| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Dairy |
French |
Emlive10 |
1 |
servings |
INGREDIENTS
|
|
Creole seasoning |
| 1/2 |
c |
Vegetable oil |
| 4 |
|
Half chickens; (breast bone |
|
|
; removed) |
| 3 |
tb |
Unsalted butter |
| 3 |
c |
Yellow onions; julienned |
| 2 |
ts |
Salt |
| 1/4 |
|
Plus 1/8 teaspoon cayenne pepper |
| 12 |
|
Turns fresh ground black pepper |
| 1/2 |
lb |
Ground andouille or other smoked sausage |
| 1 |
tb |
Chopped garlic |
| 1 |
|
Ear sweet corn; kernels removed |
|
|
; from the cob |
| 5 |
|
Eggs |
| 2 |
c |
Heavy cream |
| 1/4 |
ts |
Hot pepper sauce |
| 1 |
ts |
Worcestershire sauce |
| 8 |
sl |
French Bread; 1 inch cubed white |
|
|
; bread, about 4 cups |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
| 1 |
|
Recipe Southern Cooked Greens; recipe follows |
INSTRUCTIONS
Preheat the grill.
Preheat the oven to 350 degrees F.
In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear
the mixture evenly over each chicken. Place on the grill and cook for 3 to
4 minutes on each side. Remove and place on a parchment lined baking sheet.
Set aside.
Grease a 2 quart glass rectangular pan with 1 tablespoon butter. In a large
saute pan, over medium-high heat, melt the remaining 2 tablespoons butter,
about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and
12 turns black pepper and saute for 6 minutes. Add the sausage and continue
to cook for 3 minutes. Add the garlic and corn. Continue to cook for 1
minute. Remove from the heat and cool. In a mixing bowl, whisk the eggs for
30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8
teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk
the mixture until fully incorporated. Stir in the sauteed sausage mixture.
Add the bread cubes and mix well. Pour the filling into the prepared pan.
Sprinkle the pudding with the grated cheese. Bake for 55 minutes. During
the last 20 minutes of cooking, move the pudding down to the bottom rack
and place the chicken on the middle rack. Roast the chicken for 20 minutes.
Remove both from the oven and allow o rest for 5 minutes before serving. To
serve, spoon the pudding in the center of each plate. Place the greens next
to the pudding. Lay the chicken directly on top of the pudding.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 13456 Calories (kcal); 452g Total Fat; (30% calories from
fat); 366g Protein; 1961g Carbohydrate; 1681mg Cholesterol; 26933mg Sodium
Food Exchanges: 124 1/2 Grain(Starch); 4 Lean Meat; 7 1/2 Vegetable; 0
Fruit; 88 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC38
Converted by MM_Buster v2.0n.
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