Yield: 4 servings
|24.00 large||shucked oysters; liquid reserved|
|2.00 tablespoon||olive oil|
|2.00 tablespoon||minced shallots|
|1.00 tablespoon||minced garlic|
|¼ cup||chopped yellow onions|
|3.00 \N||bay leaves|
|3.00 \N||lemons; peeled and sectioned|
|2.00 cup||shrimp stock|
|½ cup||worcestershire sauce|
|¼ cup||dry white wine|
|2.00 cup||heavy cream|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|1.00 \N||long chives|
|1 \N||emerils essence; see * note|
* Note: See the Emerils Essence Information recipe which is included in this collection.
In a sauce pot, heat the olive oil. When the oil is smoking hot, saute the shallots, garlic, and onions. Saute for 1 minute. Add the bay leaves, lemons, shrimp stock, Worcestershire, wine, and the reserved oyster liquid. Season with salt and fresh black pepper.
Bring up to a boil and reduce to a simmer. Simmer for 30 minutes.
Allow the liquid to cool for 15 minutes before straining. Strain the liquid into a sauce pot, about 1½ cups. Bring the sauce up to a boil and reduce to a simmer. Simmer for 15 minutes, 4 to 5 tablespoons of the liquid should be left. In a saute pan, bring the cream up to a boil and reduce to a simmer. Stir in the barbecue base.
Add the oysters and simmer for 2 to 3 minutes. Stir in the butter.
Reseason if needed. Remove from the heat. Pile the oysters in the center of the plate. Spoon the sauce over the oysters and dirty the rim. Place three biscuits on the plate, close to the oysters, forming a triangle. Garnish with long chives and Emerils Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2312 broadcast 02-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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