| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Essnce03 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Fresh corn ear; shucked |
|
|
(or 1/2 cup frozen corn kernels) |
| 1/3 |
c |
Chopped green bell pepper |
| 1/3 |
c |
Chopped red bell pepper |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Chopped celery |
| 1/2 |
c |
Grated sweet potato |
| 1/3 |
c |
Julienne leeks; white part only, carefully rinsed |
| 1 |
lb |
Lump crabmeat; carefully picked |
|
|
Over |
| 1 |
tb |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Bayou Blast; see * Note |
| 1 |
|
Recipe Vanilla Bean Sabayon; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. and
.Vanilla Bean Sabayon. recipes which are included in this collection.
In a large nonstick skillet heat oil over medium heat. Saute corn,
bell peppers, onion, celery, sweet potato, and leeks until slightly
soft, 4 to 5 minutes. Stir in garlic and season to taste with salt,
pepper and Bayou Blast. Gently fold in crabmeat, taking care not to
break up lumps, and cook 2 minutes, until heated through. To serve,
divide hash among 4 plates, spoon a dollop of Vanilla Bean Sabayon
over hash, and sprinkle rims of plates with Creole seasoning. This
recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-050 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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