Chile-Scrambled Eggs with Fried Oysters and Emeril's Pico de Gallo (Emeril Lagasse) |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 cup masa harina |
1 tablespoon emeril's original essence, recipe follows |
1 teaspoon ground cumin |
1 pint oysters, drained |
6 cups vegetable oil |
4 corn tortillas |
9 large eggs |
1 teaspoon salt |
3 tablespoons unsalted butter |
1/4 cup chopped green onion (white and green tops) |
1 tablespoon minced red chile peppers |
2 cups emeril's pico de gallo, recipe follows |
1/2 cup sour cream |
1 1/2 pounds plum tomatoes, cored, seeded and diced |
3/4 cup finely chopped white onion |
1/2 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium) |
1 teaspoon minced clove |
1/2 teaspoon salt |
pinch cayenne |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Season the masa harina with the Essence and cumin in a shallow bowl. Dredge the oysters in the mixture a few at a time to coat evenly, and shake off the excess. Preheat the oven to 350 degrees F. Heat the oil in a large, heavy saucepan to 360 degrees F. Add the oysters and fry, without crowding and turning occasionally, until golden and cooked through, about 2 minutes. Remove the oysters with a long-handled spoon and drain on paper towels. Place the corn tortillas on a baking sheet, sprinkle with water and warm in the preheated oven for 3 minutes. Lightly beat the eggs in a bowl with the salt, and set aside. Heat the butter in a large, heavy skillet over medium-high heat. Add the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute. Add the eggs to the pan and, stirring constantly, scramble to desired consistency. Place 1 warm tortilla on each serving plate. Divide the scrambled eggs and oysters among the plates, then top each portion with 1/4-cup of the Pico de Gallo and 2 tablespoons of sour cream. Serve immediately, passing the remaining Pico de Gallo at tableside.
2. Emeril's Pico de Gallo:
3. Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend. Yield: Makes about 3 cups
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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