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Рецепт Chile Scrambled Eggs, Fried Oysters, Emeril's Pico De Gallo

Name: Chile Scrambled Eggs, Fried Oysters, Emeril's Pico De Gallo
Ingredients: 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

от Global Cookbook

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Порций: 4

Ингредиенты

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

Инструкции

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.