Crawfish Beignets With Tomato And Corn Tartar Sauce

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy, Grains			1	Servings

INGREDIENTS

8	oz	Crawfish tails, roughly
		chopped about 1 cup
2		Eggs
1	T	Plus 1 teaspoon Essence
1/4	c	Small diced red peppers
1/4	c	Small diced red onion
1/4	c	Chopped green onions
1	T	Minced garlic
1	t	Salt
2/3	c	Flour
1/2	c	Masa
1	t	Baking powder
1/2	c	Milk
		Oil for frying
1	c	Prepared or homemade
		mayonnaise
1/4	c	Chopped tomato, seeded and
		peeled
1/4	c	Roasted corn
2	T	Chopped green onions
1	t	Minced garlic
2	T	Crystal Hot Sauce
		Salt and pepper
2	T	Brunoise red peppers *
2	T	Brunoise yellow peppers *
2	T	Chopped green onions *
		Essence *

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2288  Preheat the deep-fat fryer. For the
beignets: In a mixing bowl,  combine all the ingredients together, mix
until thoroughly  incorporated. Season with salt and pepper.
Refrigerate while  preparing the tartar sauce. For the tartar sauce: In
a mixing bowl,  combine all the ingredients together, mix until
thoroughly  incorporated. Season with salt and pepper. Refrigerate
until cold,  about 20 minutes. To fry the beignets: Spoon a heaping
tablespoon of  the batter directly into the fryer, about six beignets
can be fried  at the same time. This amount will depend on the size of
the fryer.  Stir the beignets constantly to prevent them from sticking
together  and to the basket. If your fryer has two baskets, then one
can be  placed on top of the other. This will aid in the overall golden
color  of the beignets. Fry the beignets until golden brown, about 3-4
minutes.  Remove from fryer and place on a paper-lined plate. Season
with  Essence. To assemble, spread the plate with some of the tartar
sauce.  Place the beignets in a pile in the center of the plate.
Garnish the  rim with brunoise of red peppers, yellow peppers, green
onions, and  Essence.  Yield: 4 servings  Posted to recipelu-digest by
molony <molony@scsn.net> on Feb 27, 1998

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1459 Calories From Fat: 432 Total Fat: 48.3g Cholesterol: 381.8mg Sodium: 3309mg Potassium: 2029.4mg Carbohydrates: 204.6g Fiber: 22g Sugar: 40.3g Protein: 53.7g