Grilled prawns recipe garlic mashed

Ingredients

• 4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each)
• 1/2 cup vegetable oil
• 1/2 cup Creole seasoning
• 2 dozen large shucked oysters
• 1 cup masa flour
• 1 cup all-purpose flour
• Creole seasoning, recipe follows
• 6 cups Roasted Garlic clove Mashed Taters, hot, recipe follows
• 2 cups Emeril's Homemade Worcestershire Sauce, recipe follows
• 1 tablespoon finely chopped fresh parsley leaves
• Emeril's Worcestershire sauce:
• two tablespoons essential olive oil
• 6 cups coarsely chopped onions
• 4 jalapenos, with stems and seeds, chopped
• two tablespoons minced garlic clove
• 2 teaspoons freshly ground pepper
• 4 cans anchovy fillets
• 1/2 teaspoon whole cloves
• two tablespoons salt
• 2 whole, medium lemons, skin and pith removed
• 4 cups dark corn syrup
• 2 cups Steen's Pure Cane Syrup*
• 2 quarts distilled white-colored vinegar
• 4 cups water
• 3/4 pound fresh horseradish, peeled and grated
• Essence (Emeril's Creole Seasoning):
• 2 1/two tablespoons paprika
• two tablespoons salt
• two tablespoons garlic clove powder
• 1 tablespoon pepper
• 1 tablespoon onion powder
• 1 tablespoon red pepper cayenne
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• Roasted Garlic clove Mashed Taters:
• 3 heads garlic clove, halved
• 3 tablespoon essential olive oil
• 2 pounds taters, peeled and diced
• 4 ounces (1 stick) butter, cubed
• 1/two to threeOr4 cup heavy cream
• Salt and white-colored pepper

Directions

In a tiny bowl, combine the oil and Creole seasoning. Mix well. Spread both sides from the steaks completely using the Creole seasoning mixture. Devote a shallow pan, cover with plastic wrap. and refrigerate not less than 4 hrs. Remove and produce the 70 degrees before grilling, about half an hour.

Preheat the grill and fryer.

Put the steaks around the grill and prepare for around four to six minutes on every side for medium-rare. Remove in the grill and let rest for a few minutes before serving. Season the oysters with Creole seasoning.

Inside a mixing bowl, combine the flours. Season with Creole seasoning. Dredge the oysters within the seasoned flour, coating completely. Fry in batches until crispy and golden. Remove and drain in writing towels. Season with Creole seasoning. Put the steaks and taters on every serving plate. Spoon one fourth from the Worcestershire sauce over each steak. Pile the oysters on the top from the steak. Garnish with parsley.

Emeril's Worcestershire sauce:

Combine the oil, onions, and jalapenos inside a large stockpot on the high temperature. Saute for two to three minutes or until slightly soft. Add some garlic clove, pepper, anchovy fillets, cloves, salt, lemons. corn syrup. cane syrup, vinegar, water and horseradish. Provide a boil. Lessen the heat and simmer, stirring from time to time for around 6 hrs or before the mixture barely jackets a wood spoon. Strain. Store inside a tightly sealed container within the refrigerator for approximately 2 days or preserve in hot sterilized jars, following manufacturer's instructions.

Essence (Emeril's Creole Seasoning):

Combine all ingredients completely and store within an airtight jar or container.

Yield: a couple ofOr3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Printed by William and Morrow, 1993.

Roasted Garlic clove Mashed Taters:

Preheat the oven to 450 levels F.

Put the garlic clove on the cake pan and drizzle with essential olive oil. Season with pepper and salt. Devote the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove in the oven and awesome. Squeeze or take away the garlic clove cloves in the mind and put in a tiny bowl. Utilizing a fork, mash the garlic clove until smooth. Put the taters inside a pot of salted water and produce to some boil. Lessen the heat to some simmer and prepare the taters until fork tender, about 12 to fifteen minutes. Take away the pan in the heat and drain. Put the taters during the pot and go back to heat. Stir the taters, constantly, for two to three minutes to dry out the taters. Take away the taters in the heat. Add some garlic clove and butter. Utilizing a hands-held masher, mash the butter and garlic clove in to the taters. Add enough cream until preferred texture is achieved. The taters should be kind of lumpy. Season the taters with pepper and salt.

Yield: six to eight servings

Recipe thanks to Emeril Lagasse, 2000