The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become noncommunication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly, but I think you get the point.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Essnce03	2	servings

INGREDIENTS

2	tb	Olive oil
2	c	Medium-diced rabbit
1/2	c	Flour
1	tb	Emeril.s Essence; see * Note
1/4	c	Medium-diced yellow onions
1/4	c	Medium-diced carrots; blanched
1/4	c	Medium-diced potatoes; blanched
1/4	c	Chopped tomatoes; peeled and seeded
1/4	c	Green onions
2	tb	Minced shallots
1	tb	Minced garlic
2	c	Veal or beef stock
2	tb	Butter
		Salt; to taste
		Freshly-ground black pepper; to taste
		=== GRITS ===
2 1/2	c	Milk
1 1/2	tb	Butter
1/2	c	Grits
2	tb	Heavy cream
1/4	c	Grated Maytag White cheddar cheese
		Salt; to taste
		Freshly-ground black pepper; to taste
		=== GARNISH ===
8		Fried parsnip strips
2	tb	Grated Maytag White cheddar cheese
2	tb	Chopped green onions

INSTRUCTIONS

* Note: See the .Emeril.s Essence Information. recipe which is
included in this collection.
For the ragout: In a mixing bowl, combine the flours and Emeril.s
Essence together and toss the rabbit, lightly coating each piece. In
a saute pan, heat the olive oil. When the pan is smoking hot, add the
rabbit meat. Season with salt and pepper. Saute for 1 to 2 minutes to
form a good sear on the meat. Add the onions, carrots, and potatoes,
tomatoes, green onions, shallots and garlic. Saute the mixture for 2
to 3 minutes. Add the veal stock and reduce by half, about 3 to 4
minutes. Finish with the butter and season with salt and pepper. For
the grits: In a small sauce pan, bring the milk to a boil. Add the
butter. While stirring, slowly add the grits, making sure to not make
lumps. Cook over medium heat, stirring occasionally for 15 to 20
minutes or until the grits are tender and slightly thick. Add the
cream and cheese, stirring until the cheese is completely melted.
Season with salt and pepper. To assemble, mound the grits in the
center of the bowl. Spoon the ragout over the top. Place the fried
parsnips right in the center of the ragout, down into the grits.
Sprinkle with the cheese and green onions. Essence the rim. This
recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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