Ingredients

• 1 large Idaho potato (about 12 ounces), scrubbed
• 6 cups vegetable oil, for deep-frying
• 1/4 cup plus 1 tablespoon masa harina
• 1/4 cup plus 1 tablespoon yellow cornmeal
• 1 tablespoon plus 1 teaspoon Essence, recipe follows
• 1 1/4 teaspoons salt
• 1 pint shucked oysters (about 20), drained
• 8 ounces baby spinach, tough stems removed, rinsed and patted dry
• 1/4 teaspoon freshly ground black pepper
• Warm Bacon Dressing, recipe follows
• 1 (14-ounce) can hearts of palm, drained and cut on the bias into 1/4-inch thick slices
• 2 hard-boiled eggs, peeled and thinly sliced

Directions

Essence (Emeril's Creole Seasoning):

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 leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Warm Bacon Dressing:

3 slices bacon, chopped

1/2 teaspoon chopped garlic

2 teaspoons Dijon mustard

1 1/2 teaspoons tomato paste

1/4 cup red wine vinegar

1/4 cup sugar

1/2 cup canola oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a medium skillet, cook the bacon over medium-high heat until the bacon begins to brown, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mustard, tomato paste, vinegar, and sugar, and cook, stirring, until the sugar is dissolved, about 1 minute.

Transfer to a food processor or blender, and puree. With the machine running, slowly add the oil in a steady stream and process until thick. Add the salt and pepper, and pulse once or twice to blend. Serve warm.

Yield: 3/4 cup