| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce02 | 4 | Servings | |
INGREDIENTS
| 6 | c | Milk |
| 2 | T | Butter |
| 2 | c | White grits |
| 1 | t | Salt |
| 1/2 | c | Chopped red chilies |
| 1 | c | Grated Monterey Jack cheese |
| 1 | c | Seasoned flour |
| 2 | Eggs, beaten | |
| 1 | c | Seasoned fine bread crumbs |
| Olive oil, for frying | ||
| 2 | T | Olive oil |
| 1 | c | Julienned onions |
| 2/3 | c | Julienned roasted poblano |
| 2/3 | c | Julienned roasted floral gem |
| 1/2 | c | Julienned roasted fresno |
| peppers | ||
| 1/2 | c | Julienned roasted anaheim |
| peppers | ||
| 1 | T | Minced garlic |
| 1 | c | Veal reduction |
| 2 | T | Heavy cream |
| 2 | T | Butter |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Bayou Blast, see * Note | ||
| 1 | c | Prepared chunky gaucamole |
| 1 | c | Fried tortilla julienne |
| strips | ||
| 2 | T | Chopped chives |
| 1 | T | Brunoise red pepper |
| 1 | T | Brunoise yellow pepper |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Rub poblano, floral gem, Anaheim, and
Fresno peppers to yield the amounts above with olive oil. Roast for
about 15 minutes at 400 degrees, or until the skin has blistered.
Remove the peppers from the oven and cool. Remove the skin and seeds
and julienne the peppers. Preheat the fryer. In a sauce pot, bring the
milk, butter, and salt up to a boil. Whisk in the grits. Cook the
grits for about 4 minutes, stirring constantly. Add the chilies and
cheese. Stir the grits until the cheese is melted and the grits are
thick. Season with salt and pepper. Spread the grits out onto a sheet
pan. Let the grits cool under refrigeration until firm. Using a 4-inch
round cutter, cut the grits out into 8 circles. Dredge the cakes in
the flour. Dip the cakes into the egg wash, letting the excess drip
off. Dredge the cakes in the bread crumbs. In a saute pan, heat the
olive oil. When the oil is hot, saute the onions for 3 to 4 minutes.
Add the roasted peppers and garlic and saute for 1 minute. Stir in the
veal reduction. Bring the liquid up to a boil and reduce to a simmer.
Simmer the liquid for 2 minutes. Add the cream and butter. Season with
salt and pepper. In a saute pan, heat the olive oil. When the oil is
hot, fry the cakes for 3 minutes on each side. Remove from the pan and
drain on a paper-lined plate. Season the cakes with Bayou Blast. Spoon
the ragu in the center of the plate. Arrange the cakes in the center
of the sauce. Mound the gaucamole in the center of the cakes. Garnish
with tortilla strips, chives and brunoise peppers. This recipe yields
4 servings. Comments: The original recipe title as listed is "Chili
Grit Cakes With Ragu Of Peppers, Guacamole And Tortilla Strips".
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2372 broadcast 05-05-1998) 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
06-04-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1061
Calories From Fat: 370
Total Fat: 42.1g
Cholesterol: 188.2mg
Sodium: 1341.7mg
Potassium: 1007.5mg
Carbohydrates: 132.8g
Fiber: 5.4g
Sugar: 24.5g
Protein: 37.6g