RECIPE TITLE "Emeril's
Skillet Steak with Tasso Maque Choux and Fried Chanterelles Recipe"
Source: Beef for All Seasons,
Courtesy of: Cooking.com
Emeril says, "This dish is a union of the best things Louisiana
has to offer, including spicy tasso, Creole seasoning, locally grown
chanterelles, and maque choux, as well as the Southern comfort of
a fried steak. Maque Choux-pronounced 'mock shoo'-a fantastic accompaniment
with skillet steak, is a spicy Cajun dish of corn and seasonings
and every Cajun family has its own variation."
... more great recipes by Emeril Lagasse on our GREAT CHEFS page!
4 strip sirloin steaks, 7 to 8 ounces each, or
boneless rib-eye steaks
1 tablespoon olive oil
For Tasso Maque Choux:
2 tablespoons olive oil
1/3 cup diced tasso or spiced ham
1 1/2 cups fresh corn kernels (from 2 ears corn)
1/3 cup chopped onion
1 tablespoon minced garlic
1 teaspoon salt
1 cup heavy cream
1/3 cup minced red bell pepper
1/3 cup chopped scallions
For Emeril's Creole Seasoning:
2 1/2 tablespoons mild paprika
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon Cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3 cups plus 1 tablespoon vegetable oil
1/2 cup all-purpose flour
16 chanterelle mushrooms, or 12 small cultivated
mushrooms, cut in half, cleaned
4 sprigs of thyme, for garnish
Beef for All Seasons Beef for All Seasons, provides a wide range of seasonal recipes using many different cuts of beef, among them beef tenderloin, tournedos, ground beef, short ribs, brisket, carpacio, and pot roast. The incredibly taste-tempting dishes here include Beef Picadillo Tacos de Oaxaca with Rice and Beans, Skewered Beef Satay with Peanut Sauce, James Beard's Roquefort Broiled Steak with Baked Potatoes, and Beef and Guinness Pie with Mushrooms and Chestnuts.
FOR SEASONING: Combine all the Creole seasoning ingredients in
a mixing bowl and reserve 5 teaspoons (store the remainder in an
airtight jar or container for further use).
FOR STEAKS: Trim the layer of fat from 1 edge of each strip steak,
leaving the thicker piece of fat attached to help the meat keep
its shape. (Omit this step if using rib-eye steak.) Sprinkle each
steak with 1/2 teaspoon of the seasoning and pat in well with the
palm of your hand or the side of a heavy knife. Heat the olive oil
in a large cast-iron skillet set over high heat. When the oil is
smoking, add the steaks and sear for 2 to 2 1/2 minutes per side
for rare, 3 minutes per side for medium-rare, or to desired doneness.
(Rib-eye steaks will take about 1 minute longer on each side.) Remove
from the heat.
FOR MAQUE CHOUX: Heat the olive oil in a large skillet over high
heat. When the oil is hot, add the tasso and saute for 30 seconds.
Add the corn and cook for 1 minute longer, shaking and flipping
the pan frequently. Add the onion and sauté for 30 seconds
more. Add the garlic, salt and a pinch of freshly ground black pepper,
and cook for 1 minute. Stir in the cream, bell pepper, and scallions,
and simmer until heated through, about 2 minutes. Remove from the
heat and set aside.
FOR MUSHROOMS: While the steaks are cooking, prepare the mushrooms.
Heat 3 cups of the vegetable oil in a saucepan set over high heat.
Combine the flour with the remaining 3 teaspoons of the reserved
Creole seasoning in a bowl. Place the remaining 1 tablespoon of
vegetable oil in a saucer, dip the chanterelles in the oil and then
dredge in the seasoned flour, shaking off any excess. When the oil
in the pan is smoking hot, add the chanterelles and fry until golden
brown, about 1 to 2 minutes. Drain on paper towels and sprinkle
with salt to taste.
To serve, place 1 cup of the maque choux on each serving plate.
Place a steak on top of the maque choux and arrange the mushrooms
on top. Garnish each steak with a sprig of thyme.
WINE SUGGESTION: West Coast Pinot Noir or Bordeaux (less than 10
Recipe reprinted by permission of Harper Collins. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 1220 Fat: 97g Carbohydrates: 43g
Cholesterol: 224mg Sodium: 4372mg Protein: 48g
Fiber: 8g % Cal. from Fat: 72% % Cal. from Carbs: 14%
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