Food Network: Chicken Fried Steaks and Oysters with Cream Gravy

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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.