| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Eggs, Dairy, Grains |
|
Emlive04 |
24 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 1 |
|
Fresh ear of corn |
| 1/2 |
c |
Chopped onions |
|
|
Salt, to taste |
|
|
Cayenne pepper, to taste |
| 1/4 |
c |
Brunoise red peppers |
| 1/4 |
c |
Brunoise yellow peppers |
| 2 |
T |
Chopped garlic |
| 1/2 |
c |
Chopped green onions |
| 1 |
lb |
Assorted Gulf fish fillets |
|
|
diced small |
| 3 |
|
Eggs, beaten |
| 1 1/2 |
c |
Milk |
| 2 |
t |
Baking powder |
| 3 1/4 |
c |
Flour |
| 1 |
ds |
Worcestershire Sauce |
| 1 |
ds |
Crystal Hot Sauce |
|
|
Solid vegetable shortening |
|
|
for deep-frying |
| 1 |
|
Egg |
| 1 |
T |
Creole mustard |
|
|
Juice of one lemon |
| 2 |
|
Roma tomatoes, peeled |
|
|
seeded |
|
|
And chopped |
| 1 |
c |
Olive oil |
|
|
Emeril's Essence, see * Note |
INSTRUCTIONS
Note: See the "Emeril's Essence Information" recipe which is included
in this collection. Preheat the grill. Season the corn with 1
tablespoon olive oil, salt and pepper. Place the corn on the grill and
cook for 2 to 3 minutes on each side. Remove the corn from the grill
and scrape off the kernels. Set the corn aside. Heat the remaining 1
tablespoon oil in a skillet over medium-high heat. Add the onions.
Season with salt and pepper. Saute for about 2 minutes, or until
slightly wilted. Add the peppers and 1 tablespoon garlic and continue
to saute for 1 minute. Season the seafood with Emeril's Essence. Add
the seafood to the pan and saute for 2 minutes. Stir in 1/4 cup of the
green onions. Remove and set aside to cool. Make a batter by combining
the beaten eggs, milk, and baking powder. Season with salt and pepper.
Add the flour, 1/4 cup at a time, beating and incorporating until all
is used and the batter is smooth. Add the seafood mixture to the
batter and fold to mix. Season with salt and pepper. Heat the
shortening to 360 degrees. For the sauce: In a food processor, fitted
with a metal blade, combine the egg, mustard, lemon juice, remaining
garlic, remaining green onions, tomatoes, and corn. Puree until
incorporated. Season the mixture with salt and pepper. With the
machine running, slowly add the olive oil until the mixture is thick.
Season with a dash of Worcestershire Sauce and hot sauce. Set aside.
Drop the batter, a heaping tablespoon at a time, into the hot oil.
When the beignets pop to the surface, roll them around with a slotted
spoon in the oil to brown them evenly. Remove and drain on paper
towels. Season the beignets with Essence. Serve the beignets with the
tartar sauce. This recipe yields 2 dozen. Recipe Source: EMERIL LIVE
with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B14
broadcast 02-02-1998) 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 03-16-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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