* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the fryer. In a small mixing bowl, combine the mirlitons, tomatoes, red onions, garlic, and parsley. Toss the vegetables with extra-virgin olive oil. Season with salt and pepper. Marinate the crawfish tails in the buttermilk, seasoned with Essence. Allow the crawfish to marinate for 10 minutes. Mix the cornmeal and masa together. Season the mixture with Essence. Remove the crawfish from the buttermilk and add to the cornmeal mixture and toss to coat evenly. Shake off any excess. Deep fry a few at a time until they pop to the surface and are golden, about 1 to 2 minutes. Drain on paper-lined plate. Season with Essence. Toss the greens with the dressing. Season with salt and pepper. This recipe yields 4 salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 11-15-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 289 (68%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 132.1mg||41 %|
|Sodium 293.6mg||10 %|
|Potassium 373mg||10 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 9.7g|
|Protein 23.2g||33 %|
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Calories per serving: 423
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