Peacemaker

By cirql8or

Recipe courtesy Emeril Lagasse, originally appearing in Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers, New York, 1996

Ingredients

• 1 loaf French bread, about 15 inches long, cut lengthwise in 1/2
• 1/2 stick (4 tablespoons) butter, melted
• Pan-fried Oysters, recipe follows
• 4 tablespoons Creole Tartar Sauce, recipe follows, optional
• 1 cup shredded lettuce, optional
• 2 medium tomatoes, thinly sliced, optional
• 2 dozen shucked oysters, drained well
• Buttermilk, to cover oysters
• Hot sauce, to taste
• 2 tablespoons Rustic Rub seasoning
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• Vegetable oil, as needed for frying
• 1 egg*
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley leaves
• 2 tablespoons chopped green onions
• 1 cup olive oil
• 1/4 teaspoon cayenne
• 1 tablespoon Creole or whole-grain mustard
• 1 teaspoon salt
• *Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh,

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 300 degrees F.

Pull out the soft centers of each half of the bread. Generously brush the inside of each half with the melted butter and lightly toast the bread in the oven. Arrange the fried oysters on the bottom half of the bread, then set the top half over them.

Or, after toasting the bread, spread the tartar sauce on the bottom half of the loaf. Arrange the lettuce on top of the Tartar Sauce. Arrange the tomatoes on top of the lettuce. Layer the Oysters over the tomatoes and set the top half of the bread over them.

Cut across into 2 to 4 pieces to serve.