Andouille Crusted Oysters With Mixed Baby Greens Recipe - Cooking Index
Andouille Crusted Oysters With Mixed Baby Greens Recipe - Cooking Index
The original recipe title as listed is "Andouille Crusted Oysters With Mixed Baby Greens And Herbsaint Dressing".
Cuisine: Cajun| 8 oz | Andouille sausage - crumbled | |
| 2 tablespoons | Minced shallots | |
| 1 teaspoon | Minced garlic | |
| 1 cup | Bread crumbs | |
| 1 tablespoon | Emeril's Essence - see * Note | |
| 24 tablespoons | Shucked oysters (large) | |
| 1 cup | Flour | |
| 2 | Eggs - slightly beaten | |
| Herbsaint Dressing | ||
| 1 cup | Prepared or homemade mayonnaise | |
| 1/4 cup | Buttermilk | |
| 1/4 cup | Herbsaint | |
| 1 teaspoon | Minced garlic | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 cups | Assorted baby greens | |
| (arugula, red and green oak, red and | ||
| Green leaf, radicchio, lola rosa) | ||
| 8 | Bread sticks - (12" long) | |
| 4 oz | Parmigiano-Reggiano cheese block - shaved |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the fryer.
For the oysters: In a saute pan, render the andouille for 1 to 2 minutes. Add the shallots and garlic and continue rendering for 1 minute. Remove from the stove and cool slightly. In a food processor, add the andouille, bread crumbs, and Emeril's Essence, blend until fully incorporated.
Dredge each oyster in the flour. Dip the oyster into the beaten eggs, letting any excess drip off. Dredge the oysters in the andouille crust, coating each side completely. Place the oysters in the fryer and fry for 2 to 3 minutes or until golden-brown and their edges start to curl. Remove from the fryer and place on a paper-lined plate. Season with Essence.
For the dressing: In a mixing bowl, combine all the ingredients together and mix until smooth. Season with salt and pepper.
In a mixing bowl, toss the greens with the dressing. Reseason if needed. Mound the greens in the center of the plate. Dot the rim with any remaining dressing. Arrange the oysters around the greens. Garnish with the shaved Parmigiano-Reggiano, bread sticks and black pepper.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2312 broadcast 02-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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