EMERIL LIVE SHOW #EMIB11, SALUTING SOUTHERN CHEFS Season the pork with salt and pepper. In a mixing bowl, whisk the cumin and olive oil together. Place the meat in a glass baking dish. Pour the marinade over the meat and marinate for 2 hours, under refrigeration. Sear in a hot cast iron skillet over very high heat for 2 minutes on each side. Remove from the pan and allow to rest for a couple of minutes. Melt 3 tablespoons of the butter in a heavy saucepan. Add the onions and saute for 4 minutes, or until softened. Add the rice and cook for 3 minutes, stirring with a wooden spoon. Add the wine and bring to a boil. Add 1/2 cup of the stock and stir vigorously with a wooden spoon and allow to simmer and evaporate before adding more broth. Continue cook, adding broth as needed. After 15 minutes, begin tasting for correct doneness-firm but tender. Add the remaining 3 tablespoons of butter, the mushrooms and roast pork. Season with salt and pepper. Mix thoroughly. Garnish with thyme, parsley and the fried quail eggs. Yield: 6 appetizer servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1602g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 770 (39%)|
|Amt Per Serving||% DV|
|Total Fat 85.5g||114 %|
|Saturated Fat 46.1g||230 %|
|Monounsaturated Fat 28.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 183mg||56 %|
|Sodium 3282.1mg||113 %|
|Potassium 530.7mg||14 %|
|Total Carbohydrate 268.9g||79 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 259g|
|Protein 26.5g||38 %|
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Calories per serving: 1989
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