| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce13 | 4 | servings | |
INGREDIENTS
| 1/2 | lb | Bacon; small-diced |
| 1 | c | Julienne red onion |
| 1 | c | Roasted pecans |
| 1 | tb | Minced garlic; plus |
| 2 | ts | Minced garlic |
| 1/4 | c | Rice wine vinegar |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Goat's Cheese; room temperature |
| 2 | tb | Sour cream |
| 1/4 | c | Sauteed leeks |
| 1 | Egg; beaten with | |
| 2 | tb | Milk |
| 1/2 | c | Flour |
| 2/3 | c | Bread crumbs |
| 3 | tb | Olive oil |
| 4 | c | Fresh spinach; cleaned and stemmed |
| === GARNISH === | ||
| Edible flowers | ||
| Black pepper mill |
INSTRUCTIONS
In a saute pan, render the bacon until crispy. Remove the bacon. In the bacon fat, saute the onions for 1 minute. Remove from the heat and pour into a mixing bowl, bacon fat and all. Wisk in the bacon, pecans, tablespoon of garlic and vinegar. Season with salt and black pepper. In a mixing bowl, combine the cheese, sour cream, 2 teaspoons of garlic and the leeks together. Season with salt and pepper. Form the mixture into 1-ounce cakes. Dredge the cakes in the flour. Dip the cakes in the egg wash, removing any excess. Dredge in the bread crumbs, coating each side completely. In a saute pan, heat the olive oil. Pan-fry each cake for 2 minutes on each side, or until golden brown and heated all the way through. Remove and drain on a paper-lined plate. Season with salt and pepper. Toss the spinach with the dressing. Arrange the cakes around the greens. Garnish with edible flowers and black pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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