| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Essnce11 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Finely-chopped small onion |
| 1/2 |
c |
Finely-chopped green onion |
| 2 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Allspice |
| 4 |
|
Jalapenos – (4 to 6); finely chopped |
| 1 |
tb |
Emeril's Essence; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
|
Tuna steaks -; (4 oz ea) |
| 1 |
tb |
Minced garlic |
| 1 |
c |
Dried red kidney beans; soaked overnight |
|
|
And drained |
| 1/4 |
c |
Fresh cilantro |
| 4 |
c |
Chicken stock |
| 1 |
c |
Fresh herb salad |
|
|
(chervil sprigs; basil leaves, tarragon |
|
|
Leaves; and parsley) |
| 2 |
|
Fried rice cakes; (2 oz ea) |
|
|
Chives; long |
| 2 |
tb |
Chopped chives |
| 1 |
tb |
Brunoise yellow peppers |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the fryer. In a food processor, puree 2/3 cup chopped onion, green
onions, thyme leaves, allspice, 4 jalapenos and Emeril's Essence to make a
paste. Season with salt and black pepper. Brush each steak with 1
tablespoon olive oil. Rub the paste completely over each steak. In a sauce
pot, heat 1 tablespoon olive oil, when the oil is hot, saute the onions,
garlic and remaining jalapenos for 1 minute. Add the beans and cilantro.
Stir in the chicken stock and bring up to a boil. Reduce to a simmer and
cook for 2 hours or until the beans are fork tender. Using a hand-held
blender, puree the sauce until smooth. Season with salt and pepper. In a
saute pan, heat the remaining olive oil. When the oil is hot, sear the
steaks for 2 to 3 minutes on each side for medium-rare. Fry the herbs for
30 seconds and remove from the fryer. Place on a paper-lined plate and
season with salt and pepper. Spoon the sauce in the center of the plate.
Place the rice cakes against each other in the center of the sauce. Lay the
steak against the rice cakes. Garnish with fried herb salad, long chives,
chopped chives, yellow peppers, and Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2346 broadcast 06-09-1997) 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
10-02-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: If only you knew . . .”