Recipe - Grilled Steak With Tasso Maque Choux

4 Rib eye steaks (10oz)
2 tablespoon Olive oil
2 tablespoon Essence
2 tablespoon Olive oil
4 ounce Tasso; minced
1 One half cup Fresh corn; scraped from cob
One fourth cup Onions; chopped
1 tablespoon Shallots; minced
1 tablespoon Garlic; minced
1 cup Heavy cream
1/3 cup Red bell peppers; minced
One fourth cup Green onions; chopped
Salt and pepper
1 cup Fried onion rings; warmed
2 tablespoon Green onions; chopped
2 tablespoon Brunoise red peppers
2 tablespoon Brunoise yellow onions

For the maque choux: In a saute pan, heat the olive oil. When the pan is
smoking hot, add the tasso and saute for 30 seconds. Add the corn ad saute
for 1 minute. Add the onions and continue sauting for 1 minute. Add the
garlic and season with salt and pepper. Saute for 1 minute. Stir int he
cream, red pepper, and green onions and simmer until mixture is heated
through., about 2 minutes. For the steak: Rub each steak with the olive
oil and season with Essence.
In a hot saute pan, cook steaks for 4 minutes on each side for medium
rare. Remove from pan. Spoon the maque choux in the center of the plate.
Place steak on top of the maque choux. Garnish with the fried onions,
green onions, peppers and yellow onions.

Source: Essence of Emeril, #2325, TVFN formatted by Lisa Crawford. 4/28/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini