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1
Preheat the oven to 400 degrees F. Butter and bread crumb the ramekins.
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2
In a mixing bowl, fold the beaten egg whites into the oyster dressing.
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3
Pour the mixture into a 24-ounce ramekin.
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4
Bake the souffle for about 25 to 30 minutes or until the souffle rises to about 2 inches above the rim of the ramekin.
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5
In a saute pan, heat the olive oil.
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6
When the oil is hot, render the tasso.
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7
Cook for 1 minute.
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8
Add the shallots, garlic, and tomatoes.
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9
Saute for 1 minute.
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10
Season with salt and pepper.
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11
Stir in the veal reduction.
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12
Bring the liquid up to a boil.
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13
Reduce to a simmer.
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14
Stir in the oysters and green onions.
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15
Cook the sauce until the oysters start to curl, about 1 minute.
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16
Remove from the heat.
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17
Check the seasoning.
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18
Place the souffle in the center of an oversized platter.
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19
Spoon the ragu around the souffle.
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20
Garnish with fried spinach and Essence.
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21
In a large pot, heat 2 tablespoons olive oil.
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22
When the oil is hot, saute the vegetables for 2 to 3 minutes or until the vegetables are wilted.
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23
Season with Essence.
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24
Stir in the oysters and cook for 1 minute.
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25
Whisk in the cream, hot sauce, and Worcestershire sauce.
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26
Fold in the bread cubes and incorporate thoroughly.
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27
Remove the mixture from the heat and whisk in the eggs.
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28
Season with salt and pepper.
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29
Fold in the green onions and cheese.
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30
Pour the dressing into the prepared pan and cover with aluminum foil.
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31
Bake for 30 minutes covered and 15 minutes uncovered.
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32
Remove the dressing and allow to sit for 5 minutes before serving.
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33
Combine all ingredients thoroughly and store in an airtight jar or container.
