Stuffed Morels With Crawfish Remoulade

A well-trained soldier is not afraid of his adequacy in battle. In fact, in some ways he looks forward to the challenge of using his skills and equipment. It is not the fighting that scares him. It is the realization that out there somewhere may be a bullet with his name on it. But the wonder of the Gospel is that God promised there is no such bullet for the believer. Though we are in for the fight of our lives and may experience great loss – even of our lives – we know that the enemy is ours. God has promised that our souls are secure, and that He will ultimately defeat all our spiritual foes (John Murray).

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Essnce12	4	Servings

INGREDIENTS

2	T	Unsalted butter
4	T	Minced shallots, in all
1	c	Chopped Morels
4	t	Minced garlic, in all
1	lb	Crawfish tails, in all
		cooked
2/3	c	Chopped green onions, in all
		Emeril's Essence, see * Note
1/4	c	Fine bread crumbs
12		Fresh Morel mushrooms
		Flour
		Cornstarch
		Salt
		Egg yolks
		Soda water
1/2	c	Minced celery
1/2	c	Creole mustard
2	c	Homemade mayonnaise
		Juice of two lemons
1	pn	Coriander
1	t	Crab boil
1	T	Crystal hot sauce
		Salt, to taste
		Freshly-ground black pepper
		to taste
		=== GARNISH ===
3		Grilled ramps or leeks
1	T	Chopped parsley
2	T	Grated Parmigiano-Reggiano
		cheese

INSTRUCTIONS

Note: See the "Emeril's Essence Information" recipe which is included
in this collection.  Preheat the fryer. In a saute pan, heat the
butter. Saute 2  tablespoons shallots and chopped mushrooms for 1 to 2
minutes. Season  with salt and pepper. Add the 2 teaspoons minced
garlic, 1/2 pound  crawfish tails and 1/2 of the green onions. Saute
for 1 minute.  Season with Essence. Bind the mixture with the bread
crumbs. Make a  small slit at the bottom of the mushroom. Stuff each
morel with 1 to  2 tablespoons of the stuffing. In a mixing bowl,
combine the flour,  cornstarch and salt together. In another mixing
bowl, whisk the yolks  and soda water together. Add the flour mixture
into the yolk mixture  and whisk until smooth. Dip the stuffed morels
in the batter,  removing any excess batter. Fry the morels for 2 to 3
minutes or  until golden. Stirring constantly for overall browning.
Remove the  morels from the fryer and drain on a paper-lined plate.
Season with  Essence. For the remoulade: In a food processor, pulse the
crawfish  tails for 1 minute. Add 2 tablespoons shallots, 1/2 green
onions, 2  teaspoons garlic, and celery. Pulse for 1 minute. Add the
Creole  mustard, mayonnaise, lemon juice, pinch coriander, crab boil,
and  Crystal hot sauce. Combine until the mixture is fully
incorporated.  Season with salt and pepper. Spoon the sauce in the
center of the  plate. Arrange the stuffed morels in the center of the
sauce. Garnish  with grilled ramps, parsley, and cheese. This recipe
yields 4  servings.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-2393 broadcast
10-03-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  11-15-1996  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 586 Calories From Fat: 178 Total Fat: 20.3g Cholesterol: 97.7mg Sodium: 866.2mg Potassium: 302.1mg Carbohydrates: 72.9g Fiber: 3.4g Sugar: 2.1g Protein: 26.9g