| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive04 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Basil leaves; washed, patted dry |
| 6 |
|
Garlic cloves; crushed |
| 1/3 |
c |
Toasted pecan pieces |
| 1/2 |
c |
Grated Parmesan-Reggiano cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Olive oil |
| 2 |
|
Sticks Cold butter; cubed |
| 8 |
|
Louisiana softshells; cleaned |
| 1 |
c |
Goat's cheese |
| 1 |
c |
Flour |
|
|
Bayou Blast; see * Note |
| 2 |
c |
Mashed potatoes; hot |
| 2 |
|
Eggs; beaten with |
| 1 |
tb |
Milk |
| 2 |
c |
Fine dried bread crumbs |
INSTRUCTIONS
* Note; See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat the oil to 360 degrees. In a food processor, fitted with a metal
blade, combine 1 cup of the basil, garlic, pecans, and cheese. Puree until
smooth. Season with salt and pepper. With the machine running, add the oil
in a steady stream. Process until a paste is formed. Season with salt and
pepper. Place the pesto in a saucepan, over low heat, heat the mixture.
Whisk in the butter, a cube at a time, until all of the butter is
incorporated. Reseason the sauce if necessary. Set aside and keep warm.
Season all sides of the soft-shells with salt and pepper. Season the flour
with Bayou Blast. Season the egg wash with the Creole seasoning. Season the
bread crumbs with the Creole seasoning. Stuff each cavity with 2
tablespoons of the Goat's cheese. Press the cheese firmly into the cavity
to secure the cheese. Dredge the soft-shells in the seasoned flour. Dip
each soft-shell in the egg wash, letting the excess drip off. Dredge the
soft-shells in the bread crumbs, coating the legs completely. Fry the
remaining basil leaves in the oil until crispy, about 1 minute. Remove and
drain on paper towels. Season with salt and pepper. Holding the by the
cavity, carefully drag the legs in the hot oil for about 30 seconds.
Carefully drop the shells in the oil and fry until golden brown, about 2 to
3 minutes. Remove from the oil and drain on paper towels. Season with Bayou
blast. Fry the soft-shells in batches. To serve, spoon the sauce in the
center of each plate. Mound the potatoes in the center of the sauce. Place
two soft-shells on top of each mound of potatoes. Garnish with the fried
basil. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B54 broadcast 07-07-1998) 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
07-27-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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