Crawfish Rellenos With Red Bean Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Seafood, Dairy, Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1/2 | c | Chopped onions |
| 1 | Jalapeno, stemmed seeded | |
| and minced | ||
| 2 | Bay leaves | |
| 1 | c | Dried kidney beans, soaked |
| overnight and drain | ||
| 1/4 | c | Chopped fresh cilantro |
| 4 | c | Chicken stock |
| Salt and pepper | ||
| 1 | T | Olive oil |
| 1/2 | lb | Crawfish tails, chopped |
| 1/3 | c | Chopped green onions |
| 2 | t | Minced garlic |
| Essence | ||
| 1/3 | c | Heavy cream |
| 1/4 | c | Grated Monterey Jack cheese |
| 1 | t | Minced jalapeno |
| 2 | T | Bread crumbs |
| 1 | c | Masa harnia |
| 1 | c | Flour |
| 2 | Egg whites, beaten until | |
| foamy | ||
| 1 1/2 | c | Milk |
| 4 | Poblano peppers with their | |
| stems roasted and | ||
| peeled | ||
| slit up one side and | ||
| seeded | ||
| Oil for frying | ||
| 1/2 | c | Cilantro sour cream |
| 1 | T | Finely chopped parsley |
| 1 | T | Brunoise red peppers |
INSTRUCTIONS
Preheat the fryer. In a sauce pan, heat the olive oil. When the oil is hot, saut_ the onions and jalapenos for 1 minute. Add the bay leaves, beans, and cilantro and continue saut_ing for 1 minute. Add the stock and bring up to a boil. Reduce the heat to a simmer and cook for about 2 hours or until the beans are very tender. Season with salt and pepper. Remove from the heat and puree, using a hand-held blender. For the rellenos: In a saut_ pan, heat the olive oil. When the oil is hot, saut_ the crawfish, green onions, and garlic for 2 minutes. Season with Essence. Add the cream and cheese. Cook for 1 minute. Stir in the jalapeno and bread crumbs and remove from the heat. Season with salt and pepper. Turn the mixture into a mixing bowl and allow to cool. In a mixing bowl, combine the masa with 1/2 cup of the flour. Season the mixture with Essence. Fold in the egg whites and add the milk 1/4 cup at a time, mixing thoroughly between additions until all the milk is incorporated and the mixture is smooth. In another bowl, combine the remaining flour and season with Essence. Fill each Poblano with 1/4 cup of the crawfish stuffing. Dip the peppers in the batter, letting the excess drip off and dredge in the seasoned flour, coating each side completely. Fry the rellenos until golden brown, about 3-4 minutes. Remove from the fryer and drain on a paper-lined plate. Season the rellenos with Essence. Spoon the sauce in the center of the plate. Lay the rellenos in the center of the sauce. Garnish with the cilantro sour cream, parsley, and peppers. Yield: 4 servings Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF EMERIL SHOW #EE2403 From: Meg Antczak <meginny@frontiernet.net> Date: Mon, 2 Dec 1996 08:25:49 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 2320
Calories From Fat: 877
Total Fat: 98.7g
Cholesterol: 484.3mg
Sodium: 2107.4mg
Potassium: 3417.6mg
Carbohydrates: 179.4g
Fiber: 9.5g
Sugar: 44.3g
Protein: 170.4g