Recipe - Oysters On The Half Shell With Pickled Ginger Salsa

12 Shucked oysters; in their
shells
1 cup Diced bacon
One half cup Chopped onions
2 tablespoon Minced shallots
1 tablespoon Minced garlic
One fourth cup Small minced green peppers
1 tablespoon Crystal Hot sauce
1 cup Bread crumbs
Emeril's Essence; see * Note
One half cup Grated ParmigianoReggiano
Cheese
1 cup Prepared Hollandaise sauce;
warm
2 tablespoon Chopped chives
Rock salt for the platter

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the oven to 400 degrees. In a hot saute pan, render the bacon until
crisp, about 2 to 3 minutes. Add the onions, shallots, garlic, and peppers.
Saute for 2 to 3 minutes. Remove the mixture from the heat and allow to
cool. In a mixing bowl, combine the bacon mixture, Crystal sauce, bread
crumbs and cheese together. Season with Emeril's Essence. Place 2
tablespoons of the bread crumb mixture on top of each oyster. Bake for 6 to
8 minutes or until goldenbrown. Remove from the oven. Place the oysters on
a platter with the rock salt. Drizzle each oyster with the Hollandaise
sauce. Garnish with chives. This recipe yields 12 oysters on the
halfshell.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2307 broadcast 04011997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

04191997

Recipe by: Emeril Lagasse

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