1 cup Roasted walnuts
1/4 cup Bread crumbs
Emeril's Essence, see * Note
1 lb Goat's cheese
4 tbsp Minced shallots
2 tsp Minced garlic, plus
1 tbsp Minced garlic
2 tbsp Chopped chives
Salt, to taste
Freshly-ground black pepper, to taste
Seasoned flour
1 Egg, mixed with
1 tsp Water, for egg wash
1/4 cup Olive oil, plus
1 tbsp Olive oil
4 oz Chorizo sausage, finely chopped
1/2 cup Minced onions
1 cup Blanched split peas
1/2 cup Peeled, seeded and chopped tomatoes
2 cup Veal reduction
2 tsp Chopped fresh thyme
1 tsp Finely-chopped parsley
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* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a small food processor, pulse the walnuts until finely chopped. Remove from the processor and turn into a mixing bowl. Stir the bread crumbs into the walnut mixture and season the mixture with Emeril's Essence. In another mixing bowl, combine the Goat's cheese, 2 tablespoons shallots, 2 teaspoons garlic and chives together. Mix thoroughly. Season the mixture with salt and pepper. Form the mixture into 2-ounce cakes, about 1 1/2 inches thick.
Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge each cake in the walnut crust, coating each side completely. In a saute pan, heat 1 tablespoon of the olive oil. Add the chorizo and render for about 2 minutes. When the oil is hot, add the onions and saute for 1 minute. Stir in the remaining shallots, garlic and the split peas. Saute for 1 minute. Season with salt and pepper. Stir in the tomatoes and veal stock. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 to 8 minutes or until the peas are tender. Reseason if necessary. Stir in the thyme and parsley, right at the end.
In a large saute pan, heat the remaining olive oil. When the oil is hot, but not smoking, pan-fry the cakes for about 2 minutes on each side, or until the cakes are crispy. Remove the cakes from the oil and drain on paper-lined plate. Season the cakes with Essence. Spoon the sauce in the center of each plate. Place two cakes in the center of the sauce. Garnish with parsley.
This recipe yields 4 appetizer servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A62 broadcast 10-17-1997) 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
11-08-1997
Recipe by: Emeril Lagasse
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