Try this Oyster Stew over Spinach Potato Cakes recipe, or contribute your own.
Suggest a better description* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Saute for 1 minute. Add the spinach. Season with salt and pepper. Saute until wilted about 2 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the potatoes, 1 egg and the spinach mixture. Season with salt and pepper. Mix well. Stir in 1/2 cup of the bread crumbs. Divide the mixture in fourths and form into round cakes, about 1-inch thick. Season the flour with the Bayou Blast Essence. Whisk the remaining egg and milk, together. Season the remaining 1 cup bread crumbs with the Essence. Dredge the cakes in the flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs, coating completely. In another saute pan, heat the oil. When the oil is hot, add the cakes and pan-fry until golden brown, about 2 to 3 minutes on each side. Remove from the oil and drain on paper towels. Season with Essence, set aside and keep warm. Drain the oysters, reserving the liquor. Set aside. In another saute pan, melt the butter. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic and continue to saute for 1 minute. Add the reserved oyster liquor, cream, lemon juice, and Worcestershire sauce. Season with the hot sauce, salt and pepper. Bring the mixture to boil and then reduce the heat to medium and simmer until the cream thickens, about 4 minutes. Season the oysters with salt and pepper. Stir in the oysters and cook for about 2 minutes or until the edges curl. Add the parsley and remove from the heat. To serve, place a cake in the center of each shallow bowl. Spoon the oysters and sauce around each cake. Garnish with the cheese and fried spinach. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-24-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1067 | ||
Calories from Fat: 646 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.7g | 96 % | |
Saturated Fat 16.9g | 84 % | |
Monounsaturated Fat 35.8g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 577.6mg | 178 % | |
Sodium 813.7mg | 28 % | |
Potassium 667mg | 18 % | |
Total Carbohydrate 78.4g | 23 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 74.2g | ||
Protein 28.5g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1067
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