| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats, Eggs |
|
Essnce09 |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Goat cheese -; (abt 1/2 cup) |
| 1/2 |
c |
Roasted walnut pieces |
| 2 |
tb |
Chiffonade of fresh basil |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Walnut oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 1/2 |
lb |
Boneless loin of pork; trimmed |
|
|
(6 inches long by 3 inches across) |
|
|
Emeril.s Essence; see * Note |
| 1 |
tb |
Olive oil |
| 1 |
|
Sheet Frozen puff pastry; 10. square, thawed |
| 1 |
|
Egg; beaten |
| 3 |
c |
Candied butternut squash |
| 1 |
c |
Roasted shallot reduction; warm |
| 1 |
tb |
Chopped green onions |
| 1 |
tb |
Brunoise red pepper |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a food processor, combine the goat cheese, walnuts, basil, shallots,
garlic, walnut oil, salt and pepper. Puree the mixture until grainy. Makes
about 1 cup. Season the entire loin with Emeril.s Essence. Heat a large
saute pan. Add the oil. Sear the loin for 3 minutes on the first side, 3 on
the second and 1 minute on each end. Remove the meat from the pan and set
aside. Brush the pastry sheet with the beaten egg. Place the pork in the
middle of the sheet and pack with the cheese mixture. Wrap the pastry
around the pork and seal the edges tightly, pressing with moistened
fingers. Place the package, seam side down, on the baking sheet, and brush
the entire pastry with the egg wash. Bake until golden-brown and puffy, for
about 35 to 40 minutes. Remove from the oven and rest for a minute or two
before slicing. Slice the Wellington into 4 thick slices. Mound the squash
in the center of the plate. Arrange the Wellington around the squash. Spoon
the shallot reduction over the meat. Garnish with the green onions and
peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2456 broadcast 12-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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