Preheat the oven to 400 degrees F.
Season the portobellos on both sides with the salt and pepper. Place on an aluminum foil lined sheet pan and drizzle with the olive oil. Place in the oven and roast until tender, about 30 minutes. Remove from the oven and sprinkle 1/4 cup of the blue cheese onto the center of each mushroom, along with 1 tablespoon of walnuts. Place in the oven and roast until the cheese is melted, about 5 minutes.
Set a 10-inch saute pan over medium-high heat. Season the filets with the Essence and 1 teaspoon of salt. Add the olive oil to the saute pan and place the filets in the pan. Sear the beef until well caramelized, about 3 minutes. Turn over and continue to cook on the second side for an additional 3 minutes. Place in the oven and roast until cooked to medium-rare, about 10 minutes. To serve, spoon a pile of potatoes on 4 entree plates, top with the roasted portobellos and ladle the homemade Worcestershire sauce around the mushroom. Place the beef alongside. Garnish with the chopped parsley.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Combine the oil, onions and jalapenos in a large stockpot over high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.
Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.
Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the jars by 1-inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.
Yield: 3 pints
Preheat the oven to 450 degrees F.
Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.
Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.