| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Essnce04 |
4 |
servings |
INGREDIENTS
|
|
=== FILLING === |
| 1/2 |
lb |
Crawfish tails; roughly chopped |
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Small-diced onions |
| 1/4 |
c |
Small-diced red peppers |
| 1 |
tb |
Minced shallots |
| 1 |
ts |
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 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 1 1/2 |
c |
Heavy cream |
|
|
Bayou Blast; see * Note |
| 2 |
tb |
Chopped green onions |
| 1 |
ts |
Crystal or your favorite hot sauce |
| 2 |
tb |
Butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Grated Parmesan-Reggiano Cheese |
| 2 |
tb |
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
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