Essence, recipe follows
- 12 slices raw bacon
- 2 (1-inch) slices eggplant, cut lengthwise
- 2 (1-inch) slices yellow squash, cut lengthwise
- 2 (1-inch) slices zucchini, cut lengthwise
- Olive oil, for drizzling
- 1/2 cup minced onions
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper
- 1/4 cup balsamic vinegar
- 1/2 cup pitted black olives, halved
- 1/2 cup Queen stuffed olives, halved
- 1 cup peeled, seeded and chopped Roma tomatoes
- 2 cups veal stock
- 4 parsnips, peeled into thin strips
- 1 cup hot mashed potatoes
- 2 tablespoons basil, chiffonade
- 1/4 cup grated Parmigiano-Reggiano
Preheat the oven to 400 degrees F.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)
Season the fish fillets with Essence. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.
Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice.
In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.
Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed potatoes in the center of each plate.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):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
Combine all ingredients thoroughly.
Yield: 2/3 cup