| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Essnce04 | 4 | Servings | |
INGREDIENTS
| === FILLING === | ||
| 1/2 | lb | Crawfish tails, roughly |
| chopped | ||
| 1 | T | Olive oil |
| 1/4 | c | Small-diced onions |
| 1/4 | c | Small-diced red peppers |
| 1 | T | Minced shallots |
| 1 | t | Minced garlic |
| 1/2 | c | Cream cheese, softened |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 8 | Prepared crepes | |
| 10 | Chives, long | |
| Oil, for frying | ||
| === SAUCE === | ||
| 1/2 | lb | Small-diced tasso |
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| 1 1/2 | c | Heavy cream |
| Bayou Blast, see * Note | ||
| 2 | T | Chopped green onions |
| 1 | t | Crystal or your favorite hot |
| sauce | ||
| 2 | T | Butter |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Grated Parmesan-Reggiano |
| Cheese | ||
| 2 | T | Brunoise red pepper |
| 2 | Grilled whole green onions |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Preheat the oven to 400 degrees. For
the purses: In a saute pan, heat the olive oil. When the pan is
smoking hot, add the onions, peppers, shallots and garlic. Season with
salt and pepper. Saute for 1 minute and remove from the heat. In a
mixing bowl, combine the remaining ingredients with the sauteed
mixture. Mix until incorporated. Adjust the seasoning. Divide the
crawfish filling into 8 equal portions. Spoon each portion in the
center of the crepes. Gather the crepe at the top, forming a
purse-like shape. Tie each crepe with a long chive. For the sauce: In
a hot saute pan, render the tasso for 1 to 2 minutes. Add the shallots
and garlic and continue sauteing for 1 minute. Add the heavy cream and
season with salt, pepper, and Bayou Blast. Allow the sauce to reduce
until slightly thick, about 3 to 4 minutes. Add the green onions and
Crystal hot sauce. Finish the sauce with the butter. Reseason. For the
purses: Place the purses in the oven and bake for 8 to 10 minutes
until lightly golden. Remove from the oven. Spoon the sauce in the
center of the platter. Arrange the purses over the sauce. Garnish with
the Parmesan Reggiano cheese, red peppers and the grilled green onion.
This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with
Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2295 broadcast
02-06-1997) 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 08-02-1998 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 556
Calories From Fat: 425
Total Fat: 48.4g
Cholesterol: 146mg
Sodium: 1114.7mg
Potassium: 385.9mg
Carbohydrates: 11.4g
Fiber: 2.9g
Sugar: 3.3g
Protein: 22g