SKILLET STEAK w/TASSO MAQUE CHOUX

By BobD

Ingredients

• For Steaks:
• 4 SERVINGS
• Emeril's Skillet Steak with Tasso Maque Choux and Fried Chanterelles
• Maque Choux-pronounced 'mock shoo'is a spicy Cajun dish of corn and seasonings.
• 4 strip sirloin steaks, 7 to 8 ounces each, or boneless rib-eye steaks
• 1 tablespoon olive oil
• For Tasso Maque Choux:
• 2 tablespoons olive oil
• 1/3 cup diced tasso or spiced ham
• 1 1/2 cups fresh corn kernels (from 2 ears corn)
• 1/3 cup chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 cup heavy cream
• 1/3 cup minced red bell pepper
• 1/3 cup chopped scallions
• For Emeril's Creole Seasoning:
• 2 1/2 tablespoons mild paprika
• 2 tablespoons salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• For Mushrooms:
• 3 cups plus 1 tablespoon vegetable oil
• 1/2 cup all-purpose flour
• 16 chanterelle mushrooms, or 12 small cultivated mushrooms, cut in half, cleaned
• 4 sprigs of thyme, for garnish

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

FOR SEASONING:

Combine all the Creole seasoning ingredients in a mixing bowl and reserve 5 teaspoons (store the remainder in an airtight jar or container for further use).

FOR STEAKS:

Trim the layer of fat from 1 edge of each strip steak, leaving the thicker piece of fat attached to help the meat keep its shape. (Omit this step if using rib-eye steak.)

Sprinkle each steak with 1/2 teaspoon of the seasoning and pat in well with the palm of your hand or the side of a heavy knife.

Heat the olive oil in a large cast-iron skillet set over high heat.

When the oil is smoking, add the steaks and sear for 2 to 2 1/2 minutes per side for rare, 3 minutes per side for medium-rare, or to desired doneness. (Rib-eye steaks will take about 1 minute longer on each side.) Remove from the heat.

FOR MAQUE CHOUX:

Heat the olive oil in a large skillet over high heat. When the oil is hot, add the tasso and saute for 30 seconds.

Add the corn and cook for 1 minute longer, shaking and flipping the pan frequently.

Add the onion and sauté for 30 seconds more. Add the garlic, salt and a pinch of freshly ground black pepper, and cook for 1 minute.

Stir in the cream, bell pepper, and scallions, and simmer until heated through, about 2 minutes. Remove from the heat and set aside.

FOR MUSHROOMS:

While the steaks are cooking, prepare the mushrooms.

Heat 3 cups of the vegetable oil in a saucepan set over high heat.

Combine the flour with the remaining 3 teaspoons of the reserved Creole seasoning in a bowl.

Place the remaining 1 tablespoon of vegetable oil in a saucer, dip the chanterelles in the oil and then dredge in the seasoned flour, shaking off any excess.

When the oil in the pan is smoking hot, add the chanterelles and fry until golden brown, about 1 to 2 minutes.

Drain on paper towels and sprinkle with salt to taste.

To serve, place 1 cup of the maque choux on each serving plate.

Place a steak on top of the maque choux and arrange the mushrooms on top.

Garnish each steak with a sprig of thyme.