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

Recipe Ingredients

1 cup	237ml	Masa harina
1 tablespoon	15ml	Emeril's Original Essence - see * Note
1 teaspoon	5ml	Ground cumin
1		Oysters - drained
6 cups	1422ml	Vegetable oil
4		Corn tortillas
9		Eggs (large)
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Unsalted butter
1/4 cup	15g / 0.5oz	Chopped green onion, white and green tops
1 tablespoon	15ml	Minced red chile peppers
2 cups	474ml	Emeril's Pico De Gallo - (see below)
1/2 cup	118ml	Sour cream
		Emeril's Pico De Gallo
1 1/2 lbs	681g / 24oz	Plum tomatoes - cored, seeded,
		And diced
3/4 cup	46g / 1.6oz	Finely-chopped white onion
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
1 tablespoon	15ml	Fresh lime juice
2 tablespoons	30ml	Minced seeded jalapeño or serrano chiles - (abt 2 medium)
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1		Cayenne

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Season the masa harina with the Essence and cumin in a shallow bowl. Dredge the oysters in the mixture a few at a time to coat evenly, and shake off the excess. Preheat the oven to 350 degrees.

Heat the oil in a large, heavy saucepan to 360 degrees. Add the oysters and fry, without crowding and turning occasionally, until golden and cooked through, about 2 minutes. 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 warm in the preheated oven for 3 minutes. Lightly beat the eggs in a bowl with the salt, and set aside.

Heat the butter in a large, heavy skillet over medium-high heat. Add the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute. Add the eggs to the pan and, stirring constantly, scramble to desired consistency.

Place 1 warm tortilla on each serving plate. Divide the scrambled eggs and oysters among the plates, then top each portion with 1/4-cup of the Pico de Gallo and 2 tablespoons of 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 cups)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E02) - from the TV FOOD - NETWORK

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