Ingredients

• 6 tablespoons unsalted butter, softened
• 1 teaspoon Essence, recipe follows
• 3 teaspoons minced garlic
• 1 small loaf French bread, 10 to 12-inches in length, split in half lengthwise
• 1 pound Idaho potatoes, peeled and cubed (about 2 1/2 cups)
• 6 strips bacon, chopped
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 3/4 pound cooked roast beef, shredded or chopped (about 3 cups)
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 1/4 cup dry red wine
• 1 cup beef stock
• 8 Poached Eggs, recipe follows
• Wild Mushroom Sauce, recipe follows
• Chopped green onions, garnish

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.

Wild Mushroom Sauce:

3 tablespoons olive oil

1/2 cup finely chopped shallots

3 cups sliced wild mushrooms, such as a shiitake, morel, chanterelle, wood ear, and/or oyster, stems trimmed and wiped clean

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons finely chopped green onions (green and white parts)

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon minced garlic

1 1/2 cups veal stock or beef stock, or low-sodium beef broth

1 cup heavy cream

In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.

Serve, or cover and keep warm until ready to use.

Yield: about 2 cups

Perfect Poached Eggs:

3 cups water

1/2 teaspoon white vinegar

1/2 teaspoon salt

8 large eggs

In a saucepan, bring the water, vinegar and salt to a simmer over high heat.

Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a simmer, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Repeat with remaining eggs.

(Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.)

Yield: 8 eggs