creole Seasoning} together in a mixing bowl, in small amounts completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden-brown, about 2 to 3 minutes. Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter. This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2269 broadcast 01-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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