Steamer Roll With A True Tartar Sauce Recipe - Cooking Index
Steamer Roll With A True Tartar Sauce Recipe - Cooking Index
| 1 1/2 cups | 355ml | Homemade mayonnaise |
| 1 tablespoon | 15ml | Minced shallots |
| 1 tablespoon | 15ml | Minced garlic |
| 2 tablespoons | 30ml | Minced red onion |
| 2 tablespoons | 30ml | Finely-chopped hard-boiled egg whites |
| 2 tablespoons | 30ml | Finely-chopped cornichons |
| 1 tablespoon | 15ml | Finely-chopped capers |
| 1 tablespoon | 15ml | Finely-chopped parsley |
| 1 tablespoon | 15ml | Finely-chopped fresh tarragon |
| Juice of one lemon | ||
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 1/2 cups | 93g / 3.3oz | Cornmeal |
| 1/2 cup | 31g / 1.1oz | Masa flour |
| 3 tablespoons | 45ml | Bayou Blast - see * Note |
| 4 lbs | 1816g / 64oz | Shucked steamer clams |
| Oil - for frying | ||
| 4 | Hot dog buns (large) | |
| 1/4 cup | 49g / 1.7oz | Melted butter |
| 2 cups | 474ml | Chiffonade of baby lettuces |
| 2 cups | 474ml | Potato salad |
| Zap potato chips |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the fryer. Preheat the grill.
In a small mixing bowl, whisk the mayonnaise with the shallots, garlic, red onion, egg whites, cornichons, capers, parsley and tarragon. Season the tartar sauce with juice of one lemon, salt and white pepper. Refrigerate the mayonnaise for 1 hour for the flavors to marry.
In a mixing bowl, combine the cornmeal, masa and Bayou Blast together. Dredge the clams in the cornmeal mixture. Sift the clams, to remove any excess cornmeal. Using a fryer, fry the clams for 2 to 3 minutes or until the clams are slightly golden and crispy. Remove the clams from the fryer and drain on a paper-lined plate. Season the clams with Creole Seasoning.
Brush each side of the hot dog bun with the melted butter. Grill the buns for about 1 minute on each side. Remove the buns from the grill. Spread about a tablespoon of the tartar sauce on each side of the bun. Layer the fried clams on one half of the bun.
In a small bowl, lightly toss the greens with olive oil. Season the greens with salt and pepper. Mound the greens on top of the clams. Place the rolls on a platter and serve with potato salad and Zaps.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2391 broadcast 07-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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