Chile-Scrambled Eggs with Fried Oysters and Emeril's Pico de Gallo

• 1 cup masa harina
• 1 tablespoon Emeril's Original Essence, recipe follows
• 1 teaspoon ground cumin
• 1 pint oysters, drained
• 6 cups vegetable oil
• 4 corn tortillas
• 9 large eggs
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 1/4 cup chopped green onion (white and green tops)
• 1 tablespoon minced red chile peppers
• 2 cups Emeril's Pico de Gallo, recipe follows
• 1/2 cup sour cream
• 1 1/2 pounds plum tomatoes, cored, seeded and diced
• 3/4 cup finely chopped white onion
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
• 1 teaspoon minced clove
• 1/2 teaspoon salt
• Pinch cayenne
• 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 leaf oregano
• 1 tablespoon dried thyme

1. Season the masa harina with the Essence and cumin in a shallow bowl.
2. Dredge the oysters in the mixture a few at a time to coat evenly, and shake off the excess.
3. Preheat the oven to 350 degrees F. Heat the oil in a large, heavy saucepan to 360 degrees F. Add the oysters and fry, without crowding and turning occasionally, until golden and cooked through, about 2 minutes.
4. Remove the oysters with a long-handled spoon and drain on paper towels.
5. Place the corn tortillas on a baking sheet, sprinkle with water and warm in the preheated oven for 3 minutes.
6. Lightly beat the eggs in a bowl with the salt, and set aside.
7. Heat the butter in a large, heavy skillet over medium-high heat.
8. Add the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute.
9. Add the eggs to the pan and, stirring constantly, scramble to desired consistency.
10. Place 1 warm tortilla on each serving plate.
11. 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.
12. Serve immediately, passing the remaining Pico de Gallo at tableside.
13. Combine all the ingredients in a bowl and stir well.
14. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.
15. Yield: Makes about 3 cups
16. Combine all ingredients thoroughly and store in an airtight jar or container.
17. Yield: about 2/3 cup
18. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
19. Published by William and Morrow, 1993.

masa harina, ground cumin, oysters, vegetable oil, corn tortillas, eggs, salt, unsalted butter, green onion, red chile peppers, follows, sour cream, tomatoes, white onion, fresh cilantro, lime juice, serrano chiles, clove, salt, cayenne, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chile-scrambled-eggs-with-fried-oysters-and-emerils-pico-de-gallo-recipe.html (may not work)