| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oi1 |
| 1 |
|
Ear of sweet corn; shucked, corn reserved, (about 1 cup) |
| 1/2 |
lb |
Crawfish tails |
| 2 |
tb |
Minced shallots |
| 1 |
ts |
Salt; in all |
| 8 |
|
Turns fresh ground black pepper |
| 2 |
|
Eggs |
| 1 |
c |
Heavy cream |
| 3/4 |
c |
Yellow cornmeal |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
|
Masa flour |
| 2 |
ts |
Baking powder |
| 1/8 |
ts |
Cayenne pepper |
| 3/4 |
c |
Water |
| 3 |
oz |
Caviar |
| 1/4 |
c |
Chopped egg yolks |
| 1/4 |
c |
Chopped egg whites |
| 1/4 |
c |
Minced red onions |
| 1/4 |
c |
Capers |
| 1 |
c |
Chive sour cream |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA44
Over medium heat, in a medium sauté pan, heat the olive oil for 1 minute.
Sauté the corn, crawfish, shallots, 1/2 teaspoon salt, and black pepper for
5 minutes. Stirring occasionally. Remove from heat. In a mixing bowl, whisk
the eggs and cream together. Add the cornmeal, flour, masa, baking powder,
remaining salt, cayenne pepper and water. A whisk until the batter is fully
incorporated. Fold in the sauteed corn. Pour the remaining oil onto a paper
towel folded into a 3-inch square. Grease a medium sauté pan with the oiled
towel. Heat the saute pan for 1 minute over medium-high heat. Spoon a
tablespoon of the batter at a time for each individual cake. Cook about 8
cakes at a time. Cook for 1 1/2 minutes on the first side and flip over.
Continue cooking for 1 minute and remove from the heat. Garnish each cake
with the remaining ingredients
Yield: 32 cakes/1 tablespoon per cake or 2 cups of batter
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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