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Oysters en Brouchette
Recipe courtesy Emeril Lagasse
- Total Time:
- 1 hr 30 min
- Prep:
- 1 hr 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- None
- Yield:
- 8 to 12 appetizer servings
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
- 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
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 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
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.