---------- Recipe via Meal-Master (tm) v8.02
  
       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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