TARO POWDER RECIPES

Steps:

• Mix the paprika, sugar, salt, onion powder, smoked paprika, chili powder and garlic powder together in a small bowl.
• Slice the potatoes about 1/16 inch thick on a mandoline. Put the potatoes in a large bowl of cold water and agitate to separate the slices and release the starch. Drain the water and repeat with fresh cold water about 3 more times, until the water runs clear. Lay out a couple of layers of paper towels and spread the potatoes out in a slightly overlapping layer (stack with more layers of paper towels to save space if necessary) and let stand to dry, about 5 minutes.
• Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until a deep-fry thermometer registers 300 degrees F. Line a large mixing bowl with paper towels for draining. Add about 1/4 of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 4 minutes. Transfer the chips to the prepared mixing bowl. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. When all of the chips are in the bowl, remove the paper towels.
• Put the seasoning mix in a sieve and dust it over the chips, gently tossing them so that they coat evenly. Cool completely and eat immediately or keep in an airtight bag or container up to 1 day.

Steps:

• Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.
• In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.
• Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.
• In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.