| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Essnce03 |
4 |
servings |
INGREDIENTS
| 2 |
|
Ripe avocados; peeled, pitted |
| 3 |
tb |
Peeled; seeded, small-diced tomatoes |
| 1 |
sm |
Jalapeno pepper; seeded and minced |
| 2 |
tb |
Finely-chopped onions |
| 1 |
ts |
Minced garlic |
|
|
Juice of one lemon |
|
|
Juice of one lime |
| 2 |
tb |
Finely-chopped cilantro |
|
|
Crystal hot sauce; to taste |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== FOR THE DISH === |
|
|
Chorizo Crusted Scallops; see * Note |
| 1 |
c |
Black bean sauce; hot |
| 1 |
c |
Pico De Gallo; see * Note |
| 2 |
|
Corn tortilla strips; julienned |
|
|
Emeril's Essence; see * Note |
| 1 |
tb |
Brunoise red peppers |
| 1 |
tb |
Brunoise yellow peppers |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
* Note: See the "Chorizo Crusted Scallops", "Pico De Gallo" and
"Emeril's Essence Information" recipes which are included in this
collection.
Preheat the fryer. In a mixing bowl, mash the avocados with a fork
until the avocados are somewhat mashed but still chunky. Fold in the
remaining ingredients. Season with salt and pepper. For storing:
Cover tightly by layering a sheet of plastic wrap directly on the
surface of the guacamole and gently squeezing out any air bubbles.
Will keep for up to 8 hours. Place the tortillas strips in the fryer.
Fry for 1 to 2 minutes or until crispy. Remove and season with
Essence. Spoon the hot bean sauce on the bottom of the plate. Mound
the guacamole in the center of the sauce. Arrange the scallops around
the guacamole. Spoon the Pico De Gallo on top of each scallop. Pile
the tortilla strips on top of the guacamole. Garnish with the
peppers, chives and Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-14-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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