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Name: Chili Grit Cakes with Ragu of Peppers And Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 c Julienned onions; 1/2 c Julienned roasted fresno; 2 c White grits; Bayou Blast; see * Note; 2 Eggs beaten; 2 tb olive oil; Black Pepper freshly ground; 1 ts Salt; 1 tb Brunoise yellow pepper; 2 tb Heavy cream; 6 c milk; 2 tb Butter; 1 tb Brunoise red pepper; 1 c Prepared chunky gaucamole; 2 tb Chives Chopped; 1 c Seasoned fine bread crumbs; 2 tb Butter; 1 c Grated Monterey Jack cheese; 2/3 c Julienned roasted poblano; 1 c Veal reduction; 1/2 c Julienned roasted anaheim; 1 tb Garlic minced; 2/3 c Julienned roasted floral gem; 1 c Fried tortilla julienne; 1 c Seasoned flour; Olive oil; for frying; Salt to taste; 1/2 c Chopped red chilies

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INGREDIENTS

1 c Julienned onions
1/2 c Julienned roasted fresno
2 c White grits
Bayou Blast; see * Note
2 Eggs ; beaten
2 tb olive oil
Black Pepper ; freshly ground
1 ts Salt
1 tb Brunoise yellow pepper
2 tb Heavy cream
6 c milk
2 tb Butter
1 tb Brunoise red pepper
1 c Prepared chunky gaucamole
2 tb Chives ; Chopped
1 c Seasoned fine bread crumbs
2 tb Butter
1 c Grated Monterey Jack cheese
2/3 c Julienned roasted poblano
1 c Veal reduction
1/2 c Julienned roasted anaheim
1 tb Garlic ; minced
2/3 c Julienned roasted floral gem
1 c Fried tortilla julienne
1 c Seasoned flour
Olive oil; for frying
Salt ; to taste
1/2 c Chopped red chilies

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Rub poblano, floral gem, Anaheim, and Fresno peppers to yield the amounts above with olive oil. Roast for about 15 minutes at 400 degrees, or until the skin has blistered. Remove the peppers from the oven and cool. Remove the skin and seeds and julienne the peppers. Preheat the fryer. In a sauce pot, bring the milk, butter, and salt up to a boil. Whisk in the grits. Cook the grits for about 4 minutes, stirring constantly. Add the chilies and cheese. Stir the grits until the cheese is melted and the grits are thick. Season with salt and pepper. Spread the grits out onto a sheet pan. Let the grits cool under refrigeration until firm. Using a 4-inch round cutter, cut the grits out into 8 circles. Dredge the cakes in the flour. Dip the cakes into the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs. In a saute pan, heat the olive oil. When the oil is hot, saute the onions for 3 to 4 minutes. Add the roasted peppers and garlic and saute for 1 minute. Stir in the veal reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid for 2 minutes. Add the cream and butter. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, fry the cakes for 3 minutes on each side. Remove from the pan and drain on a paper-lined plate. Season the cakes with Bayou Blast. Spoon the ragu in the center of the plate. Arrange the cakes in the center of the sauce. Mound the gaucamole in the center of the cakes. Garnish with tortilla strips, chives and brunoise peppers. This recipe yields 4 servings. Comments: The original recipe title as listed is "Chili Grit Cakes With Ragu Of Peppers, Guacamole And Tortilla Strips". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2372 broadcast 05-05-1998) 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 06-04-1998 Recipe by: Emeril Lagasse

NOTES

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Chili Grit Cakes with Ragu of Peppers And Guacamole

1 c Julienned onions
1/2 c Julienned roasted fresno
2 c White grits
 Bayou Blast; see * Note
2 Eggs beaten
2 tb olive oil
 Black Pepper freshly ground
1 ts Salt
1 tb Brunoise yellow pepper
2 tb Heavy cream
6 c milk
2 tb Butter
1 tb Brunoise red pepper
1 c Prepared chunky gaucamole
2 tb Chives Chopped
1 c Seasoned fine bread crumbs
2 tb Butter
1 c Grated Monterey Jack cheese
2/3 c Julienned roasted poblano
1 c Veal reduction
1/2 c Julienned roasted anaheim
1 tb Garlic minced
2/3 c Julienned roasted floral gem
1 c Fried tortilla julienne
1 c Seasoned flour
 Olive oil; for frying
 Salt to taste
1/2 c Chopped red chilies

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe  which is included in this collection.    Rub poblano, floral gem, Anaheim, and Fresno peppers to yield the  amounts above with olive oil. Roast for about 15 minutes at 400  degrees, or until the skin has blistered. Remove the peppers from the  oven and cool. Remove the skin and seeds and julienne the peppers.  Preheat the fryer. In a sauce pot, bring the milk, butter, and salt  up to a boil. Whisk in the grits. Cook the grits for about 4 minutes,  stirring constantly. Add the chilies and cheese. Stir the grits until  the cheese is melted and the grits are thick. Season with salt and  pepper. Spread the grits out onto a sheet pan. Let the grits cool  under refrigeration until firm. Using a 4-inch round cutter, cut the  grits out into 8 circles. Dredge the cakes in the flour. Dip the  cakes into the egg wash, letting the excess drip off. Dredge the  cakes in the bread crumbs. In a saute pan, heat the olive oil. When  the oil is hot, saute the onions for 3 to 4 minutes. Add the roasted  peppers and garlic and saute for 1 minute. Stir in the veal  reduction. Bring the liquid up to a boil and reduce to a simmer.  Simmer the liquid for 2 minutes. Add the cream and butter. Season  with salt and pepper. In a saute pan, heat the olive oil. When the  oil is hot, fry the cakes for 3 minutes on each side. Remove from the  pan and drain on a paper-lined plate. Season the cakes with Bayou  Blast. Spoon the ragu in the center of the plate. Arrange the cakes  in the center of the sauce. Mound the gaucamole in the center of the  cakes. Garnish with tortilla strips, chives and brunoise peppers.  This recipe yields 4 servings.    Comments: The original recipe title as listed is "Chili Grit Cakes  With Ragu Of Peppers, Guacamole And Tortilla Strips".    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2372 broadcast 05-05-1998) 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    06-04-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (311g)
Recipe Makes: 4 servings

Calories: 595
Calories from Fat: 367 (62%)

Amt Per Serving		% DV

	Total Fat 40.8g	54 %
	Saturated Fat 19.9g	100 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 3.6g
Cholesterol 601mg		185 %
Sodium 491.8mg		17 %
Potassium 627mg		16 %
Total Carbohydrate 23.9g		7 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 20.2g
Protein 33.8g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 595

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