Baked oysters with braised leeks & tasso hollandaise

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 - {Emeril’s 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 ~ {Emeril’s 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@...


Recipe by: Emeril Lagasse

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