- 2 cups Tasso Maque Choux
- 4 boneless rib eye steaks, each 1 inch thick (10 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon plus 2 teaspoons Emerilís Creole Seasoning
- 3 cups vegetable oil
- 16 fresh chanterelles or 12 domestic mushrooms, rinsed just before using
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Prepare the Tasso Maque Choux, and keep warm.
- Trim the thinner layer of fat from the edge of the steak, leaving the thicker piece of fat attached, to help the meat keep its shape. Sprinkle the steaks with 2 teaspoons Creole Seasoning, allowing 1/2 teaspoon per steak. Pat on well with the side of a heavy knife or the palm of your hand.
- Heat the olive oil in a large skillet over high heat. When the oil is smoking, add the steaks and sautÈ them for about 3 minutes on each side (rare), or 4 minutes on each side (medium rare). Remove from the heat and keep warm.
- Start heating the vegetable oil in a medium saucepan over high heat.
- While the oil is heating, combine the flour with the remaining 1 tablespoon Creole seasoning in a bowl. Dredge the chanterelles in the seasoned flour, shaking off any excess. When the oil is smoking hot, add the chanterelles and fry until golden brown, for about 1 or 2 minutes. Remove the mushrooms with tongs, drain them on paper towels, and sprinkle them with salt.
- To serve, place 1/2 cup of the Tasso Maque Choux in each of 4 dinner plates. Place a steak on each portion of maque choux, and arrange 3 or 4 chanterelles or mushrooms on top.
Tasso Maque Choux
Carpetbag Steak With Tasso Hollandaise
Chanterelle, Crabmeat, and Fettuccine with Lemon Butter Sauce
Southwest Cowboy Steak With Skillet Corn Sauce And Tortillas
Albuquerque Roast Chicken With Black Bean Chili, Guacamole, And Fried Tortilla Strips
Beer Battered Fish With Twice-fried Vinegar Chips And Basil Mayonnaise
Tipsy Snapper With Ginger Sake Sauce And Fried Arugula
Grilled Steak With Tasso Maque Choux
Baked Oysters with Braised Leeks and Tasso Hollandaise
Wild Mushrooms, Tasso, And Angel Hair Pasta