- 2 cups grated Cheddar
- 1 stick unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 24 pimento-stuffed green olives, drained and patted dry
- 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
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, cream together the cheese and butter.
In a separate bowl, sift together the flour, Essence, salt, and cayenne. Fold into the cheese mixture and blend until combined. Drop the dough by tablespoonfuls onto the prepared sheet and shape into an oblong, almond-like shape to resemble an eye. With the handle of a wooden spoon, make an indentation in the center of each "eye." Place 1 olive in each indentation, turning the pimento side up to resemble an eyeball. Bake until golden and set, 12 to 15 minutes, rotating the pan halfway through baking.
Remove from the oven and serve warm or at room temperature.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Recipe courtesy of Emeril Lagasse