- 4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each)
- 1/2 cup vegetable oil
- 1/2 cup Creole seasoning
- 2 dozen large shucked oysters
- 1 cup masa flour
- 1 cup all-purpose flour
- Creole seasoning, recipe follows
- 6 cups Roasted Garlic Mashed Potatoes, hot, recipe follows
- 2 cups Emeril's Homemade Worcestershire Sauce, recipe follows
- 1 tablespoon finely chopped fresh parsley leaves
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 and fryer.
Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. Remove from the grill and let rest for a couple of minutes before serving. Season the oysters with Creole seasoning.
In a mixing bowl, combine the flours. Season with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry in batches until crispy and golden. Remove and drain on paper towels. Season with Creole seasoning. Place the steaks and potatoes on each serving plate. Spoon a quarter of the Worcestershire sauce over each steak. Pile the oysters on top of the steak. Garnish with parsley.
Emeril's Worcestershire sauce:
- 2 tablespoons olive oil
- 6 cups coarsely chopped onions
- 4 jalapenos, with stems and seeds, chopped
- 2 tablespoons minced garlic
- 2 teaspoons freshly ground pepper
- 4 cans 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 Pure Cane Syrup*
- 2 quarts distilled white vinegar
- 4 cups water
- 3/4 pound fresh horseradish, peeled and grated
Combine the oil, onions, and jalapenos in a large stockpot over a 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. 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. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.
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.
Roasted Garlic Mashed Potatoes:
- 3 heads garlic, halved
- 3 tablespoon olive oil
- 2 pounds potatoes, peeled and diced
- 4 ounces (1 stick) butter, cubed
- 1/2 to 3/4 cup heavy cream
- Salt and white pepper
Preheat the oven to 450 degrees F.
Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
Yield: 6 to 8 servings