| 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
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