| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce06 |
4 |
servings |
INGREDIENTS
| 2 |
sl |
Yellow squash |
|
|
(1/2" thick; vertically sliced) |
| 2 |
sl |
Zucchini |
|
|
(1/2" thick; vertically sliced) |
| 2 |
sl |
Eggplant |
|
|
(1/2" thick; sliced into rings) |
| 1/2 |
|
Head Endive |
| 1 |
|
Red onion ring -; (1/2" thick) |
| 1/2 |
|
Red pepper |
| 1/2 |
|
Yellow pepper |
| 2 |
|
Green onions |
|
|
Olive oil |
|
|
Emeril's Essence; see * Note |
| 3 |
sm |
Tortilla rounds; julienned |
| 1/2 |
c |
Goat's cheese – to 1 cup; room temperature |
| 1/4 |
c |
Roasted garlic puree |
| 2 |
tb |
Finely-chopped parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Spiced Butter Crust For Empanadas; see * Note |
| 1 |
|
Egg; beaten |
|
|
Roasted Tomatillo Sauce; see * Note |
|
|
=== GARNISH === |
| 1 |
c |
Avocado puree; in a squeeze bottle |
|
|
Fresh cilantro sprigs |
| 1 |
tb |
Finely-chopped parsley |
| 1 |
tb |
Brunoise red pepper |
| 1 |
tb |
Brunoise yellow pepper |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information", "Spiced Butter Crust For
Empanadas", and "Roasted Tomatillo Sauce" recipes which are included in
this collection.
Preheat the grill. Preheat the fryer to 375 degrees. In a mixing bowl, toss
the vegetables with olive oil and season with Emeril's Essence. Place the
vegetables on the hot grill. Cook for 2 minutes on each side. Remove the
vegetables from the grill and dice. Place the diced vegetables in a mixing
bowl. Stir in enough cheese to bind the vegetables. Season with salt and
pepper. Fry the tortilla strips for about 2 minutes or until crispy. Remove
from the fryer. Stir in the roasted garlic and crumble the tortillas into
the filling. Stir in the parsley. To assemble, spoon about 1/2 to 3/4 cup
of the filling in the center of each of the Spiced Butter Crust For
Empanadas dough rounds. Fold over to form a half-moon pie shape and crimp
the edges to seal. Place the empanadas on a parchment-lined baking sheet
and brush with an egg wash. Bake for 30 minutes, or until golden brown.
Spoon the Roasted Tomatillo Sauce in the center of the plate. Place the
empanadas in the center of the sauce. Garnish with the avocado puree, fried
tortillas, cilantro, parsley, and brunoise peppers. This recipe yields
about 2 to 3 cups of filling for 4 empanada servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Can’t change? Jesus frees us”