| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Emlive06 |
36 |
servings |
INGREDIENTS
| 2 |
|
Smoked ham hocks -; (abt 6 oz ea) |
| 4 |
c |
Chicken stock |
| 1 |
|
Bay leaf |
| 3 |
|
Garlic cloves |
| 1 |
sm |
Onion; quartered |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Minced leeks; (white part only) |
| 1 |
ts |
Minced garlic |
| 8 |
oz |
Fresh goat's cheese |
| 1 |
tb |
Finely-chopped parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
|
Dozen Wonton wrappers |
|
|
Oil; for frying |
|
|
Emeril's Essence; see * Note |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
In a saucepan, combine the ham hocks, stock, bay leaf, garlic clove and
onions together. Bring the liquid to a boil and reduce to a simmer. Simmer
the ham hocks until the meat is very tender and falling off the bones,
about 2 hours. Remove from the heat and cool. Remove the ham hocks from the
liquid and shred the meat. In a saute pan, heat the olive oil. When the oil
is hot, add the leeks and saute for 1 minute. Add the pulled ham hock meat
and garlic and saute for 1 minute. Remove from the heat and cool. In a
mixing bowl, combine the sauteed ham hock meat, goat's cheese and parsley
together. Mix well. Season the mixture with salt and pepper. Place 1
tablespoon of the filling in the center of each wonton. Lightly wet the
edges of the wrappers with a little water. Bring one corner of the wrapper
to the other and seal completely. Place the wontons, a couple at a time, in
the hot oil and fry until golden brown, about 2 to 3 minutes. Remove the
wontons from the oil and drain on a paper-lined plate. Season the wontons
with Emeril's Essence. This recipe yields about 3 dozen.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A80 broadcast 12-08-1997) 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
01-16-1998
Recipe by: Emeril Lagasse
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