| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emlive01 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Fryer -; (3 1/2 to 5 lbs) |
|
|
Bayou Blast; see * Note |
| 4 |
c |
Flour |
| 2 |
|
Eggs; beaten with |
| 2 |
tb |
Milk |
| 1 |
c |
Olive oil |
| 1 |
lg |
Onion; sliced thin rings |
| 1 |
c |
Crystal Hot Sauce |
| 1/4 |
c |
Thick tomato sauce |
| 8 |
sl |
Baked ham -; (thin slices) |
| 2 |
ts |
Finely-chopped fresh parsley leaves |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
Using a sharp knife, cut the chicken into 8 pieces, discarding the
back-bone and removing the breast bone. Season the chicken with Bayou
Blast. Season 3 cups of the flour and egg wash with the Creole
seasoning. Dredge the chicken first in the flour. Dip each piece in
the egg wash, letting the excess drip off. Dredge the chicken for a
second time in the seasoned flour, coating completely. In a large
skillet, over medium heat, add the oil. Toss the onions in the hot
sauce. Season the remaining flour with Emeril's Essence. Dredge the
onions in the remaining flour. Fry the onions until golden brown.
Remove and drain on paper towels. Season with Essence. When the oil
is hot, pan-fry the chicken until crispy and golden, about 6 minutes
on each side. Remove and drain on paper towels. Season with Essence.
Spread 1 tablespoon of the tomato mixture over each piece of ham.
Roll the ham up tightly. To serve, place the chicken around a
platter. Mound the onions in the center of the chicken. Lay the
rolled ham around the onions. Garnish with parsley. This recipe
yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-23-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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