Ingredients

1/2 cup vegetable oil
1/2 cup Creole seasoning, recipe follows
4 bone-in dry aged rib-eye steaks, (about 20 to 22 ounces each)
1 pound parsnips, peeled and sliced into paper-thin strips
Salt
4 cups Mashed Potatoes, (hot), recipe follows
1 cup Emeril's Homemade Worcestershire Sauce, recipe follows
1 tablespoon finely chopped fresh parsley leaves

Directions

Preheat the
fryer to 360 degrees F.

In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the

steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with
plastic wrap and refrigerate for at least 4 hours. Remove and bring the room temperature
before grilling, about 30 minutes. Preheat the grill. Place the steaks on the grill
and cook for about 4 to 6 minutes on each side for medium-rare. ***A saute pan or grill
pan can be substituted for a grill** Fry the parsnips until golden brown. Remove the
parsnips from the oil and drain on paper towels. Season with salt. Remove the steaks from
the grill and cool for a couple of minutes before serving. Place the steaks and potatoes
on each serving plate. Spoon 1/4 of the sauce over each steak. Pile the parsnips on top of
the potatoes. Garnish with parsley.

Ingredients

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

Combine all ingredients thoroughly.
Yield: 2/3 cup

Ingredients

Emeril's Worcestershire Sauce:
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped (3/4 cup)
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 cans (2 ounces each) anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen?s 100 percent Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water

3/4 pound fresh horseradish, peeled and grated (about 3
cups)

Directions

Combine the oil, onions, and jalapenos in a large heavy
stockpot over high heat. Saute for 2 to 3 minutes, or until slightly soft. Add the
garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar,
water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring
occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon.
Strain. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within
1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid.
Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes. Using
tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the
rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be
stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after
opening.