Food Network: Chicken Fried Steaks and Oysters with Cream Gravy

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Chicken Fried Steaks and Oysters with Cream Gravy
Recipe courtesy Emeril Lagasse, 2004

Ingredients
4 (8-ounce) pieces beef top round, about 1/2-inch
thick
Salt and freshly ground black pepper
3 cups all-purpose flour
1/4 cup Essence, recipe follows
1 1/2 cups buttermilk
Vegetable oil, for frying
1 pint oysters, drained
Cream Gravy, recipe follows

Instructions

Using a meat mallet, vigorously pound each steak until
well tenderized and about 1/8-inch thick.

In a large bowl combine the flour with 3 tablespoons Essence. In another large
bowl combine the buttermilk with the remaining 1 tablespoon Essence.

Coat the steak with the flour. Shake off the excess flour, dip the steaks in the
buttermilk and then coat again with the flour. Place the coated steaks on a rack
over a sheet tray until ready to fry.

Preheat the oven to 200 degrees F.

Heat 1/2-inch of oil in a large, deep skillet or Dutch oven over medium-high heat
until almost smoking. Fry the steaks in the hot oil until golden brown and cooked

through, 1 to 2 minutes per side.

When the steak is done, transfer to a paper-lined tray or plate to drain, and keep
warm in the oven while you fry the oysters and make the gravy.

Coat the oysters with the flour. Shake off the excess flour, dip the oysters in
the buttermilk and then coat again with flour. Fry the oysters in the hot oil
until golden brown and cooked through, 2 to 3 minutes. Transfer the oysters to
another paper-lined tray and place in the oven. Reserve pan with fond to make the
gravy.

Serve the steaks topped with the gravy, then the oysters. Garnish with remaining
1/4 cup green onions.

Cream Gravy:
2 tablespoons all-purpose flour
1 cup finely chopped onion
1/2 cup finely sliced green onions
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon Essence, recipe follows
2 1/2 cups milk

To make the gravy, carefully pour out most of the hot oil from the skillet,
leaving the crumbly bits on the bottom. Add the flour to the skillet and cook it,
stirring, with the crumbly bits and oil
for 3 to 4 minutes. Add the onion, 1/4 cup green onions, salt, pepper and Essence

and saute until vegetables are tender, about 4 to 5 minutes. Whisk in the milk
little by little, until thoroughly combined. Cook until the sauce is smooth and
thickened, about 5 to 10 minutes.

Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
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

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch, published by William and Morrow, 1993.