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Receta Chile Scrambled Eggs, Fried Oysters, Emeril's Pico De Gallo
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Ingredientes
- 1 c. masa harina
- 1 Tbsp. Emeril's Original Essence see * Note
- 1 tsp grnd cumin
- 1 pt oysters liquid removed
- 6 c. vegetable oil
- 4 x corn tortillas
- 9 lrg Large eggs
- 1 tsp salt
- 3 Tbsp. unsalted butter
- 1/4 c. minced green onion, white and green tops
- 1 Tbsp. chopped red chile peppers
- 2 c. Emeril"s Pico De Gallo (see below)
- 1/2 c. lowfat sour cream
- 1 1/2 lb plum tomatoes cored, seeded, and diced
- 3/4 c. finely-minced white onion
- 1/2 c. minced fresh cilantro
- 1 Tbsp. fresh lime juice
- 2 Tbsp. chopped seeded jalapeno or possibly serrano chiles (abt 2 medium)
- 1 tsp chopped garlic
- 1/2 tsp salt
- 1 pch cayenne
Direcciones
- Season the masa harina with the Essence and cumin in a shallow bowl. Dredge the oysters in the mix a few at a time to coat proportionately, and shake off the excess. Preheat the oven to 350 degrees.
- Heat the oil in a large, heavy saucepan to 360 degrees. Add in the oysters and fry, without crowding and turning occasionally, till golden brown and cooked through, about 2 min. Remove the oysters with a long-handled spoon and drain on paper towels.
- Place the corn tortillas on a baking sheet, sprinkle with water and hot in the preheated oven for 3 min. Lightly beat the Large eggs in a bowl with the salt, and set aside.
- Heat the butter in a large, heavy skillet over medium-high heat. Add in the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute. Add in the Large eggs to the pan and, stirring constantly, scramble to desired consistency.
- Place 1 hot tortilla on each serving plate. Divide the scrambled Large eggs and oysters among the plates, then top each portion with 1/4-c. of the Pico de Gallo and 2 Tbsp. of lowfat sour cream. Serve immediately, passing the remaining Pico de Gallo at tableside.
- For Emeril"s Pico de Gallo: Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend. (
- Makes about 3 c.)
- This recipe yields 4 servings.
