* Note: See the "Emerils Essence Information" recipe which is included in this collection. In a saucepan, combine the ham hocks, stock, bay leaf, garlic clove and onions together. Bring the liquid to a boil and reduce to a simmer. Simmer the ham hocks until the meat is very tender and falling off the bones, about 2 hours. Remove from the heat and cool. Remove the ham hocks from the liquid and shred the meat. In a saute pan, heat the olive oil. When the oil is hot, add the leeks and saute for 1 minute. Add the pulled ham hock meat and garlic and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, combine the sauteed ham hock meat, goats cheese and parsley together. Mix well. Season the mixture with salt and pepper. Place 1 tablespoon of the filling in the center of each wonton. Lightly wet the edges of the wrappers with a little water. Bring one corner of the wrapper to the other and seal completely. Place the wontons, a couple at a time, in the hot oil and fry until golden brown, about 2 to 3 minutes. Remove the wontons from the oil and drain on a paper-lined plate. Season the wontons with Emerils Essence. This recipe yields about 3 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 01-16-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 36|
|Calories from Fat: 139 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 103.9mg||32 %|
|Sodium 1846.1mg||64 %|
|Potassium 749.5mg||20 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 10.9g|
|Protein 41.7g||60 %|
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Calories per serving: 364
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