Name: Crawfish Beignets with Tomato and Corn Tartar Sauce
Ingredients: 8 oz Crawfish tails; roughly chopped, (about 1 cup); 2 Eggs; 1 tb 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 tb Minced garlic; 1 ts Salt; 2/3 c Flour; 1/2 c Masa; 1 ts 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 tb Chopped green onions; 1 ts Minced garlic; 2 tb Crystal Hot Sauce; Salt and pepper; 2 tb Brunoise red peppers *; 2 tb Brunoise yellow peppers *; 2 tb Chopped green onions *; Essence *

Five young college students were spending a Sunday in London, so they went to hear the famed C.H. Spurgeon preach. While waiting for the doors to open, the students were greeted by a man who asked, "Gentlemen, let me show you around. Would you like to see the heating plant of this church?" They were not particularly interested, for it was a hot day in July. But they didn't want to offend the stranger, so they consented. The young men were taken down a stairway, a door was quietly opened, and their guide whispered, "This is our heating plant." Surprised, the students saw 700 people bowed in prayer, seeking a blessing on the service that was soon to begin in the auditorium above. Softly closing the door, the gentleman then introduced himself. It was none other than Charles Spurgeon.

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	tb	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	tb	Minced garlic
1	ts	Salt
2/3	c	Flour
1/2	c	Masa
1	ts	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	tb	Chopped green onions
1	ts	Minced garlic
2	tb	Crystal Hot Sauce
		Salt and pepper
2	tb	Brunoise red peppers *
2	tb	Brunoise yellow peppers *
2	tb	Chopped green onions *
		Essence *

INSTRUCTIONS

BEIGNETS
TARTAR SAUCE
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

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