Preparation:
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
Preheat the fryer.
For the oysters: In a saute pan, render the andouille for 1 to 2 minutes. Add the shallots and garlic and continue rendering for 1 minute. Remove from the stove and cool slightly. In a food processor, add the andouille, bread crumbs, and Emeril’s Essence, blend until fully incorporated.
Dredge each oyster in the flour. Dip the oyster into the beaten eggs, letting any excess drip off. Dredge the oysters in the andouille crust, coating each side completely. Place the oysters in the fryer and fry for 2 to 3 minutes or until golden-brown and their edges start to curl. Remove from the fryer and place on a paper-lined plate. Season with Essence.
For the dressing: In a mixing bowl, combine all the ingredients together and mix until smooth. Season with salt and pepper.
In a mixing bowl, toss the greens with the dressing. Reseason if needed. Mound the greens in the center of the plate. Dot the rim with any remaining dressing. Arrange the oysters around the greens. Garnish with the shaved Parmigiano-Reggiano, bread sticks and black pepper.
Comments: The original recipe title as listed is “Andouille Crusted Oysters With Mixed Baby Greens And Herbsaint Dressing”.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2312 broadcast 02-14-1997)
Formatted for MasterCook by MR MAD, aka Joe Comiskey - 03-08-1997 |
