“BAM!”

If you could only SMELL how this dish looks…”bam” is the only way to describe it!

For this week’s “52 In 22” cooking challenge, I wanted to celebrate one of the world’s first “Celebrity TV Chefs” – yes, it’s time for some “BAM!”

In 1997, Chef Emeril Bagasse took Julia Child’s TV cooking concept and turned it into a hugely successful interactive TV experience by adding an audience and lots of “BAMS!”

Emeril helped usher in a new era of cooking on camera, and since I own one of his first cookbooks, I was really to “get my bam on” as well!

For week #45 of my “52 In 22” cooking challenge, I looked in Emeril’s cookbook for something truly unique – and boy did I find it!

Behold “Oysta Pasta With Caviar!”

This is a wild food mashup to be sure, but I was so intrigued I had to try it!

I mean….oysters….pasta…and caviar?

Let’s see what happened!

Before you begin, you must make some of Emeril’s classic “Creole Seasoning.”

Here are the ingredients, which will give you 2/3rd of a cup when mixed – plenty for what you need for the recipe:

2-1/2 tbl paprika

2 tbl salt

2 tbl garlic powder

1 tbl black pepper

1 tbl. onion powder

1 tbl cayenne pepper

1 tbl dried oregano

1 tbl dried thyme

This only takes a minute to make – put all of the ingredients in a bowl and mix – it’s ready to go!

With that easy prep done, time to share with you the special ingredients for this pasta dish:

Here are the ingredients for the rest of the dish – note that you can reduce the amount of the oysters if this is just too much, but this is what he calls for:

2 cups heavy cream

1/2 cup green onions

1 tbl minced garlic

3 tbl Emeril’s Creole Seasoning

1 tsp salt

1/2 tsp ground black pepper

40 freshly shucked overs with their liquid

1/2 pound fresh angel hair pasta

1 ounce caviar

1/2 cup chopped green onion

Combine the cream, green onions, garlic and creole seasoning in a large skillet over high heat. Bring to a boil, stirring, then reduce the heat and simmer for 3 minutes.

Cook the pasta according to package directions, but here is a video where I show you how I can cooking mine, plus when I added my oysters to the cream sauce:

Once the oysters are in the sauce, just stir gently until the oysters are poached, 2-3 minutes…remove from the heat and finish your pasta.

This cream sauce with the creole spices smells delicious, and the oysters plumped up nicely in the liquid in just a few minutes, and then it was time to serve it up!

You saw how I did it – I loaded up a bowl with the pasta and oysters, topped it with a healthy dollop of caviar and sprinkled chopped green onions over the top – 

“BAM!”

First, the creole seasoning is powerful – I used what was recommended, but you should perhaps start with a bit less to make sure it’s not too much “bam” for you!

I love oysters and this was certainly a unique way to prepare them. Remember when I made them 3 different ways?

It was all a part of my celebration of oysters, and you can see three different preparations by clicking on my story here:

I love making wild food like this – unique mashups that are delicious and yes, unique to be sure!

Here’s another pasta mashup I made:

This is a “one pot” dish of crispy pasta and chicken – click here for the recipe:

If you want the most decadently delicious pasta dish of all, try this amazing “pulled pork pasta in almond cream sauce” recipe:

Delicious and fun to make as well – click here for step-by-step directions!

This “Basteeya” is a Moroccan Chicken Pot Pie – with powdered sugar!

Click here for more – it’s truly delicious!

If you like these stories, please sign up to receive all of my food posts here:

“Bite! Eat! Repeat!” is your site for all things food – from these step-by-step cooking directions for 52 dishes from around the world – to fun stuff like Caviar Tater Tots!

Here’s just one of the many fun stores you can find there:

If you like what you see, please click on my link and follow this blog as well!

https://biteeatrepeat.com



Let me know what you think of my “52 In 22” cooking challenge!

If you like the story, share it with friends on social media! Thanks!

Categories: 52 In 22!, Bite Eat Swallow, Bite! Eat! Repeat!, Chef memoirs, Cookbooks, Eat This!, Food, Food Pictures, Food Porn, Recipes, Restaurants, Wacky Food, World's Wildest Food

Tags: 52 in 22 challenge, 52 in 22 cooking challenge, 52 in 22 food cooking challenge, 52 in 22 recipes, Author Michael Ruhlman, best cooking recipes, best emerald bagasse recipes, best New Orleans creole food, best oyster recipes, best pork recipes, best recipes, best scrambled egg recipes, bite eat repeat, bite eat repeat recipes, bite eat repeat website, Bite! Eat! Repeat!, Books / Media, Chef Sara Lawson, Cookbook Author Michael Ruhlman, cooking challenge 52 in 22, Cooking Under Fire cooking competition, Cooking under fire tv show, Cooking Under Fire!, egg recipes, el Bulli, el Bulli cookbook, emerald bagasse cookbook, emerald bagasse oysta pasta with caviar, emeril lagasse bam!, emeril lagasse oyster pasta recipe, food, making scrambled eggs with potato chips, Michael Ruhlman cookbooks, one pot chicken pasta dish, one pot chicken pasta recipe, ottolenghi test kitchen one pot chicken pasta, ottolenghi test kitten shelf love cookbook, oyster pasta with caviar, oyster pasta with caviar 52 in 22 cooking challenge, PBS cooking series Cooking Under Fire, pork recipe, potato chip egg frittata recipe, pulled pork pasta recipe, pulled pork pasta with almond cream sauce recipe, pulled pork recipes, recipes, restaurants, restaurants reviews, roasted carrots, Sagrad Famiglia, sagrada famiglia, scrambled egg and potato chips recipe, service included memoir