Baked Oysters With Braised Leeks And Tasso Hollandaise Recipe

• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. Chopped shallots
• 1 Tbsp. Chopped garlic
• 2 c. Julienned leeks, bottom part only
• 1/2 c. Dry white wine Salt to taste Freshly-grnd black pepper to taste
• 1 c. Julienned tasso rendered, reserving the fat
• 3 x Egg yolks
• 2 Tbsp. Fresh lemon juice
• 1 stk Unsalted butter melted Salt to taste Freshly-grnd white pepper to taste
• 1 doz Raw shucked oysters shells reserved
• 1 c. Bread crumbs
• 1 Tbsp. Bayou Blast see * Note

1. Preheat oven to 450 degrees.
2. For braised leeks: Heat extra virgin olive oil in a saute/fry pan.
3. Add in the shallots, garlic, and leeks and saute/fry for 1 to 2 min.
4. Add in the white wine and continue cooking 2 to 3 min, or possibly till the leeks are tender.
5. Season with salt and pepper.
6. For the Hollandaise: Fill the bottom of a double-boiler with water, and bring it almost to a boil, lower the heat so the water is warm but not boiling.
7. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk till the yolks are at a ribbon stage.
8. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mix in a steady stream.
9. Season with the salt and pepper and continue whisking till thick.
10. For the oysters, combine the breadcrumbs and Bayou Blast - (Emeril"s Creole Seasoning) together in a mixing bowl, in small amounts completely coat each oyster with this mix.
11. Place each oyster back in its shell with a small amount of the leek mix underneath.
12. Broil till golden brown-brown, about 2 to 3 min.
13. Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter.
14. This recipe yields 4 appetizer servings.

extra virgin olive oil, shallots, garlic, leeks, white wine salt, tasso, egg yolks, lemon juice, butter, oysters, bread crumbs

Taken from cookeatshare.com/recipes/baked-oysters-with-braised-leeks-and-tasso-hollandaise-75179 (may not work)