SOFT SHELL TURTLE RECIPE RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
• Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
• Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
• Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.
• In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
• 1 pie shell
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper.
• Place 10 ounces pecan halves in a medium bowl and lightly coat with cooking spray. Arrange 5 pecans into a star-shaped cluster (they should be touching) on the baking sheet. Repeat with the remaining pecans, spacing the clusters at least 2 inches apart.
• Bake until the pecans smell toasty, about 4 minutes. (They won’t change in color.) Place 1 chewy caramel square in the center of each cluster. Bake until the caramel squares are just melted, 3 to 5 minutes. Let cool completely, about 30 minutes.
• Coarsely chop 8 ounces semi-sweet chocolate bars and place in a microwave-safe bowl. Microwave, stirring every 15 seconds, until melted and glossy, 1 to 2 minutes total. (Alternatively, melt the chocolate in a double boiler.) Let cool slightly until the chocolate has thickened slightly and has an almost-pudding-like texture, about 5 minutes.
• Spoon about 1 tablespoon of the chocolate on top of each cooled caramel, then sprinkle with flaky salt. Refrigerate until set, 5 to 10 minutes.