| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Duck confit; finely shredded |
| 1/4 |
c |
Chopped green onions; green part only |
| 1 |
ts |
Chopped garlic |
| 4 |
oz |
Cream cheese; at room temperature |
| 4 |
oz |
Monterey Jack Pepper cheese |
| 2 |
tb |
Fine dried bread crumbs |
|
|
Essence |
| 1 |
c |
Masa harina |
| 1 |
c |
Flour |
| 2 |
lg |
Egg whites; beaten until foamy |
| 1 1/2 |
c |
Milk |
| 4 |
|
Medium-large poblano peppers with their; roasted and peeled |
|
|
; stems |
| 1/2 |
c |
Fire roasted corn and tomato salsa; recipe follows |
| 1/2 |
c |
Sour cream |
| 4 |
|
Sprigs fresh cilantro |
INSTRUCTIONS
Preheat fryer or vegetable oil to 350 degrees.
In a mixing bowl, combine the duck confit, green onions, garlic, cream
cheese, grated cheese and bread crumbs. Season with Essence and mix well.
In a small mixing bowl, combine the masa and 1/2 cup of the flour. Season
with Essence. Fold the egg whites into the masa mixture 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 a shallow dish, add the
remaining flour and season with Essence. Slit the poblano's up one side and
remove the seeds. Spoon a quarter of the duck confit mixture into each
pepper through the slit in the side, pressing firmly to seal the pepper
completely. Dredge each pepper in the seasoned flour. Dip each pepper into
the batter, coating completely. Fry the peppers until golden brown, about 3
to 4 minutes. Remove and drain onto paper towels. Season with Essence.
Serve the rellenos warm with salsa and sour cream. Garnish with cilantro.
Yield: 4 servings
Recipe courtesy Emeril Lagasse 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC21
Converted by MM_Buster v2.0l.
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