BAYOU BLAST SEASONING RECIPES

Name: Emeril's Essence
Yield: 2/3 cup
Cuisine: american
Ingredients: 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

EMERIL'S ESSENCE RECIPE | EMERIL LAGASSE | FOOD NETWORK

Emeril's Essence Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories condiment

Yield 2/3 cup

Number Of Ingredients 8

Ingredients

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

Steps:

Combine all ingredients thoroughly.

TROUT A LA MEUNIERE RECIPE | FOOD NETWORK

Trout a la Meuniere Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield easy

Number Of Ingredients 38

Ingredients

2 tablespoons white wine
4 (6-ounce) trout fillets
1 teaspoon salt, plus more for seasoning
1 teaspoon Essence, recipe follows
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
Freshly ground pepper
2 tablespoons white wine
4 (6-ounce) trout fillets
1 teaspoon salt, plus more for seasoning
1 teaspoon Essence, recipe follows
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
Freshly ground pepper
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
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
2 1/2 tablespoons paprika

Steps:

Preheat the oven to 200 degrees F.
Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
Preheat the oven to 200 degrees F.
Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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