Recipe - Baked Oysters With Braised Leeks And Tasso Hollandaise

=== BRAISED LEEKS ===
2 tablespoon Olive oil
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 cup Julienned leeks; bottom part
only
One half cup Dry white wine
Salt; to taste
Freshlyground black pepper;
to taste
=== TASSO HOLLANDAISE ===
1 cup Julienned tasso; rendered,
; reserving the fat
3 Egg yolks
2 tablespoon Fresh lemon juice
1 Stick Unsalted butter;
melted
Salt; to taste
Freshlyground white pepper;
to taste
1 Dozen Raw shucked oysters;
shells reserved
1 cup Bread crumbs
1 tablespoon Bayou Blast; see * Note

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}” recipe
which is included in this collection.

Preheat oven to 450 degrees. For braised leeks: Heat olive oil in a
saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2
minutes. Add the white wine and continue cooking 2 to 3 minutes, or
until the leeks are tender. Season with salt and pepper. For the
Hollandaise: Fill the bottom of a doubleboiler with water, and bring
it almost to a boil, lower the heat so the water is hot but not
boiling. Mix the egg yolks and lemon juice together in a stainless
steel mixing bowl, place over the water bath and whisk until the
yolks are at a ribbon stage. Combine the butter and the reserved
tasso fat together and gradually whisk into the egg mixture in a
steady stream. Season with the salt and pepper and continue whisking
until thick. For the oysters, combine the breadcrumbs and Bayou Blast
~ {Emeril’s Creole Seasoning} together in a mixing bowl, in small
amounts completely coat each oyster with this mixture. Place each
oyster back in its shell with a small amount of the leek mixture
underneath. Broil until goldenbrown, about 2 to 3 minutes. Place all
the oysters on a platter and drizzle the Tasso Hollandaise over the
entire platter. This recipe yields 4 appetizer