Oysters en Brouchette

TOTAL TIME: 1 hr 30 min
Prep: 1 hr 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 8 to 12 appetizer servings
LEVEL: --

ingredients

  • 24 shucked oysters
  • Essence, recipe follows
  • 12 slices of bacon, cut in half and at room temperature
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
REMOULADE:
  • 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
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Directions

Combine all ingredients thoroughly.
Yield: 2/3 cup
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.
Yield: 1 1/3 cups
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.
*RAW EGG WARNING
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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