Oysters en Brouchette (Emeril Lagasse) |
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Prep Time: 70 Minutes Cook Time: 20 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
24 shucked oysters |
essence, recipe follows |
12 slices of bacon, cut in half and at room temperature |
1 cup all-purpose four |
vegetable oil, for frying |
2 eggs |
1 tablespoon minced garlic |
juice from one fresh lemon |
1 tablespoon chopped parsley |
2 tablespoons chopped green onions |
2 tablespoons chopped celery |
1 cup olive oil |
1 tablespoon creole or whole-grain mustard |
2 tablespoons ketchup |
salt and pepper |
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 oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the oil. With paper towels, pat the oysters dry. Season the oysters with Essence and salt and pepper. Wrap each oyster with a piece of bacon. Using a toothpick, secure the bacon and oyster together. In a mixing bowl, season the flour with Essence. Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely. Shake off the excess flour and gently place half of the oysters in the hot oil. Fry the oysters until golden brown, about 3 to 4 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Season the hot oysters with Essence. Repeat the process until all of the oysters are fried. Serve the oysters hot with the Remoulade Sauce.
2. Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor and puree for 15 seconds. Season with salt and pepper. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard and ketchup and pulse once or twice to blend. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
3. Yield: 1 1/3 cups
4. Combine all ingredients thoroughly.
5. Yield: 2/3 cup
6. *RAW EGG WARNING
7. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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