Oysters en Brouchette

Name: Oysters en Brouchette
Prep time: P0Y0M0DT1H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 12 appetizer servings
Cuisine: american
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

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Total: 1 hr 30 min

Prep: 1 hr 10 min
Cook: 20 min

Yield: 8 to 12 appetizer servings

Total: 1 hr 30 min

Prep: 1 hr 10 min
Cook: 20 min

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

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

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

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.

Remoulade:

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.
1 1/3 cups