| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Essnce03 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Homemade mayonnaise |
| 2 |
ts |
Dijon mustard |
|
|
Juice of one lemon |
| 1/2 |
c |
Minced onions |
| 1 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1/4 |
c |
Pressed capers |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped chervil |
| 1 |
tb |
Chopped tarragon |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
Lump crab meat; picked over |
|
|
For cartilage |
| 2 |
lb |
Creole tomatoes; not very ripe, sliced 3/4" thk |
|
|
(on the green side; about 6 medium) |
| 3 |
tb |
Emeril's Essence; see * Note |
| 1 |
c |
Flour |
| 1 |
c |
Cornmeal |
| 2 |
|
Eggs; slightly beaten |
| 1/2 |
c |
Buttermilk |
|
|
Bacon fat; for frying |
| 1 |
c |
Chiffonade of baby greens; lightly tossed in |
|
|
Olive oil; and seasoned with |
|
|
Salt; to taste and |
|
|
Freshly-ground black pepper; to taste |
|
|
Tumeric infused oil |
|
|
Paprika infused oil |
|
|
Edible flowers |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
For the ravigote: In a mixing bowl, combine the mayonnaise, mustard,
lemon juice, onions, shallots, garlic, capers, parsley, chervil, and
tarragon. Mix until fully incorporated. Season with salt and pepper.
Combine the crab meat and ravigote together and chill. For the
tomatoes: In a saute pan, heat the bacon fat. Season each tomato
slice with Emeril's Essence. Season the flour and cornmeal with 2
tablespoons of Essence. In a small bowl, combine the eggs and
buttermilk together and whisk well. Dredge the tomatoes in the flour.
Dip them in the egg wash, removing any excess. Dredge the tomatoes in
the bread crumbs. In the hot bacon fat, fry each tomato for 2 minutes
on each side, or until golden. Remove the tomatoes from the pan and
drain on a paper-lined plate. Season the tomatoes with Essence. Place
the greens on the plate. At an angle, alternate the tomatoes with the
crab ravigote. Garnish with the oils, flowers and parsley. This
recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2350 broadcast 03-31-1998) 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
04-17-1998
Recipe by: Emeril Lagasse
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