Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Creole Cuisine
Print
Total:
1 hr 35 min
Prep:
20 min
Inactive:
1 hr
Cook:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • Dash Worcestershire sauce
  • Salt
  • 1 tablespoon Creole Mustard or whole grain mustard
  • 2 teaspoons minced garlic
  • 1/4 cup chopped green onions
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup buttermilk
  • 1 tablespoon Pernod
  • Freshly ground black pepper
  • 1 cup olive oil
  • 24 large shucked oysters
  • Essence, recipe follows
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup vegetable oil
  • 4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach) 
  • 4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)
  • 1 egg
  • 1 lemon, juiced
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

Directions

In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, buttermilk, and Pernod. Pulse until smooth. Season the mixture with the Worcestershire sauce, salt and black pepper. With the machine running, slowly add the olive oil and mix until the mixture is thick. Reseason if necessary. Refrigerate the dressing until well chilled, about 1 hour.

Season the oysters with Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flour with Essence. In a large skillet, heat the vegetable oil.

Dredge the oysters in the seasoned flour, coating each side completely. Shake off the excess flour and carefully lay in the hot oil. Fry until golden brown, about 1 1/2 minutes on each side.

Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence. Set aside and keep warm.

Toss the greens with the dressing and season with salt and pepper. Mound the greens in the center of each plate and arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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