Title: Fried Oysters with Horseradish Cream And Tomato Corn Salsa
Categories: Emlive03
Yield: 4 servings

1/4 c Blanched corn kernels
4 Ripe Italian plum tomatoes;
-peeled, seeded,
And diced
1/4 c Minced onions
1 ts Minced jalapeno peppers
2 tb Chopped fresh cilantro
1 tb Freshly-squeezed lime juice
1 ts Freshly-squeezed lemon juice
Salt; to taste
Freshly-ground black pepper;
-to taste
3/4 c Freshly-grated horseradish
(or bottled; if not prepared
-with cream)
3 tb Minced shallots
2 ts Minced garlic
2 ts Dijon mustard
Freshly-ground white pepper;
-to taste
1 1/2 c Heavy cream
1 c Flour
2 tb Emeril's Essence; see * Note
1 c Masa harina
2 lg Eggs
1 c Milk
1/2 c Olive oil
24 lg Freshly-shucked oysters;
-liquor drained
And reserved

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and
lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa
aside. In a saucepan, combine the horseradish, shallots, garlic, mustard
and cream. Season with salt and pepper. Bring the liquid to a boil,
whisking gently. Reduce the heat and simmer, stirring occasionally, until
the sauce is thick enough to coat the back of a spoon, for about 12
minutes. Remove from the heat and keep warm. In a small bowl, season the
flour with Emeril's Essence. In another bowl, season the masa with Essence.
In a third bowl, beat the eggs with the milk. Season the oysters with
Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the
egg wash, letting the excess drip off. Dredge the oysters in the seasoned
masa, coating each side completely. In a large saute pan, heat the olive
oil. When the oil is hot, but not smoking, carefully lay the oysters in the
hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until
golden brown. Remove the oysters form the pan and drain on a paper-lined
plate. Season the oysters with Essence. Serve the oysters with the
horseradish cream and salsa. This recipe yields 4 first-course servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from New New Orleans
Cooking Cookbook by Emeril Lagasse From the TV FOOD NETWORK - (Show #
EM-1A59 broadcast 10-13-1997) 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

10-13-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.