- Vegetable oil, for frying
- 1 cup buttermilk
- 1/2 teaspoon hot pepper sauce
- 1 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon Essence, plus more for seasoning, recipe follows
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound fresh chanterelle mushrooms, wiped clean
- 7 ounces assorted baby greens
- Creamy Parmesan Dressing, recipe follows
- 1/4 cup shaved Parmesan
Pour vegetable oil in a medium saucepan with high sides to a depth of 2 inches. Preheat oil to 375 degrees F.
Combine the buttermilk and hot sauce in a small bowl. In a separate bowl, stir together the cornmeal, flour, salt, Essence, and pepper. Dip the mushrooms into the buttermilk, and 1 at a time, dredge in the cornmeal mixture. Shake any excess mixture off of the mushrooms and fry, in batches, in the preheated oil until crispy and golden, about 1 1/2 minutes per batch. Remove the mushrooms with a slotted spoon and drain on paper towels. Season fried mushrooms with additional Essence.
Toss the greens in a large bowl with the desired amount of dressing. Adjust the seasonings with salt and pepper, as needed. Arrange the salad greens on plates and divide the chanterelles, evenly among the plates. Top each salad with Parmesan shavings and serve immediately.
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
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
1/4 cup Homemade Mayonnaise, recipe follows
2 tablespoons sour cream
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon minced garlic
3 tablespoons freshly grated Parmesan
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Essence, recipe above
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a small bowl and whisk until smooth. Cover and refrigerate until ready to use.
Yield: about 1/2 cup
1 egg yolk*
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons water
1 1/2 cups vegetable oil
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
In a food processor or blender, blend the whole egg, the yolk, lemon juice, mustard, and 1 tablespoon of water for 20 seconds. With the processor running, slowly pour in the oil through the feed tube, processing until the mixture begins to thicken. When half of the oil has been incorporated, add the remaining tablespoon of water. With the motor running, add the remaining oil in a thin, steady stream, processing until thick. Season the mayonnaise with salt and cayenne. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours.
Yield: 1 1/4 cups
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.