Emerils Andouille Crusted Oysters With Spinach Coulis Recipes

EMERIL'S ANDOUILLE CRUSTED OYSTERS WITH SPINACH COULIS

Steps:

• 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 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.
• In a mixing bowl, toss the greens with the Spinach Coulis. Season with additional salt and pepper 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.

ANDOUILLE-CRUSTED ROCK SHRIMP

Steps:

• The shrimp can be prepared using an outdoor or indoor grill, grill pan or even an oven and baking sheet. All methods of preparations are essentially the same except for the oven.
• If using an oven there is no need to preheat; adjust the top rack to the highest position near the broiler, leaving enough room for a baking sheet and the shrimp. If using a grill or grill pan, preheat the grill to medium-high heat. If an outdoor or open grill is being used, line the grill grates with aluminum foil and preheat to medium-high.
• Make the crust: Heat a saute pan over medium heat with 1 tablespoon of the olive oil. Add the sausage and cook, stirring and breaking the meat into small pieces, about 3 minutes. Add 1 tablespoon of the shallots and the garlic and cook until the sausage is browned and excess oil has rendered, 3 to 4 minutes more. Remove from the heat.
• In a medium bowl, combine the breadcrumbs, Italian seasoning and lemon zest. Add the cooked sausage mixture (with drippings) to the breadcrumb mixture. Roughly combine to gauge moisture, then add up to 3/4 cup of the olive oil. Combine again, then add up to 1/2 cup of the white wine and combine well. If the mixture is still dry, a bit more of either can be added in small increments. The mixture should appear glossy and moist to the touch, but without excess liquid sitting at the bottom of the bowl. Season with salt and pepper to taste and set aside.
• If using an oven, turn the broiler to high. Place the shrimp shell-sides down on a baking sheet and drizzle with the remaining 1 tablespoon of olive oil. Season lightly with salt and pepper. Place the shrimp under the broiler for about 2 minutes, just to begin the cooking process. Remove and check to see that that shrimp have begun to turn opaque. Scoop spoonfuls of the crust mixture onto the shrimp, pressing down with the back of a spoon or spatula to compress the crust topping (some will fall around the shrimp, which is fine).
• If you are using a grill, drizzle 1 tablespoon of olive oil onto the shrimp in a separate dish and lightly season with salt and pepper. Using tongs or carefully using your hands, place the shrimp shell-side down on a preheated grill or grill pan or onto the aluminum foil on an open grill. After 3 to 5 minutes the shrimp should begin to curl at the tails, the shell should darken in color and the meat should begin to turn opaque. Proceed to scoop spoonfuls of the crust mixture onto the shrimp, pressing down with the back of a spoon or spatula to compress the crust topping (some will fall around the shrimp which is fine).
• For either method, after applying the crust, cook until the crust is golden brown and the shrimp are just cooked through, 2 to 3 minutes. The shrimp will cook quickly; make sure not to overcook. Remove from the heat and transfer to a plate or serving dish, covering with foil if the sauce is not yet ready.
• To make the sauce, heat a medium saute pan or saucepan over medium-high heat. Add the lemon juice, Worcestershire sauce and add 1/2 cup of white wine. Cook until reduced, 4 to 5 minutes, then add the parsley and the remaining tablespoon of shallots and continue to cook another minute or two. Remove from the heat and add the butter, one tablespoon at a time, stirring continuously. Once the butter is incorporated, add the chives or chervil and let steep about a minute before spooning the mixture over the crusted rock shrimp. Serve and enjoy.

OYSTER STEW WITH ANDOUILLE POTATO MASH

Steps:

• Make the potatoes:
• In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels. Set aside.
• Put the potatoes in a large saucepan, add enough water to cover and 1/4 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and simmer until fork-tender, about 12 minutes. Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes. Mash the potatoes with a fork, add the andouille and cream, and stir to mix. Stir in the remaining 1/4 teaspoon salt and the black pepper. Keep hot over very low heat.
• Make the stew: In a large skillet over medium heat, melt the butter. Add the onion, salt, and black pepper and cook, stirring for 3 minutes. Add the garlic and cream and simmer for 3 minutes. Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes.
• To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew. Pass on a tray.

EMERIL'S SPINACH COULIS

Steps:

• Heat the butter in a 10-inch saute pan over medium heat. Add the shallots and cook, stirring, until soft and lightly golden, about 2 minutes. Carefully add the Herbsaint so that it does not flame. Add the green onions, parsley, and spinach and cook until the spinach is slightly wilted, about 1 minute. Add the cream and simmer for 2 minutes, stirring occasionally.
• Pour the mixture into a food processor or blender and process until the mixture is smooth, about 1 minute. Add the salt and pepper and pulse two or three times to blend, and serve immediately.

SOUTHERN-STYLE PAN-FRIED CATFISH

Steps:

• Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
• In another shallow baking dish, whisk together flour, cornmeal, and salt.
• Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
• Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
• Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.