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Oyster Stew With Potato Cakes

List of Ingredients




Recipe Categories:

Oyster Stew with Potato Spinach Patties

List of Ingredients






OYSTER STEW OVER SPINACH POTATO CAKES

Recipe courtesy of Emeril Lagasse, 1998

1 tablespoon olive oil
1/4 cup minced shallots
1 tablespoon chopped garlic
2 cups fresh spinach (packed) cleaned, stemmed, and chopped
Salt
Freshly ground black pepper
1 cup mashed potatoes
2 eggs
1 1/2 cups fine dry bread crumbs
1 cup flour
Essence (recipe follows)
2 tablespoons milk
1 cup vegetable oil
2 dozen large shucked oysters, with their liquor
2 tablespoons butter
1/2 cup chopped onions
3/4 cup heavy cream
2 tablespoons fresh lemon juice
2 tablespoons of Worcestershire
Dash of Crystal Hot Sauce
2 tablespoons chopped parsley
4 teaspoons grated Parmigiano-Reggiano cheese
1 cup fresh spinach leaves, cleaned and fried

In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic.
Saute for 1
minute. Add the spinach. Season with salt and pepper. Saute until wilted about 2 minutes.
Remove from the
heat and cool completely. In a mixing bowl, combine the potatoes, 1 egg and the spinach
mixture. Season with
salt and pepper. Mix well. Stir in 1/2 cup of the bread crumbs. Divide the mixture in fourths and
form into round
cakes, about 1-inch thick. Season the flour with Essence. Whisk the remaining egg and milk,
together. Season
the remaining 1 cup bread crumbs with Essence.

Dredge the cakes in the flour. Dip each cake in the egg wash, letting the excess drip off. Dredge
the cakes in
the bread crumbs, coating completely. In another saute pan, heat the oil. When the oil is hot, add
the cakes
and pan-fry until golden brown, about 2 to 3 minutes on each side. Remove from the oil and drain
on paper
towels. Season with Essence. Set aside and keep warm. Drain the oysters, reserving the liquor.
Set aside. In
another saute pan, melt the butter. Add the onions. Season with salt and pepper. Saute for 2
minutes. Add the
garlic and continue to saute for 1 minute. Add the reserved oyster liquor, cream, lemon juice, and
Worcestershire sauce. Season with the hot sauce, salt and pepper. Bring the mixture to boil and
then reduce
the heat to medium and simmer until the cream thickens, about 4 minutes. Season the oysters
with salt and
pepper. Stir in the oysters and cook for about 2 minutes or until the edges curl. Add the parsley
and remove
from the heat. To serve, place a cake in the center of each shallow bowl. Spoon the oysters and
sauce around
each cake. Garnish with the cheese and fried spinach.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Yield: 4 appetizer servings
Prep Time: 20 minutes
Cooking Time: 20 minutes

Recipe