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Grilled Steak With Tasso Maque Choux

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      Title: GRILLED STEAK WITH TASSO MAQUE CHOUX
 Categories: Meat/beef, Emeril, Ethnic, Am/la
      Yield: 4 Servings
 
      4    Rib eye steaks (10oz)
      2 tb Olive oil
      2 tb Essence
      2 tb Olive oil
      4 oz Tasso; diced
  1 1/2 c  Fresh corn; scraped from cob
    1/4 c  Onions; chopped
      1 tb Shallots; minced
      1 tb Garlic; minced
      1 c  Heavy cream
    1/3 c  Red bell peppers; minced
    1/4 c  Green onions; chopped
           Salt and pepper
      1 c  Fried onion rings; warmed
      2 tb Green onions; chopped
      2 tb Brunoise red peppers
      2 tb Brunoise yellow onions
 
  For the maque choux:  In a saute pan, heat the olive oil. When the
  pan is smoking hot, add the tasso and saute for 30 seconds. Add the
  corn ad saute for 1 minute. Add the onions and continue sauting for 1
  minute. Add the garlic and season with salt and pepper. Saute for 1
  minute. Stir int he cream, red pepper, and green onions and simmer
  until mixture is heated through., about 2 minutes. For the steak:
  Rub each steak with the olive oil and season with Essence.
   In a hot saute pan, cook steaks for 4 minutes on each side for medium
  rare.  Remove from pan.  Spoon the maque choux in the center of the
  plate.
   Place steak on top of the maque choux.  Garnish with the fried
  onions, green onions, peppers and yellow onions.
  
  Source: Essence of Emeril, #2325, TVFN formatted by Lisa Crawford.
  4/28/96
 
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