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 –
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!
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This looks very nice, John. I will try it with prawns instead of oysters.