| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Swiss |
Essnce03 |
4 |
servings |
INGREDIENTS
| 1/4 |
lb |
Bacon |
| 1/2 |
c |
Julienne onions |
| 1 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 2/3 |
c |
Shredded cabbage |
| 1 |
tb |
Creole mustard |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
lb |
Thinly-sliced corned beef |
| 1/2 |
c |
Grated Swiss Cheese |
| 5 |
|
Phyllo dough sheets |
| 1/4 |
c |
Olive oil |
|
|
Emeril.s Essence; see * Note |
| 2 |
tb |
Grated Swiss cheese |
| 2 |
tb |
Chopped green onions |
| 2 |
tb |
Brunoise red peppers |
| 2 |
tb |
Brunoise yellow peppers |
|
|
=== SAUCE === |
| 1/2 |
c |
Grain mustard |
| 1/4 |
c |
White wine |
| 1 |
ts |
Honey |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is
included in this collection.
Preheat the oven to 375 degrees. In a hot saute pan, render the bacon
until crispy. Pour off most of the fat. Add the onions, shallots, and
garlic. Saute for 1 to 2 minutes. Add the cabbage and continue
sauteing until the cabbage has wilted, about 3 to 4 minutes. Mix in
the Creole mustard and season with salt and pepper. Take three of the
phyllo sheets and lay flat, cover 2/3 of the sheets with the corned
beef. Spread the cabbage mixture over the corned beef. Sprinkle the
Swiss Cheese over the cabbage. Season with Emeril.s Essence. Starting
with the side that has the most filling, roll the strudel up, tucking
the sides in towards the end. Brush the entire strudel with the
remaining olive oil. Season with salt and pepper. Bake for 15 to 20
minutes or until golden-brown and heated through. For the sauce: In a
small sauce pot, combine all the ingredients. Bring up to a simmer.
Season with salt and pepper. Slice the strudel on the bias into 6
equal portions. Line the pieces in the center of the platter and
drizzle the sauce over the top. Garnish with Essence, cheese, green
onions, red and yellow pepper. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2316 broadcast 03-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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