Grilled Steak With Tasso Maque Choux

Recipe Ingredients

		Maque Choux
2 tablespoons	30ml	Olive oil
4 oz	113g	Diced tasso - see * Note
1 1/2 cups	93g / 3.3oz	Fresh corn, scraped from the cob
1/4 cup	15g / 0.5oz	Chopped onions
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Heavy cream
1/3 cup	30g / 1.1oz	Minced red bell peppers
1/4 cup	15g / 0.5oz	Chopped green onions
		Steak
4		- eye steaks - (10 oz ea)
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Fried onion rings - warm
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow onions

Recipe Instructions

* Note: See the "Tasso" and "Emeril's Essence Information" recipes which are included in this collection.

For the maque choux: In a saute pan, heat the olive oil. When the pan is smoking hot, add the Tasso and saute for 30 seconds. Add the corn and saute for 1 minute. Add the onions and continue sauteing for 1 minute. Add the garlic and season with salt and pepper. Saute for 1 minute. Stir in the cream, red peppers and green onions and simmer until the mixture is heated through, about 2 minutes.

For the steak: Rub each steak with the olive oil and season with Emeril's Essence. In a hot saute pan, cook the steaks for 4 minutes on each side for medium-rare. Remove from the pan. Spoon the maque choux in the center of the plate. Place the steak on top the maque choux. Garnish with the fried onion rings, green onions, peppers and yellow onions.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2325 broadcast 04-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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