| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce09 |
6 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
c |
Diced bacon |
| 2/3 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 2 |
|
Apples; cored, sliced, |
|
|
; grilled, and diced |
| 1/2 |
c |
Chopped roasted pecans |
| 6 |
tb |
Finely chopped parsley |
| 2 |
tb |
Chopped fresh sage |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
c |
Cubed day-old bread |
|
|
Emeril.s Essence; see * Note |
| 2 |
c |
Chicken stock |
| 5 |
lb |
Rolled lean pork roast |
| 2 |
c |
Hot mashed potatoes |
| 1 |
c |
Garlic reduction; (veal based) |
| 1 |
|
Recipe Onion Applesauce; see * Note |
| 8 |
|
Fried parsnip strips |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. and .Onion Applesauce.
recipes which are included in this collection.
Preheat oven to 400 degree. In a saute pan, heat the olive oil. When the
oil is hot, render the bacon until crispy, about 3 to 5 minutes. Add the
onions, celery, shallots, garlic, apples, pecans, parsley and sage. Season
with salt and black pepper. Saute for 2 to 3 minutes. Stir in the cubed
bread and chicken stock. Remove from the heat and cool completely. Unroll
the pork roast and pound flat between sheets of plastic wrap to about
1/2-inch thickness. Remove the meat from the plastic wrap. Season pounded
pork with Emeril.s Essence. Spread the dressing evenly over the pork and
re-roll. Using butcher.s twine, tie the stuffed pork. Place the pork on a
roasting pan, seam side down. Season the outside with Essence. Roast for 55
to 60 minutes, or until the meat is brown and the juices run clear. Slice
the pork roulade into 1 1/2-inch slices. Mound the potatoes in the center
of the platter. Arrange the roulades pieces around the potatoes. Spoon the
garlic reduction over the roulades. Place a tablespoon of the Onion
Applesauce on top of each roulade. Pile the fried parsnips in the center of
the potatoes. Garnishwith the chives. This recipe yields 6 cups of dressing
and provides 6 to 8 main course servings of the roulade.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2415 broadcast 01-07-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-15-1997
Recipe by: Emeril Lagasse
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