| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce10 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 8 |
|
Pork loin medallions -; (2 to 3 oz ea) |
|
|
Emeril.s Essence; see * Note |
| 16 |
|
Roasted shallots |
|
|
Fried parsnips strips |
| 1 |
tb |
Chopped chives |
| 1 |
tb |
Brunoise red peppers |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
In a large saute pan, heat the olive oil. Season the medallions with
Emeril.s Essence. Add the medallions and sear for 2 to 3 minutes on each
side. Mound the cabbage in the center of the plate. Place the medallions
around the cabbage. Garnish with the roasted shallots, parsnip strips,
green onions and peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2455 broadcast 12-27-1996) 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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