| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Essnce11 |
1 |
servings |
INGREDIENTS
| 2 |
|
Ears Fresh corn kernels |
| 1 |
tb |
Minced shallots |
| 2 |
ts |
Chopped garlic |
| 3 |
|
Eggs |
| 2 |
ts |
Honey |
| 1 |
ts |
White vinegar |
| 1 |
ts |
Southwest Seasoning; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Olive oil |
INSTRUCTIONS
* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe
which is included in this collection.
Place the corn on an open flame. Char the corn for 1 minute on each side.
Remove from the heat and scrape the kernels off the cob. In a food
processor, puree the corn, shallots, garlic, eggs, honey, vinegar, and
Southwest Spice. Puree until smooth. Season with salt and pepper. In a
steady stream, add oil slowly until fully emulsified. Chill for 1 hour
before serving. Whisk before serving. This recipe yields about 2 cups.
RAW EGG WARNING -- The American Egg Board states: "There have been warnings
against consuming raw or lightly cooked eggs on the grounds that the egg
may be contaminated with Salmonella, a bacteria responsible for a type of
food poisoning. Healthy people need to remember that there is a very small
risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2457 broadcast 09-18-1997) 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
10-06-1997
Recipe by: Emeril Lagasse
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