| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Emlive03 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Assorted Greek Olives |
| 12 |
|
Garlic cloves; peeled |
| 1/2 |
c |
Chopped fresh herbs |
|
|
(such as basil; chervil, tarragon, |
|
|
And oregano) |
| 1 |
tb |
Fresh ground black pepper |
| 1 |
qt |
Olive oil |
| 2 |
c |
All-purpose flour |
|
|
Bayou Blast; see * Note |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Combine all of the ingredients except for the flour and Bayou Blast in a
medium glass jar with a lid. Tighten the lid completely. Marinate the
olives for 1 week. Drain the olives, reserving the oil for later use. Pat
the olives and garlic dry. Season the flour with Creole seasoning. Dredge
the olives in the flour, coating completely. Preheat the fryer. Fry the
olives until golden, about 2 minutes, stirring constantly. Drain and season
with Bayou Blast. Serve warm. This recipe yields 2 pounds fried marinated
olives.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B51 broadcast 07-23-1998) 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
07-30-1998
Recipe by: Emeril Lagasse
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