Ingredients

IngredientsFOR THE MAQUE CHOUX:

• 1 teaspoon olive oil
• 2 teaspoons unsalted butter
• 1/2 cup small-diced onion
• 1/4 cup small-diced red bell pepper
• 1/4 cup small-diced celery
• 1 teaspoon minced garlic
• 2 cups sweet yellow corn

• 1 teaspoon Essence, recipe follows
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 tablespoons thick-cut bacon, cut into 1/4-inch pieces, rendered until crispy and drained

FOR THE TOMATO JAM:

• 1 cup peeled, seeded and chopped tomatoes
• 1/2 cup rice wine vinegar
• 2 tablespoons sugar
• 1 tablespoon light corn syrup

• 1 tablespoon honey
• 2 teaspoons minced garlic
• 1/4 teaspoons toasted, ground coriander

FOR THE OYSTERS:

• 1/4 cup all-purpose flour
• 1/4 cup buttermilk
• 1 large egg
• 1/2 cup bread crumbs

• 4 teaspoons Essence, recipe follows
• 1/2 cup olive oil
• 8 large, select oysters, shucked
• Fresh chervil or chopped fresh parsley leaves, for garnish

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

Description

Cooking Channel Serves Up This Panneed Oysters Wth Sweet Corn Maque Choux, Tomato Jam And Crispy Bacon Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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